This recipe features a triple beef patty burger topped with a vibrant homemade salsa verde, fresh toppings, and a ketchup-mayo aioli, all served on a butter-toasted brioche bun.
1. Chop and roast your tomatillos, along with whole jalapeño, chili, garlic, heirloom tomato and sweet peppers in a 400F oven for 8-10min.
2. Remove, discard skins (from tomatillos/chili/jalapeno if applicable), and add everything into a food processor, except for the sweet peppers.
3. Combine with salt, lime zest (if desired) and juice and pulse until a paste forms. Then add cilantro and pulse again. Season to taste to make the Salsa Verde.
4. Chop the roasted sweet peppers for topping. Make your ketchup mayo aioli by combining ketchup and mayo, and set aside.
5. Portion out 2 oz beef patties (if not pre-portioned) and sear on high heat. Season the patties, then add yellow mustard after you have flipped them over once.
6. Immediately add cheese to the cooked patties. Start building your burger by toasting the brioche bun with room temperature butter. Assemble the triple burger with the butter-toasted bun, bib lettuce, sliced tomato, the cooked patties with cheese, salsa verde, pickled jalapeños, and ketchup/mayo aioli.
