Ingredients
- 2 - large poblano chiles
- 4 - tomatillos, husks discarded and coarsely chopped
- 1 - jalapeno or Serrano Chile chopped
- 1/2 white onion coarsely chopped
- 1/3 cup cilantro or flat leaf parsley leaves (generous handful
- 1 - lime, zested and juiced
- 1 tablespoons honey
- salt and pepper
- 1 1/2 pounds ground sirloin
- 1 1/2 teaspoons ground cumin
- 1 tablespoon veggie oil
- 1 cup shredded sharp yellow cheddar
- 8 small rolls - split
Preparation
Step 1
1. Preheat broiler. Place poblano chiles on a baking sheet and broil, turning, until blackened. Transfer to a bowl; cover and let cool enough to handle. Discard the skin and seeds. Chop into 1/2 inch pieces
2 - Using a food processor, mix the tomatillos, jalapeno, onion, cilantro, lime zest, lime juice and honey until smooth. Season with salt
3 - In a large bowl, season the beef with cumin, salt, pepper. Mix in the poblano chiles. Halve the mix and form each half into four 3 inch patties for a total of 8 sliders.
4 - in a cast iron skillet, heat the oil over high heat. Cook the patties, turning once, for about 5 minutes for medium rare. During the last minute of cooking, top with the cheddar cheese and tent with aluminum foil.
5 - Dot each roll top with the tomatillo mixture (#2 above) and assemble the sliders. Serve with the extra tomatillo sauce.