Burgers with salsa verde and pepper jack cheese

Ingredients:

Burgers

• 0.7 kg. minced meat for chorizo ​​sausage
• Olive oil, for grilling
• 4 slices of pepper jack cheese (28 g each)
• 4 soft potato hamburger buns, fried
• 1 small avocado, halved, pitted and thinly sliced
• Half a small red onion, thinly sliced
• 0.5 cup chopped piquillo peppers

Salsa Verde

• 6-8 physalis (about 0.6 kg), peeled and cut in half
• 1 small red onion, cut into 4 pieces
• 1 jalappeno or serrano pepper, split lengthwise and seeded
• Olive oil to drizzle
• 1 cup fresh cilantro
• Juice of 2 limes

Preparation:

1. Make salsa verdePreheat oven to 450°F (230°C). Place the tomatillos, red onion, and jalapeño on a baking sheet and drizzle with olive oil. Season with salt and pepper and roast in the oven until the vegetables are soft and lightly browned, about 10 minutes. Remove from the oven and let cool slightly. Transfer to a food processor and puree until smooth. Add the cilantro and lime juice, season with salt, and continue to puree until smooth. If you prefer a thicker salsa, drain it in a cheesecloth-lined sieve.
2. Preheat a grill or grill pan over medium-high heat. Form the ground meat into 4 balls, then flatten them with the palm of your hand. Sprinkle with salt.
3. Prepare the cutletsOil the grill grate. Place the patties on the grate and press them down with a spatula to create a thinner crust. Cook without moving until the bottom is golden brown, 3 to 4 minutes.
4. Flip and cook for another 2-3 minutes. Reduce the heat and top each patty with a slice of cheese; cover and let the cheese melt, about 1 minute. Remove the patties from the heat and place them on toasted buns along with the salsa verde, avocado, red onion, and piquillo pepper.