New Mexican Chile-Sirloin Burgers with Salsa Verde

Name: New Mexican Chile-Sirloin Burgers with Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil, for brushing; 4 unpeeled garlic cloves; 1 1/2 pounds New Mexico or poblano chiles; 2 tablespoons finely chopped cilantro; 2 teaspoons fresh lime juice; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano, crumbled; 1/4 cup water; Kosher salt and freshly ground pepper; 4 ounces sharp white Cheddar cheese, shredded (about 1 cup); 1 1/2 pounds ground sirloin, at room temperature; 4 hamburger buns

Servings: persons

Olive oil, for brushing
4 unpeeled garlic cloves
1 1/2 pounds New Mexico or poblano chiles
2 tablespoons finely chopped cilantro
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, crumbled
1/4 cup water
Kosher salt and freshly ground pepper
4 ounces sharp white Cheddar cheese, shredded (about 1 cup)
1 1/2 pounds ground sirloin, at room temperature
4 hamburger buns

1
Light a grill.
2
When the fire is medium hot, brush the grate with oil.
3
Skewer the garlic cloves on a 4-inch bamboo skewer.
4
Grill the chiles and garlic, turning occasionally, until blackened all over, about 6 minutes for the garlic and 15 to 20 minutes for the chiles.
5
Transfer the chiles and garlic to a medium bowl, cover with plastic wrap and let cool.
6
Peel, core and seed the chiles and cut them into 1/4-inch strips.
7
Peel the garlic cloves.
8
Transfer the garlic and two-thirds of the chiles to a blender.
9
Add the cilantro, lime juice, cumin, oregano and water and puree until smooth.
10
Season the sauce with salt and pepper and transfer to a small saucepan.
11
Simmer over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
12
In a small bowl, combine the remaining roasted chiles with the cheese.
13
Shape the meat into 4 patties about 3/4 inch thick and season very generously with salt and pepper.
14
Grill the burgers over a medium-hot fire for about 10 minutes, turning once, for medium-rare meat.
15
Move the burgers away from the heat.
16
Brush the cut sides of the buns with oil and grill until lightly toasted, about 1 minute.&
17
Set the grilled burgers on the bottom halves of the buns.
18
Top the burgers with the chile-cheese mixture and a generous spoonful of the salsa verde.
19
Cover the green-chile burgers with the buns and serve right away, passing the remaining salsa verde on the side.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Olive oil, for brushing, 4 unpeeled garlic cloves, 1 1/2 pounds New Mexico or poblano chiles, 2 tablespoons finely chopped cilantro, and more.

Yes, New Mexican Chile-Sirloin Burgers with Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!