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Friday, July 9, 2010

Green Chili Sliders with Tangy Tomatillo-Lime Sauce

These were super delicious!  The tomatillo-lime sauce is very addicting!  The combination of cilantro, lime and just a bit of heat from the jalapeno keeps you coming back for more.  The burgers were fantastic too!  I adapted the recipe and made them turkey burgers instead of using ground beef and I think it worked just fine.  I also omitted the cheese, since I felt the sauce would add enough flavor, and it did!  I really loved the poblanos in the burgers, they were just the right pepper, especially after being roasted.  They were sweet yet spicy and perfect.  I was going to do full size burgers, but decided to go with sliders as the recipe was written. We will definitely make these again, another great burger recipe from Rachael Ray. 

Green Chile Sliders with Tangy Tomatillo-Lime Sauce

4 Servings

2 large poblano chiles
4 tomatillos, husks removed and coarsely chopped
1 jalapeno, seeded and chopped
1/2 white onion, coarsely chopped
1/3 cup cilantro
1 lime
2 tablespoons honey
11/2 pounds ground turkey
11/2 teaspoons ground cumin
1 tablespoon canola oil
8 slider rolls

  • Preheat the broiler. Place the poblanos on a baking sheet and broil, turning, until blackened. Transfer to a bowl; cover with plastic wrap. Let stand until cool enough to handle. Peel off the skins and remove the seeds; discard. Chop into 1/2-inch pieces.
  • Using a food processor, mix the tomatillos, jalapeno, onion, cilantro, zest of the lime, juice of the lime and honey until smooth; season with salt.
  • In a large bowl, season the turkey with the cumin, salt and pepper; combine. Mix in the poblanos. Form into 8 3-inch patties.
  • In a cast-iron skillet, heat the oil over high heat. Cook the patties, turning once, about 5 minutes for medium-rare.  Dot the roll tops with the tomatillo sauce and assemble the sliders. Serve with the extra sauce.

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