Mexican Green Salsa Beef Burgers with Roasted Tomatillo and Chorizo Crumble

Name: Mexican Green Salsa Beef Burgers with Roasted Tomatillo and Chorizo Crumble
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1¼ lbs (570 g) ground beef, 80/20 blend; ¾ tsp (4½ g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ½ tsp (1 g) ground cumin; ¼ tsp (½ g) garlic powder; 1 lb (455 g) fresh tomatillos, husked and rinsed, husked and rinsed; ½ medium (80 g) white onion, roughly chopped; 1 whole (12 g) serrano pepper, whole, unseeded; ½ cup (20 g) fresh cilantro, loosely packed; 2 tbsp (30 ml) fresh lime juice; ½ tsp (3 g) kosher salt; 6 oz (170 g) fresh chorizo, casings removed, casings removed, crumbled; ¼ cup (60 ml) Mexican crema or sour cream; ¼ cup (10 g) fresh cilantro leaves, whole leaves; ½ medium (80 g) white onion, thinly sliced; 4 whole (240 g) burger buns, lightly toasted (optional); 1 tbsp (15 ml) neutral cooking oil (optional)

From the MyKitchenBank Kitchen

Juicy seasoned beef patties topped with a bright roasted tomatillo salsa, crispy chorizo crumble, creamy Mexican crema, fresh cilantro, and sliced onion. These vibrant burgers bring tangy, smoky, and savory flavors together for a restaurant-quality meal.

Prep: 25 min
Cook: 20 min
Wait: 5 min
Total: 50 min
Makes: 4 burgers

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Ingredients

4 servings

For the burgers
1¼ lbs (570 g) ground beef, 80/20 blend
¾ tsp (4.5 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
½ tsp (1 g) ground cumin
¼ tsp (0.5 g) garlic powder
For the salsa
1 lb (455 g) fresh tomatillos, husked and rinsed, husked and rinsed
½ medium (80 g) white onion, roughly chopped
1 whole (12 g) serrano pepper, whole, unseeded
½ cup (20 g) fresh cilantro, loosely packed
2 tbsp (30 ml) fresh lime juice
½ tsp (3 g) kosher salt
For the toppings
6 oz (170 g) fresh chorizo, casings removed, casings removed, crumbled
¼ cup (60 ml) Mexican crema or sour cream
¼ cup (10 g) fresh cilantro leaves, whole leaves
½ medium (80 g) white onion, thinly sliced
4 whole (240 g) burger buns, lightly toasted (optional)
1 tbsp (15 ml) neutral cooking oil (optional)

Equipment (6)

Grill or grill pan
Baking sheet (for roasting tomatillos)
Small bowl (for burger mixture)
Skillet (8 or 10 inches) for chorizo
Cutting board and knife
Instant-read meat thermometer

Steps

Before you start

Preheat your grill to medium-high heat (about 400°F/200°C) for at least 10 minutes
Remove ground beef from the refrigerator 15 minutes before forming patties so they're easier to work with
Have all burger toppings prepped and ready before you start grilling
If using a grill pan, preheat it over medium-high heat until hot

