Week 90: Green and Red Chile Nacho Burgers

One thing that you really need to admire Ms. Rachael Ray for is her ability to concoct SO many different kinds of burgers. I've frequently said that I think I could probably be a vegetarian if it wasn't for hamburgers. This one is definitely one that would cause me to cheat. I love Mexican flavors, and crumbling tortilla chips just sends this burger over the edge.

Year of Yum Rating: 4 1/2 STARS

INGREDIENTS
For the Burger:
•1 1/2 pounds ground beef sirloin
•Kosher salt and freshly ground black pepper

For the Red Chili Paste:
•2 red Fresno chilies, sliced
•2 large cloves garlic
•1 small red onion, coarsely chopped
•2 fresh bay leaves
•Generous handful fresh cilantro leaves

For the Green Chili Sauce:
•2 large poblanos
•Vegetable oil, for drizzling
•5-6 tomatillos, papery skins removed, coarsely chopped
•1 small onion, chopped
•2 cloves garlic, chopped or sliced
•Small handful fresh cilantro leaves, chopped
•1 teaspoon cumin, (1/3 palmful)
•2 teaspoons honey or agave
•1 lime, juiced
•Kosher salt

For Topping:

•Good quality tortilla chips
•Mild Mexican melting cheeses, Monterey Jack, or Cheddar cheese, shredded
•Pickled, sliced jalapenos, drained
•8 hamburger slider rolls or brioche rolls, split

DIRECTIONS
To make the red chili paste, place the Fresno chilies, garlic, red onion, bay leaves, and cilantro leaves into a food processor and process into a fine paste. Scrape into a mixing bowl and reserve. Return the food processor bowl to its base. Do not rinse.

To make the green chili sauce, char and blacken the poblanos over the burner of gas stovetop or under the broiler with the oven door ajar to allow steam to escape. Place the peppers in a bowl to cool, covered with plastic wrap, then peel and seed.

Meanwhile, in a sauté pan over medium-high heat, add a good drizzle of vegetable oil. Cook the tomatillos, onion, and garlic until the onions are tender, about 8-10 minutes. Place the onions and tomatillos in the food processor with the charred poblanos, cilantro, cumin, honey, lime juice, and salt. Puree sauce and adjust seasoning.

Combine the ground beef and ground pork with the red chili paste and season with salt and pepper. Form 8 (3-inch) patties that are thinner at the center and thicker at the edges. Heat a griddle pan or large cast iron skillet to medium-high heat. Add a drizzle of vegetable oil to the pan and cook the burgers, about 3 minutes on each side. Leave in the skillet.

In a small skillet over medium heat, reheat the spicy refried beans with a splash of water to thin them out a bit.

Top the burgers with green chili sauce and a few chips. Top the chips with refried beans, shredded cheese, and pickled jalapenos. Tent the pan with foil to melt the cheese, 1 minute. Serve nacho sliders on slider or brioche rolls.

Recipe courtesy of Rachael Ray

•1 can spicy vegetarian refried beans