Oaxacan Burger
"A burger with topped with a quickie version of mole sauce, queso fresco, and avocado. Adapted from Bobby Flay's Burgers, Fries and Shakes. You can use semisweet chocolate instead of bittersweet, but I personally don't care much for sweet moles."
Original is 4 servings
Ingredients
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- FOR BURGERS
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Nutritional
- Serving Size: 1 (516.4 g)
- Calories 914.1
- Total Fat - 55 g
- Saturated Fat - 15.2 g
- Cholesterol - 159.3 mg
- Sodium - 523.1 mg
- Total Carbohydrate - 46.7 g
- Dietary Fiber - 7.7 g
- Sugars - 21 g
- Protein - 59.3 g
- Calcium - 267.4 mg
- Iron - 8 mg
- Vitamin C - 33.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Place almonds in a dry saucepan over medium heat.
Step 2
Toast, stirring occasionally, until light golden brown, about 5 minutes.
Step 3
Remove and set aside.
Step 4
Increase heat to high.
Step 5
Add oil and heat until it begins to shimmer.
Step 6
Add onion and cook until soft, about 4 minutes.
Step 7
Add garlic and cook 30 seconds.
Step 8
Stir in Ancho and New Mexico powders and cook for 1 minute.
Step 9
Add almonds and tomatoes and bring to a boil.
Step 10
Cook, stirring occasionally, for 5 minutes.
Step 11
Add tortilla chips and cook for about 10 minutes, or until reduced by half.
Step 12
Carefully transfer to a blender or food processor and blend until smooth.
Step 13
Return to pan over high heat.
Step 14
Add chocolate, honey and maple syrup.
Step 15
Cook until reduced to a sauce consistency, about 5 minutes.
Step 16
Season and keep warm.
Step 17
Divide meat into 4 equal portions.
Step 18
Shape each into a patty and make a depression in the center.
Step 19
Season both sides with salt and pepper.
Step 20
Heat oil over high heat until it begins to shimmer.
Step 21
Cook burgers to desired doneness, about 4 minutes per side for medium-rare.
Step 22
Top with sauce, queso fresco, avocado wedges and pickled onions, if using.
Tips
No special items needed.
3 Reviews
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