1
Roast tomatillos for salsaOven 425°F / 220°C
- Preheat oven to 425°F (220°C).
- Place husked tomatillos on a baking sheet, scatter the roughly chopped white onion and whole serrano pepper among them, and roast uncovered for 12–15 minutes until the tomatillos are soft, slightly blistered, and beginning to break down.
- They should be very tender and golden in spots.
- Remove from oven and let cool for 2 minutes.
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Ready when: Tomatillos are soft, blistered, and beginning to split open
Tip: Don't skip roasting; it deepens the flavor and removes raw vegetal harshness. The serrano can char on the outside—that's good.
2
Blend salsa
- Transfer the roasted tomatillos, onion, serrano, cilantro, lime juice, and salt to a blender or food processor.
- Pulse 3–4 times until chunky (not smooth); the salsa should have texture with identifiable pieces.
- Taste and adjust salt or lime if needed.
- Set aside.
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Ready when: Salsa is chunky with visible tomatillo and cilantro pieces
Tip: Pulse, don't blend; overworking makes it too smooth and watery. A textured salsa is more appetizing.
3
Form beef patties
- In a bowl, gently combine the ground beef with salt, black pepper, cumin, and garlic powder using your hands, mixing just until the spices are evenly distributed—do not overwork or the patties will be tough.
- Divide into 4 equal portions (about 5 oz / 140 g each) and form each into a patty about ¾ inch thick.
- Make a slight indent with your thumb in the center of each patty (this prevents them from puffing up during cooking).
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Ready when: Patties are uniform, ¾ inch thick, with a small thumb indent in the center
Tip: Handle the meat as little as possible; overworking creates dense, dry burgers. The indent ensures even cooking and a flat, not puffy, burger.
4
Cook chorizo crumble
- Heat an 8- or 10-inch skillet over medium-high heat.
- Add the crumbled chorizo and cook, stirring frequently and breaking it into small pieces, for 5–6 minutes until it's browned and crispy with rendered fat.
- The chorizo should be deeply colored and smell fragrant.
- Transfer to a paper towel–lined plate to drain excess fat, then transfer to a small bowl.
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Ready when: Chorizo is dark brown and crispy, with no visible raw pink meat
Tip: Don't skip draining; excess chorizo fat will make the burger greasy. Keep the cooked chorizo warm until you're ready to top the burgers.
5
Grill beef pattiesOven 400°F / 205°C
- Oil the grill grates lightly with a paper towel dipped in neutral oil, or spray with cooking spray.
- Place the 4 beef patties on the hot grill (400°F / 200°C is ideal) and cook without moving them for 4 minutes.
- Flip once and cook another 3–4 minutes for medium doneness (160°F / 71°C internal temperature, checked with a meat thermometer in the thickest part).
- The burger should have a dark crust on both sides.
- Remove to a clean plate and let rest for 2 minutes.
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Ready when: Internal temperature reaches 160°F (71°C) for medium doneness; exterior is dark brown and crusty
Tip: Resist the urge to press the patties with the spatula; that squeezes out flavorful juices. Use a meat thermometer for accurate doneness—ground beef is safe at 160°F (71°C).
6
Toast buns and assemble burgers
- If desired, lightly toast the burger buns cut-side down on the grill or in a toasted for 1–2 minutes until lightly golden.
- Spread about 1 tablespoon of crema on the bottom bun of each burger.
- Top each with a rested beef patty, then spoon 3–4 tablespoons of roasted tomatillo salsa onto the patty, scatter about 2 tablespoons of warm chorizo crumble over the salsa, add a generous pinch of fresh cilantro leaves, and top with a few slices of raw white onion.
- Cap with the top bun.
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Ready when: Buns are lightly toasted and warm; burger is fully assembled
Tip: Assemble burgers just before serving so the bun stays crisp and toppings stay fresh. The crema acts as a creamy base that helps hold everything together.

Good to know

Tips

For extra flavor, brush the beef patties lightly with a little melted butter mixed with a pinch of cumin just before grilling; this adds richness without overwhelming the meat.
If you don't have access to a grill, cook the patties in a cast-iron skillet over medium-high heat for the same timing, pressing down gently with the spatula for the first 2 minutes to develop a crust.
The thumb indent in the center of each patty is key: it prevents the burger from puffing up in the center during cooking, ensuring even thickness and consistent doneness.
For a spicier salsa, roast the serrano with the seeds intact or add ¼ tsp cayenne pepper to the blend. For milder, remove the serrano seeds before roasting or omit the pepper entirely and increase cilantro.

Make ahead

The tomatillo salsa can be made up to 2 days ahead and stored in an airtight container in the refrigerator. The chorizo can be cooked up to 4 hours ahead and reheated gently in a skillet over low heat just before serving. Form the beef patties no more than 2 hours ahead; keep them covered and chilled until you're ready to grill.

Storage & reheating

Store leftover salsa in an airtight container in the refrigerator for up to 3 days. Cooked chorizo crumble keeps refrigerated in an airtight container for up to 4 days; reheat gently over low heat. Store any remaining cooked patties refrigerated in an airtight container for up to 3 days and reheat in a 350°F (175°C) oven for 5–6 minutes or gently in a skillet over medium heat.

Substitutions

fresh tomatillos, husked and rinsed → 2 cans (10 oz / 283 g each) canned tomatillos in juice, drained. Skip roasting; instead combine canned tomatillos with the raw onion, serrano, cilantro, lime, and salt, then blend to chunky. The result is slightly less fresh but still bright and delicious.
fresh chorizo, casings removed → Spiced ground pork (4 oz / 115 g) cooked with ½ tsp chili powder, ¼ tsp cumin, and ⅛ tsp smoked paprika. If chorizo is unavailable, this spiced pork mixture delivers similar smoky and savory depth, though without chorizo's distinctive fennel note.
Mexican crema or sour cream → Mexican mayo (equal parts mayonnaise and lime juice) or regular sour cream thinned with 1 tbsp fresh lime juice. Crema is thinner and tangier than sour cream; both substitutes add creaminess and tang without being too heavy.
serrano pepper → 1 jalapeño pepper (for less heat) or 1 habanero (for more heat). Serrano provides a sharp, bright heat; adjust quantity based on your spice tolerance and preference.