Cutlets for these delicious burgers are prepared from minced meat for sausage chorizo. You can buy raw sausages, remove shells and voila from them! – delicious minced meat is ready. It will remain to form cutlets from it and grill them, and a few minutes before cooking, for each the cutlet is laid out on a slice of pepper jack cheese so that it melted. Instead of traditional burger sauces, serve the patty on buns with salsa verde, mexican green sauce from vegetable physalis with chili pepper, cilantro and lime juice. Also add to each burger slices of avocado, sweet peppers pikillo and red onion rings. It will be very juicy. Share with friends: 
Time: 50 minutes Difficulty: easy. Quantity: 4 hamburger. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Burgers
- 0.7 kg minced meat for chorizo sausage
- Olive oil, for grilling
- 4 slices of 28 gr. pepper jack cheese
- 4 fried hamburger fried potato buns
- 1 small avocado, cut in half, peeled and thinly sliced
- Half a small red onion, finely chopped
- 0.5 tbsp. chopped pikillo peppers
Salsa verde
- 6 – 8 pcs. vegetable physalis (approximately 0.6 kg.), peeled husks and cut in half
- 1 small red onion, cut into 4 pieces
- 1 jalappeno or serrano pod cut longitudinally and seedless
- Olive oil to drizzle
- 1 tbsp. fresh cilantro
- 2 lime juice
Recipes with similar ingredients: Chorizo sausage, minced pork, pikillo pepper, jalapeno pepper, serrano pepper, physalis vegetable, lime juice, salsa sauce, pepper jack cheese, buns for hamburger, avocado
Recipe preparation:
- Cook salsa verde: preheat the oven to 230 ° C. Put physalis, red onion and jalapenos on a baking sheet and sprinkle olive oil. Salt, pepper and roast in the oven, until vegetables will not become soft and lightly brown, about 10 minutes. Remove from the oven and let cool slightly. Transfer to the kitchen combine and grind until smooth. Add cilantro and lime juice, salt and continue whisking until received homogeneous smoothie. If you prefer thicker salsa, lay out put it on a sieve covered with gauze and let the liquid drain.
- Preheat the grill or grill pan over moderate heat. Form 4 balls from minced meat, then flatten them with your palm. Sprinkle with salt.
- Cook the patties: oil the grill. Put the cutlets on the wire rack and press with a spatula to cutlets become thinner. Fry without moving until bottom forms crispy crust, 3-4 minutes.
- Turn over and fry for another 2-3 minutes. Reduce the heat and lay out on top of each cutlet a slice of cheese; cover and let melt the cheese, about 1 minute. Remove the cutlets from the heat and put them on toasted buns with salsa verde, avocado, red onion and piquillo pepper.
