| Cuisine: American | Type: Sandwich | Serves: 4 |
|
Source:
|
URS |
|
Attributes:
|
Grill |
|
Comments:
|
|
|
Serving Suggestions:
|
|
Ingredients:
|
Chipotle Crema: 2 large chipotle peppers in adobo sauce, finely chopped, plus 2 tbs. adobo sauce 1 clove garlic, finely minced 1/2 cup Mexican crema (can substitute creme fraiche) 1/2 cup mayonnaise Avocado Spread: 1 1/2 cups lightly mashed Hass avocado 2 tbs. lime juice Kosher salt Patties: 1 1/2 pounds ground chuck 2 1/2 tbs. adobo sauce from canned chipotle peppers 1 3/4 tsp. kosher salt 1/8 tsp. freshly ground black pepper 6 oz. Oaxacan cheese, separated into thin strings (can substitute mozzarella) 4 sesame seed buns, split Corn tortilla chips 4 very thin slices red onion 5 papalo leaves, finely minced (can substitute 1/4 cup cilantro sprigs, plus 2 tbs. watercress leaves) |
|
Instructions:
|
Chipotle Crema: In a small mixing bowl combine the chipotle, adobo sauce, garlic, Mexican crema, and mayonnaise. Mix until well combined and set aside. Avocado Spread: In a small mixing bowl combine the avocado and lime juice. Season, to taste, with salt and set aside. Patties: Combine the beef, adobo sauce, salt, and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 4 equal portions and form into patties to fit the size of the buns. Heat a large skillet over high heat. When oil is hot, add burgers. Cook for 3 minutes, then flip burgers. Top the burgers with Oaxacan cheese and cover with aluminum foil. Cook until the burgers are cooked medium-rare, about 3 to 4 minutes. Toast the buns. To assemble the burgers, spread some Chipotle Crema on the cut sides of the buns. On each bun bottom, add some corn tortilla chips, a cheese-topped patty, onion, equal amounts of Avocado Spread, and papalo. Cover with the bun tops and serve. |
|
Related recipes:
|
None |
2010-04-05