RECIPES: Recipe Details

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Albondigas Burgers with Cilantro Posole Sauce

Truly authentic Southwestern restaurants, whether gourmet establishments or roadside diners, would serve albondigas soup and posole. Such fare is always homemade and seasoned by the experienced hands of the chefs. This burger brings together the flavors of those two Southwestern specialties.


Posole sauce:
3/4 cup canned white hominy, drained
1 tablespoon light olive oil
1/4 cup mayonnaise
2 tablespoons sour cream
1/4 cup onion, finely chopped
1 tablespoon freshly minced garlic
1/4 cup scallion greens, finely chopped
1/4 cup fresh cilantro leaves, packed
2 teaspoons dried Mexican oregano
1 tablespoon New Mexican red chili powder

2 pounds freshly ground chuck
1/2 cup Masa Harina (or regular corn meal)
1/4 cup heavy cream
1 large egg
1/3 cup onion, minced
2 cloves garlic, minced
1 tablespoon dried basil leaves
1 tablespoon dried Mexican oregano leaves
1/2 cup crushed tomatoes, drained well
8 ounces diced green chilies, drained well
1 teaspoon liquid Mexican hot sauce (such as Cholula)

6 large potato rolls
4 ounces jicama, thinly sliced
3 ounces packaged pork rind, coarsely crushed


Pulse hominy with olive oil, mayonnaise, and sour cream in a blender or processor until smooth. Thoroughly mix in remaining sauce ingredients. Set aside, covered and chilled.
Prepare grill over medium-high fire. Mix patties ingredients together and shape into 6 patties. Coat grill rack with cooking spray. Cook patties on grill, cooking for about 8-10 minutes until cooked through, turning once.
Place rolls cut-side-down along the edge of the grill to toast lightly. Spread a generous amount of sauce on toasted cut surfaces of both halves of rolls. Divide jicama slices and arrange on the bottom halves of rolls. Put patties on top of jicama. Divide and sprinkle pork rind on top of patties. Top with top halves of rolls.


Because of the addition of an egg and the masa harina in the patty, best results are achieved when the patties are cooked through but not dry.