Mexican Burger
Burger with Roasted Tomato Salsa, Avocado, Mexican Crema, and Huitlacoche - A perfect balance of smokey, sweet, earthy, spicy, and creamy goodness. All on a sesame seed bun! You can make the toppings ahead of time and store in refrigerator until you're ready to use.
Ingredients
Chiltomate - Roasted Tomato Salsa
- 1 Medium Yellow Onion
- 4 Cloves of Garlic (smashed)
- 2 Hot Peppers (halved and seeded) The pepper you choose will drive the spiciness of this dish
- 36 Cherry Tomatoes
- Kosher Salt (to taste)
Chipotle Crema
- 1/2 cup Crema Mexicana
- 3/4 Tbsp Chipotle Adobo Sauce For more spice, you can add the chipotle peppers and add to taste
- Kosher Salt (to taste)
Mexican Burger
- Olive Oil
- 4 Sesame Seed Buns
- 1 Ripe Avocado (mashed roughly)
- Fresh Lime Juice
- 7 oz Huitlacoche
- 1 lb Ground Beef (80% lean)
- Salt & Pepper
- 6 oz Oaxaca Cheese (sliced thin)
- Chopped Fresh Cilantro (optional)
Instructions
Chiltomate - Roasted Tomato Salsa
- Cut the onion into wedges approx 1/2" thick. Place all ingredients on a foil lined baking sheet. Broil for 5-10 minutes then turn over and broil for another 5 minutes until everything is lightly charred. Keep an eye on this as broiler temps vary and you don't want to burn the veggies.
- Once the vegetables are charred and soft, put them in a food processor and pulse until smooth. Salt to taste.Salsa can be made ahead and refrigerated. It's best on the burger if you warm it to room temperature.
Chipotle Crema
- Mix the crema and adobo sauce and add salt to taste. Add chopped chipotle peppers if you want more heat. Cover and refrigerate until ready to use.
Mexican Burger
- Brush a non-stick pan with olive oil and heat until shimmering. Add the buns to the pan, cut side down, and cook until lightly browned. Set aside until you're ready to assemble the burgers.
- Slice avocado in half and remove pit. NOTE: never try to dig the pit out with the point of your knife, just use knife to lightly chop into pit, twist and remove.
- Slice the avocado then scoop with a spoon. Smash the avocado roughly and sprinkle with fresh lime juice.
- Heat the huitlacoche in a small pan until just warmed through.
- Form four balls from the ground beef. Flatten the balls and generously salt and pepper each patty. Heat 1-2T olive oil in the non-stick skillet. Cook the burger patties to desired doneness. Just before burgers are cooked through, add cheese slices and cover to melt the cheese. (If the cheese isn't melting, add a small amount of water to pan and cover to speed melting).
- To assemble the burgers. Spread crema on each top bun. Spoon avocado onto each bottom bun, then add huitlacoche.
- Place burger patties on top of huitlachoche. Now add a scoop of chiltomate (salsa) and some chopped cilantro (optional). Top with top bun and serve with lots of napkins. We also put the extra salsa on the table so those who wanted could add more (and we did!).
