Recipe courtesy of The Cove

Chilango Burger

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 55 min
  • Yield: 4 servings
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Four 6-ounce grass-fed beef patties

Pink Himalayan salt, for sprinkling 

Seasoned salt, for sprinkling 

4 slices Oaxaca cheese

4 whole-wheat hamburger buns

Tamarind Sauce, recipe follows

1 tomato, sliced 

1 red onion, sliced 

1 avocado, sliced 

Tamarind Sauce:

1 pound peeled tamarind

8 cherry tomatoes 

6 cloves garlic, unpeeled 

1 medium onion, chopped 

1/2 tablespoon canola oil 

Salt and freshly ground pepper

8 ounces cone piloncillo (unrefined sugar cone) 

7 ounces chipotles in adobo sauce 

1/4 cup chopped fresh cilantro


  1. Sprinkle patties with some Himalayan and seasoned salt. Cook beef patties on a hot griddle (about 375 degrees F) to medium, about 3 minutes on each side. Add a slice of Oaxaca cheese to each, then cover to let cheese melt. Toast buns and slather each side with Tamarind Sauce. Add beef patties, tomatoes, red onion and avocado slices. Enjoy!

Tamarind Sauce:

Yield: about 6 cups
  1. Boil the tamarind in 1 cup water in a saucepan, about 12 minutes. Remove from heat and set aside.
  2. Preheat oven to 450 degrees F.
  3. Coat tomatoes, garlic and onions with oil in a large baking dish, then toss. Sprinkle with some salt and pepper. Roast until slightly charred, about 25 minutes. Let cool until ready to use.
  4. Meanwhile, add tamarind and piloncillo to a saucepan and cook over medium heat to soften and break down the unrefined sugar. Bring to a boil, then reduce heat and cook about 12 minutes.
  5. Peel garlic. Add roasted veggies, sweetened tamarind, chipotles in adobo and cilantro to a blender and blend on high until you have a smooth sauce.
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