The Cheesy Verde Burger

The cheesy verde burger

I bought a 3 lb package of ground chuck on sale and decided I would make it into my weekly bargain buy and turn into several meals for myself — but it could just as easily feed a family on one or two occasions.

First thing I wanted to make was burgers. So I divided it in half.

Half would become 4 patties, the other half ... that will be my next post!

I took the half and split it into quarters, then formed each into nice round patties. I seasoned both sides with salt and pepper and preheated the grill. Once I threw them on I let the first side sear for 5 minutes then flipped. The second side I let go two minutes before adding a slice of cheddar jack cheese, which melted all over the patty during the final 3 minute cook. I pulled the burgers and rested 10 minutes before assembling a sandwich.

During the 10 minute rest, I sliced some fresh tomato and tore up some cilantro. Once properly rested, I stacked the burger on a bun, topped with the tomato and cilantro and slathered on some salsa verde I had made the night before with fresh tomatillos.

The burger was juicy and perfectly cooked.

The tomato, cilantro and salsa verde added a level of homemade pizazz that can only be found with fresh ingredients cooked perfectly to ones own personal preference. Nothing on this burger was squeezed from a can or squirted from a bottle —  It did have store-bought bread — but I can assure, the burger, with all these fresh toppings was a culinary experience. A painting of flavors that excites the taste buds rather than the retina.

This burger was the best single thing I had eaten in a while.

I made enough to make four sandwiches. Which means that the other three were stored and will become meals over the next few days. Two lunches and one more dinner most likely. The leftovers won't be as good as the fresh-off-the grill burger, but it will be better than McDonald on any day — and a hole hell of a lot cheaper!

Eat well, cook often ...

CHEESY VERDE BURGERS
Serves 4, 30 minutes
1.5 lbs ground chuck, divided into 4 patties (1/2 inch thick)
4 slices cheddar jack cheese
4 slices fresh tomato
1/2 C of fresh cilantro, chopped
Salsa verde for topping (recipe follows)
4 toasted hamburger buns

Season patties with salt and pepper to taste. Preheat grill to high. Sear patties for 5 minutes on one side, with lid of grill closed. Flip. Sear two minutes more, lid on. Add cheese, close lid, cook three minutes more. Remove from grill. Let rest 10 minutes.

Top each burger with tomato slice, salsa verde and fresh cilantro. Then serve.

SALSA VERDE
Makes 2 cups, 1 hour 30 minutes
1 lb tomatillos, quartered
1 red onion, diced
4 cloves garlic, minced
1 jalapeno, chopped
3/4 pineapple juice
1/2 C cilantro
3 limes, zest and juice

In a little oil over medium heat cook onion and jalapeno until soft, 4 to 6 minutes. Salt and pepper to taste. Add garlic, cook 1 minute more or until fragrant. Add pineapple juice. Increase heat and bring to a boil. Let liquid reduce by 3/4ths. Add tomatillos and cook 4 minutes more stirring occasionally. Add water, reduce heat and simmer until liquid is reduce by 2/3rds, approximately 1 hour. Let mixture cool a little and pour into a bender, add cilantro, zest and juice of limes. Blend into a smooth sauce, 3 to 4 minutes. Adjust seasonings and serve on tacos or burgers.

Relay For Life Salsa

Salsa verde and Salsa Rojo

For the last couple of years I have donated my time and food to the Relay For Life cancer walk in Whitley County, Indiana. My cousin Tammy is a cancer survivor and is a big contributor and driving force behind the fundraiser. Last year, I made 25 lbs of pulled pork for the Relay's survivor dinner. It always feels great to contribute to such a good cause.

This year, when Tammy ask me if I wanted to pitch in, she told me they were making a taco bar. I knew instantly what I wanted to contribute – authentic Mexican style taco sauce! I decided to make a salsa verde as well as a salsa roja and I wanted to charcoal grill the vegetables to add further depth to what I think is mandatory for a great taco - GREAT TACO SAUCE!

The night before, I bought the fresh vegetables and took them to the family campground where I crashed for the night. In the morning I woke up, brewed some coffee and fired up the charcoal. I grilled the vegetables and blended everything down in two batches making a quart of each type of salsa - plus a little extra for my own tacos later that night.

Fresh off the grill

I decided to go mild with these batches. I love hot salsa, but I have found the majority of people at large dinner events prefer mild to no spice. It almost disappoints me that so many people are afraid of the heat, but I accept it and make the adjustment when cooking for crowds.

I was really happy with how this salsa turned out, the smoky grill added an extra element of flavor to the salsas and the final product had a smooth and silky consistency. One thing I have been doing the last few times I have made taco sauce is letting it liquify in the blender for a good amount of time. I pulse it at first, then turn it to high and let it go for 5 or 6 minutes, I also add a little water to thin it out, which really makes it nice and easy to spoon onto the tacos!

Eat well, cook often ...

THE RECIPES
Salsa roja
4 medium Tomatoes, quartered
4 medium Onion, quatered
6 cloves Garlic
2 Jalapenos, stemmed and seeded
4 Ancho chilis, toasted
1/2 C Cilantro
2 Limes, zest and juice
2 Tbs honey
Water as needed

Salsa verde
10 tomatillos halved
4 medium Onion, quartered
6 cloves Garlic
2 Jalapenos, stemmed and seeded
1/2 C Cilantro
2 Limes, zest and juice
2 Tbs honey
Water as needed

Toss vegetables in a little olive oil, season with salt and pepper to taste. Grill until wilted and cooked soft. 8 to 10 minutes, rotating and moving around as needed. Put grilled vegetables in blender along with all other ingredients and blend until liquified, 5 to 6 minutes. Adjust seasoning if needed.

Tacos for 125: Salsa Verde

Salsa Verde

I knew I would have a variety of red sauces for the party so I wanted to make a green sauce, or a salsa verde to go with them. The base of this sauce is similar to the red sauces, the major difference is tomatillos replace the chilis and tomatoes. (Hence, the green color.)

The first batch of this sauce I made was actually pretty hot. I had seeded and stemmed the jalapeños but I think there were a couple of peppers on the high end of the heat scale because I got a pretty nice kick upon the first taste. The second batch I dialed back the heat.

The verde was made to go with the chicken. That is how I like to pair the sauces, green with the poultry and red with the beef. Any combo works but that is how I planned it for this particular meal. I thought a sweet and spicy verde would go perfect with my margarita grilled chicken.

Tomatillos look like little green tomatoes in natural paper wrappers. They are actually large berries and are a staple in Mexican cuisine.

MORE POSTS RELATED TO THIS MEAL
Gaujillo Sauce
Ancho Sauce
The meat
Meal overview

THE RECIPE

Salsa Verde

Makes 2 Quarts
8 to 10 Tomatillos, quartered
4 Red onions, quartered
6 Jalapeños
6 to 8 Garlic cloves
2 C Cilantro
Juice of 3 Limes

Roast or grill vegetables
Preheat oven or grill to 425°. Toss tomatillos, onions, garlic and jalapeños in a little olive oil, salt and pepper to taste. Cook for 15 to 20 minutes, or until tomatillos wilt and edges appear slightly scorched.

Blend, adjust taste
IN TWO BATCHES place vegetables, cilantro and lime juice in blender, then liquefy. Taste, adjust seasoning and add a little water until desired consistency is achieved.

FOR HOT AND MILD VERDE
To make a hot salsa and a mild salsa, place more of the jalapeños in one batch than the other or adjust heat intensity by removing all, some or none of the stems and seeds of the jalapeño.