Oklahoma Beef Patties, 2 lbs. (6 patties)
Daddy Hinkle's O'riginal Seasoning, dry and liquid
1 ½ lbs. tomatillos, washed and quartered
1 c. cilantro (omitting bottom stems, lightly packed)
1 ripened avocado, peeled, pitted and halved
1 tsp. chicken bouillon
1 tsp. garlic powder
1 tsp. kosher salt
¾ tsp. ground cumin
1 can (4 oz.) green chiles, drained
1 can (4 oz.) sliced pickled jalapenos, drained
Sweet onion, sliced for burgers (suggest Vidalia or 1015 when in season)
Provolone cheese, deli sliced
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 to 5 times.
Tomatillos should be chopped - do not puree!
Pour tomatillos in colander to drain excess liquid. Repeat with remaining half of tomatillos. Next, in food processor, combine cilantro, avocado, chicken bouillon, garlic powder, salt, cumin, green chiles, and jalapenos. Process to a thick, paste-like consistency - again, do not puree! Lightly stir tomatillos in colander one last time to remove excess liquid.
In a 2-quart mixing bowl, fold tomatillos and cilantro mixture together; set aside.
Turn oven broiler on ‘high'. Toast buns until light golden brown; remove and place on serving platter. Place hamburgers on broiler pan and cook for approximately 7 to 12 minutes, or to 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.
Serve and enjoy!
Yield: 6 servings
Kitchen Kimberley's Tips:
• Weather permitting - these burgers are great on the grill!
• This tomatillo sauce is delicious, and I like to make it often...even without the burgers! It's very much like a salsa verde, and for something different, I like to add freshly diced tomatoes. It is perfect with tortilla chips for dipping!
2006 MIO Recipe Roundup 2nd Place Winner - Mouthwatering Main Entrée