In a small mixing bowl combine the chipotle, adobo sauce, garlic, Mexican crema, and mayonnaise. Mix until well combined and set aside.
In a small mixing bowl combine the avocado and lime juice. Season, to taste, with salt and set aside.
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.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Harold Cohen