Southwestern Burger with Roasted Poblano Tomatillo Salsa
The flavors of the Southwest are bold but balanced, and that is exactly what this burger delivers. Roasted poblano peppers bring a deep, earthy warmth while tomatillos add a bright, citrusy tang that wakes up every bite. The beef is seasoned with Revolution Barbecue Texas Beef BBQ Rub, a pepper-forward blend that highlights the natural richness of the meat without crowding it. Monterey Jack cheese melts into a creamy layer that tames the heat, and crisp green leaf lettuce with thick slices of heirloom tomato add freshness and snap. A toasted brioche bun gives gentle sweetness and a tender bite that holds everything together. This is a burger built on contrast and harmony: smoky and bright, rich and refreshing, familiar and exciting, all in one satisfying sandwich that feels right at home on a backyard grill in the high desert air.
Fire-Grilled Southwestern Burger with Poblano Salsa Verde
4 Burgers
20 minutes
25 minutes
480
American
Main Dish
This burger leans into classic Southwestern cues without losing sight of what makes a great cheeseburger. The seasoning does more than add salt and heat; the Revolution Barbecue Texas Beef BBQ Rub lays down a savory backbone so the beef tastes beefier and the grill’s smoke reads clean and assertive. Roasting the poblanos concentrates their gentle chile flavor and brings out a touch of sweetness, while tomatillos contribute a tang that keeps each bite lively. Monterey Jack offers a mellow, creamy melt that lets the salsa sing rather than compete. Green leaf lettuce and juicy heirloom tomato keep the texture crisp and the palate refreshed between bites. A lightly toasted brioche bun finishes the experience with buttery softness and a hint of sweetness that frames the chile and tomatillo notes, giving you a layered, memorable burger that tastes like the Southwest in every bite.
Ingredients
For The Salsa Verde With Roasted Poblanos
- 4 medium tomatillos, husked and rinsed
- 2 poblano peppers
- 2 cloves garlic, peeled
- ½ small white onion, quartered
- 1 jalapeño, stemmed (optional, for extra heat)
- 2 tablespoons fresh cilantro leaves
- 1 tablespoon fresh lime juice
- 1 teaspoon kosher salt
For The Burgers
- 1 pound ground beef, 80/20 blend
- 2 tablespoons Revolution Barbecue Texas Beef BBQ Rub
- 4 slices Monterey Jack cheese
- 4 brioche buns, split and toasted
- 4 leaves green leaf lettuce
- 4 thick slices heirloom tomato
Directions
- Make The Salsa Verde: Preheat a grill or broiler and roast the tomatillos, poblanos, garlic, onion, and jalapeño (if using) until blistered and charred on all sides, 8 to 10 minutes. Transfer poblanos to a bowl, cover, and steam for 10 minutes, then peel and discard skins and seeds. Blend the roasted vegetables with cilantro, lime juice, and salt until smooth, then chill.
- Form The Patties: Divide the ground beef into four equal portions (about 4 ounces each) and gently shape into patties about three-quarters of an inch thick. Season both sides evenly with Revolution Barbecue Texas Beef BBQ Rub.
- Grill The Burgers: Preheat the grill to medium-high heat, about 400 degrees Fahrenheit. Grill patties for 3 to 4 minutes per side, or until the internal temperature reaches 160 degrees Fahrenheit for medium. In the final minute, top each patty with Monterey Jack and close the lid to melt.
Toast The Buns: Place the brioche buns cut side down on the grill until lightly golden.
- Assemble The Burgers: Set a lettuce leaf and a slice of heirloom tomato on each bottom bun. Add the cheesy patty, spoon on a generous amount of poblano tomatillo salsa, and crown with the top bun.
