Recipes
Gourmet Tomatillo Burger
Billie McCabe from Tulsa, OK
2006 MIO Recipe Roundup
2nd Place Mouthwatering Main Entree
- Oklahoma Beef Patties, 2 lbs, 6 patties
- Daddy Hinkle’s O’riginal Seasoning, dry & liquid
- 1½ lbs tomatillos (washed & quartered)
- 1 C cilantro (omitting bottom stems, lightly packed)
- 1 ripened avocado (peeled, pitted & halved)
- 1 t chicken bouillon
- 1 t garlic powder
- 1 t kosher salt
- ¾ t round cumin
- 1 can green chilies (drained)
- 4 oz can sliced pickled jalapenos (drained)
- Braum’s hamburger buns
- Sweet onion, i.e. Vidalia in season (sliced for burgers)
- Provolone cheese, deli sliced
Instructions
Place beef patties on cookie sheet. Using Daddy Hinkle’s O’riginal Seasoning dry and liquid marinade, prepare meat according to label directions. Set aside. Place half of tomatillos in food processor. Pulse 3-5 times. Tomatillos should be chopped. DO NOT PUREE. Pour tomatillos in colander to drain excess liquid. Repeat with remaining half of tomatillos. Leave in colander to drain excess liquid. In food processor combine cilantro, avocado, chicken bouillon, garlic powder, salt, cumin, green chilies, jalapenos. Process to a thick paste-like consistency. DO NOT PUREE. Lightly stir tomatillos in colander one last time to remove excess liquid. In 2-quart mixing bowl, fold tomatillos and cilantro mixture together. Set aside. Turn over broiler on “HI.” Toast buns under broiler to a light golden brown; remove and place on serving platter. Place hamburgers on broiler pan and cook for approximately 7 to 12 minutes, or desired doneness. Assemble burgers as follows: bun bottom, onion slice, ¼ cup tomatillo sauce, burger, Provolone cheese slice, ¼ cup tomatillo sauce, and bun top. Ready to serve. Serves 6
Cook’s Tip: To assure a firm texture for your tomatillo sauce, drain thoroughly chilies, jalapenos and tomatillos by stirring lightly to remove excess liquid. DO NOT SMASH.
Filed Under
- Beef