• 35minutes
  • 911calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 large poblano chiles

  2. 4 tomatillos, husks removed and coarsely chopped

  3. 1 jalapenos or 1 serrano chili , chopped

  4. 1/2 white onion, chopped

  5. 1/2 cup fresh cilantro

  6. 1 lime, juice and zest of , grated

  7. 2 tablespoons honey

  8. salt

  9. 1 1/2 lbs ground sirloin

  10. 1 1/2 teaspoons ground cumin

  11. pepper

  12. 1 tablespoon vegetable oil

  13. 1 cup sharp cheddar cheese , shredded

  14. 8 small rolls, split

Instructions Jump to Ingredients ↑

  1. Preheat broiler. PLace the poblanos on a baking sheet and broil, turning once, until blackened. Transfer to a bowl & cover. Let stand until cool enough to handle. Peel off the skins & remove the seeds, discard. Chop into 1/2" pieces.

  2. Using a food processor, mix the tomatillos, jalapeno, onion, cilantro, lime peel, lime juice and honey until smooth-season with sdalt.

  3. In a large bowl, season the sirloin with the cumin, salt & pepper, combine. Mix in the poblanos. Halve the meat mixture & form into 3 inch patties.

  4. In a cast iron skillet or grill pan, heat the oil over high heat. Cook the patties, turning nce, about 5 minute for med-rare. During the last minute of cooking top with cheese and tent with foil. Dot the roll tops with tomatillo sauce and assemble the sliders. Serve with the extra sauce.


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