Mike's New Mexico Slopper

Name: Mike's New Mexico Slopper
Total time: 1500 s
Yield: 6 servings
Cuisine: American
Ingredients: 4 lb 80/20 Hamburger Meat; 2 dash Worcestershire Sauce; 1 1/2 tsp Each: Garlic Powder - Onion Powder; 1/2 tsp Each: Black Pepper - Seasoned Salt; 1/2 tsp Ground Cumin; 2 slice Tomatoes; 1 large White Onion [sliced]; 1 cup Fresh Cilantro [garnish]; 2 cup White Onions [fine diced - garnish]; 6 slice Packaged Cheese Slices [optional]; 4 cup Cheddar Cheese Or Mexican 3 Cheese [shreadded]; 6 large Hamburger Buns [choose a thick, sturdy and absorbant bun]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This dish is traditionally served in a deep bowl and eaten with a spoon. Also, know that Hatch Green Chiles are incorporated in place of Colorado Poblano Chiles and Tomatillos are substituted for crushed red tomatoes.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

25 mins

6 servings

Hamburger Patties
4 lb80/20 Hamburger Meat
2 dashWorcestershire Sauce
1 1/2 tspEach: Garlic Powder - Onion Powder
1/2 tspEach: Black Pepper - Seasoned Salt
1/2 tspGround Cumin
Vegetables
2 sliceTomatoes
1 largeWhite Onion [sliced]
1 cupFresh Cilantro [garnish]
2 cupWhite Onions [fine diced - garnish]
Cheeses
6 slicePackaged Cheese Slices [optional]
4 cupCheddar Cheese Or Mexican 3 Cheese [shreadded]
Bread
6 largeHamburger Buns [choose a thick, sturdy and absorbant bun]

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Steps

25 mins

1

Make Mike's Easy Chile Verde Sauce with pork, [best] or chicken. Or, you can forgo meat in the chile sauce altogether and go vegetarian. Or, go even easier with my 1 minute green chilie sauce!
https://cookpad.wasmer.app/us/recipes/367872-mikes-easy-chile-verde-sauce
https://cookpad.wasmer.app/us/recipes/349604-mikes-1-minute-green-chile-enchilada-sauce

Mike's Easy Chile Verde Sauce
2

Slice onions and tomatoes and chill. Finely mince your onions and chop your Cilantro as well.
3

Add everything in the Hamburger Patties section and mix well.
4

Create six patties and fry in pan until desired doneness. Add a piece of sliced cheese to the tops of your burgers if you'd like extra cheese.
5

Assemble hamburgers in a bowl or on a plate with deep sides as pictured. Surround lower bun with shreadded cheese. Place hamburger on bun. I usually add one extra large, whole, peeled and deseeded Hatch Green Chile on the top of the burger as well. Place tomatoes and onions on the burger. Top with hamburger bun.
6

Pour your simmering Chile Verde Sauce over your assembled burgers. Garnish liberally with chilled diced onions, fresh Cilantro and shreadded cheese.
7

Serve while hamburger and Chile Verde Sauce are piping hot and the vegetables and garnishments are still chilled and crisp!
8

Enjoy!

Linked Recipes

Mike's Easy Chile Verde Sauce

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Cooksnaps

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MMOBRIEN @cook_2891564

on July 04, 2014 16:15

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!