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Oaxacan Black Mole’ Burger w/ Garlic White Bean Puree, Sweet &Fiery Red Chile Mango Salsa on fresh baked “Fiesta Sombrero” Rolls

This burger was inspired by the spirit and flavors of Mexico. With its lively colors and distinctively rich and spicy flavors, it will open your eyes and drop your taste buds right into the middle of Cinco De Mayo!

Ingredients 

1 tablespoon unsweetened coco powder
1 teaspoon ground cinnamon (1/4 teaspoon for mole sauce and 3/4 teaspoon for patties)
1/4 cup chili powder (2 tablespoons for mole sauce and 2 tablespoons for patties)
1/4 cup plus 2 tablespoons Steak Sauce (1/4 cup for mole sauce and 2 tablespoons for patties)
1 cup beef broth
1 cup finely chopped red onions, (1/4 cup for mole sauce, 2 tablespoons for salsa, 2 tablespoons for patties, and 1/2 cup for rolls)
3 teaspoons minced fresh garlic, (1/2 teaspoon for mole sauce, 1 teaspoon for white bean puree,1 1/2 teaspoons for patties)
1 mango, peeled, pit removed and chopped, 1/4” cubes
5 red fresno chile peppers, finely chopped (2 chiles for salsa, 3 chiles for rolls)*
1/2 cup coarsely chopped fresh cilantro, (1/4 cup for salsa, 1/4 cup for rolls)
Juice & zest from 1 lime; 2 tablespoons juice and 1/4 teaspoon zest (1 tablespoon juice plus 1/4 teaspoon zest for salsa and 1 tablespoon juice for white bean puree)
1 1/2 teaspoons plus 1/8 teaspoon kosher salt (1 1/2 teaspoon for patties, 1/8 teaspoon for salsa)
1 10oz. container (about 3/4 cup) Roasted Garlic Hummus 
2 pounds ground beef chuck, 80% lean
1 1/2 cups 4 Cheese Mexican shredded cheese Blend (1/4 cup for patties, 1 1/4 cup for rolls)
2 cans Bread Sticks
Colavita Olive Oil for brushing on the grill rack and baking sheet *For milder salsa and rolls, deseed chiles.

Instructions 

To prepare mole sauce, In a medium fireproof saucepan, whisk together the dark coco, 1/4 teaspoon cinnamon, setting aside remaining cinnamon for later use, 2 tablespoons chili powder, set aside remaining, 1/4 cup steak sauce, set aside remaining, the beef broth, 1/4 cup chopped red onions, set aside remaining and 1/2 teaspoon garlic, set aside remaining for later. Set aside. To prepare red chile mango salsa, in a medium bowl, combine the chopped mango, 2 chopped red fresno chiles, setting aside 3 chiles for later use, 2 tablespoons red onion, set aside remaining, 1/4 cup of cilantro, set aside remaining, 1 tablespoon of lime juice, set aside remaining, plus 1/4 teaspoon lime zest and 1/8 teaspoon kosher salt, set aside remaining salt for later. Toss together, cover and chill. To prepare white bean puree, in a small covered fireproof saucepan, stir to combine, the hummus, 1 teaspoon garlic, setting aside remaining for later, and remaining 1 tablespoon lime juice. Cover and set aside. To prepare patties, in a large bowl, mix together the remaining 3/4 teaspoon cinnamon, remaining chili powder and 1 1/2 teaspoons of the kosher salt. Add the beef chuck, steak sauce, remaining garlic, 2 tablespoons of red onion, reserve remaining and 1/4 cup cheese, reserving remaining cheese. Mix well, handling the meat as little as possible to avoid compacting it. Divide into 6 equal patties, and place on a baking sheet, set aside and keep cool. To prepare fiesta sombrero rolls: On a large flat work surface, roll out the bread stick dough, dough strips not separated. Sprinkle evenly over dough, 1 cup of the shredded cheese, reserving 1/4 cup for garnishing top of rolls, and the remaining chopped onion, fresno chiles and cilantro. Firmly press ingredients into the dough. Separate and roll one dough strip into a pinwheel, ingredients towards the inside of the spiral. Leave ingredients that fall off the dough on the work surface. Separate and consecutively wrap three more strips around the pinwheel, stretching each strip as needed so ends of each strip meet, then firmly pinch ends together. Repeat the process to make six sombrero rolls. Garnish the roll tops with residual ingredients left on the work surface then top with the reserved 1/4 cup cheese. Place rolls on greased baking sheet and keep cool. Preheat a covered grill to high heat. Place saucepan of mole sauce on grill rack and bring to a boil. Control heat to maintain simmer, stirring occasionally, until mixture begins to thicken and will coat a spoon, about 9 to 10 minutes. Remove from heat and set aside, uncovered. Set grill for indirect medium-high heat and place the baking sheet with rolls on indirect side of the grill rack. Cover grill and cook rolls until cheese is melted and rolls are golden brown, about 15 -20 minutes. While rolls are cooking, stir mole sauce well and baste the tops and sides of the burger patties. When rolls are done, remove them on baking sheet and cover with towel to keep warm and set aside. Set grill for overall medium-high heat and brush grill rack with olive oil. Place the patties, basted side up on the grill, cover grill and cook patties about 4 minutes then turn and baste other side with mole sauce. Cover and cook another 3 - 4 minutes for medium. Meanwhile place covered saucepan containing beans on grill to heat beans just until hot then remove them, stir and set aside. When patties are done remove them from the grill, cover and keep warm. Split the rolls with a serrated knife and toast split side down, on the grill, for about 30 seconds. Remove the rolls from the grill and place on serving plates. Top each roll bottom with equal portions of bean puree, a patty, then equal portions of salsa and roll tops. Makes 6 ultra-tasty burgers!