Recipe courtesy of Harold Cohen
Mexican Cemita Burger
- Level: Easy
- Yield: 4 burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 842
- Total Fat
- 56
- Saturated Fat
- 17
- Carbohydrates
- 34
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 56
- Cholesterol
- 167
- Sodium
- 1444
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
Chipotle Crema:
2 large chipotle peppers in adobo sauce, finely chopped, plus 2 tablespoons 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 tablespoons lime juice
Kosher salt
Patties:
1 1/2 pounds ground chuck
2 1/2 tablespoons adobo sauce from canned chipotle peppers
1 3/4 teaspoons kosher salt
1/8 teaspoon freshly ground black pepper
6 ounces 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 tablespoons watercress leaves)
Directions
- 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.
- 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.