RECIPES: Recipe Details

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Mexican Mole Burger

This burger has various levels of flavor and texture The sweetnees of the syrups and the spicy flavor of the adode sauce blend perfectly in the burgers. Using ground pork keeps the burgers moist The crisp and tartness of the radicchio leaves are rounded out by the smooth texture of the mayonaisse The spicy flavor of the mole sauce is mellowed by the use use of Queso blanco cheese Grilling the onions brings out their sweetnees and the using onion flavored buns to encapsulate the burger round out all the flavors.

Ingredients 

1 1/2 # Ground Chuck
1/2 # Ground Pork
2 T. Mexican seasoning
1 T. kosher salt
1 T. fresh ground black pepper
1 T. adobe sauce (from canned chipotle peppers)
1/2 cup mayonnaise
1 T minced fresh cilantro
1 T minced chipotle peppers
1 T adobe sauce (from canned chipotle peppers)
Oil for grill
6 – 1/4 “slices Vidalia or sweet white onions
6 – 12 leaves of radicchio
6 – Onion flavored hamburger buns
3/4 cup Merlot
1/4 cup Balsamic vinegar
8 – 12 ounces store bought mole sauce
2 – T. Lard 6 –
1 to 1 1/2 oz slices of Queso Blanco cheese(Slices should be approximately the same size as the buns)

Instructions 

3 hours prior to serving; Place chuck, pork, Mexican seasoning, 1 T. adobe sauce, pepper and salt in large bowl Mix until thoroughly combined. Keep covered in a cool place Place Mayonnaise, cilantro, chipotle peppers & adobe sauce in small mixing bowl and mix until smooth. Keep covered in a cool place until ready to assemble burgers 90 minutes prior to serving; Slice onions keeping rings intact Wash, dry and trim radicchio leaves Keep covered in a cool place until ready to assemble burgers 75 minutes prior to serving; Start full chimney of coals 60 minutes prior to serving Place coals on to grill, leaving about 6â€Â around edges for cool zone Place grate over coals Start another chimney of coals Place merlot in small sauce pan over coals & reduce to 4 T. Place vinegar in another small sauce pan over coals & reduce to 1 T Cool both syrups & add 1 T. each to meat mixture Divided into 6 equal balls, place 1 ball at a time onto work surface and flatten into desired thickness. I usually make my patties approximately ½ inch larger in diameter than my hamburger buns so when fully cooked they turn out to be approximately the same size. Keep covered in a cool place until ready to cook 45 minutes prior to serving Place new coals on to grill, leaving edges for cool zone Place grate over coals Place lid on top with vents fully open 30 minutes prior to serving Wipe cooking grate with a cloth that has been dipped in a little canola oil. Place Buns on grill cut side down Toast until just brown, be careful not to allow buns to burn Place halves back together, cover with foil to keep warm 20 minutes prior to serving Re-wipe cooking grate with cloth. Place burgers on grate Cook for 1½ minutes turn 90o Cook for additional 1 minute Flip over & brush with 1/2 reserved merlot syrup Cook 1½ minutes turn 90o Cook for 1 minute (Cooking times will vary depending on desired doneness and the thickness of the burgers. The times listed will achieve a medium doneness for a burger that is ¾ inch thick) Flip over & brush with remainder of merlot syrup Remove burgers and wrap with foil to keep hot While burgers are cooking, begin assembly buns Cover the bottom of each bun with radicchio leaves curved side up Evenly spread 1 ½ T. of chipotle mayonnaise on each leaf After burgers are off grill Wipe grill with oil Place mole sauce in small sauce pan over medium heat, stirring occasionally to above scorching. Move to cool zone to keep warm Grill red onions for 1 -2 minutes turning over once, Move to cool zone to keep warm Place Cast iron skillet over hottest part of coals, heat 2 T lard Fry cheese until warmed throughout turning once Remove from pan & cover with foil to keep warm 5 minutes prior to serving Place burgers back on grill, just on the edge of the hot zone Place 1 slice of cheese on each burger Cover with lid for 1 minute Remove from heat Place burgers on prepared bottoms Top with 2 -3 T. of Mole sauce Top each burger with 3 – 4 slices of avocado Place top on burger Place long a frilled tooth pick into each half Cut with serrated knife

Comments 

Since i am using the Adobe sauce from the canned chipoltes I did not include this as an additional ingredient. Equipment needed Sharp chef’s knife Serrated bread knife Cutting board Hot gloves Large mixing bowl – 8 cup Small mixing bowl – 2 cup 10â€Â well seasoned cast iron skillet 2 each Small sauce pans – 4 cup food wrap Foil Spatula for turning burgers Brush Soup spoon Long Frilled toothpicks