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Chorizo Basil Burgers with Refried Bean-Epazote Spread

This recipe is an adaptation of the standard burger with Mexican herbs and cheese. It has a distinctive flavor due to the chipotles and use of a wild herb;epazote. This herb is complimentary not only to the beans that are used in the spread but also to the Asadero cheese.


1 1/2 cups canned refried beans
30 fresh Epazote leaves - cut into wide strips
2 small canned chipotle peppers - minced
2 pounds fresh ground chuck
6 ounces chorizo sausage
1/4 cup slightly packed,chopped,fresh basil
1 cup fine chopped yellow onion
5 tablespoons adobo sauce from canned chipotle peppers
4 cloves garlic,minced
Vegetable oil, for brushing on grill rack
6 onion rolls,split
6 slices Asadero cheese
12 slices of Roma tomato
6 thin slices red onion


To make the spread; Using a spoon combine all ingredients in a small bowl. Cover until needed. Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. To make the patties; In a large bowl combine the ground chuck and the chorizo sausage with the fresh chopped basil,chopped yellow onion,adobo sauce and the minced garlic. Handling the meat as little as possible so as not to compact it, mix well. Divide the mixture into 6 equal portions, then form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with the vegetable oil. Place patties on the rack, replace cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the rolls,cut side down on the outer edges of the rack to toast lightly. During the last minute of cooking, place 1 slice of the Asadero cheese on each patty to melt. To assemble the burgers, spread the refried bean mixture over both cut sides of the rolls. On each roll bottom place one patty, top with 2 tomato slices and one onion slice. Add toasted roll tops and serve. Makes 6 burgers


While living in Mexico, one of the flavors I found truly enjoyable was the fresh sharp taste of epazote with the creamy-smooth taste of the Asadero cheese. Adding beans and chipotle peppers to this recipe takes me back to a memorable time spent in Cuernavaca, Mexico.