RECIPES: Recipe Details

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The Luchador's Burger

A Luchador is a Lucha Libre performer or Mexican wrestler. This burger is big and bold enough for the Luchador yet very simple to make. All the ingredients are indigenous to Mexico and are readily available in most well stocked grocery stores.


2 tablespoons pureed chipotle in adobo sauce
1/4 cup Recaito (a Goya product - see ingredient note)
2 1/2 pounds ground chuck
1 tablespoons brown mole paste (see ingredient note)
1/4 cup Sutter Home Pinot Noir
1/2 cup mayonnaise
1 large ripe mango
Oil for the grill
3/4 pound Mexican Chihuahua cheese (or mild cheddar cheese), sliced
6 large sesame buns
6 leaves of green leaf lettuce
3/4 cups Nopalitos (pickled cactus leaves, see ingredient note)


Prepare a grill for direct cooking using medium high heat.

In a small bowl, mix the chipotle with the Recaito. Place the meat in a large mixing bowl and mix in the chipotle/Recaito mix. Shape the meat into 6 evenly sized patties. Cover with foil until ready to grill.

Rehydrate the mole paste with 1/4 cup red wine in a medium bowl using a fork. When there are no more lumps, stir in the mayonnaise to make a brown sauce

Pit and peel the mango and cut in half. Slice each pitted half into 3 even slices. Oil the hot side of the grill and place the mango slices carefully on the grate. Grill 3 to 4 minutes per side to caramelize. Remove from the grill and let rest for a few minutes before dicing them.

Oil the grill rack with more oil. Place the patties over direct heat, cover and cook for 4 to 5 minutes per side for medium or until done to preference. Place the cheese slices on the patties during the final 2 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers: Spread some mole mayo sauce on both the top and bottom buns. Top the bottom bun with a leaf of lettuce and top the lettuce with two tablespoons Nopalitos pickles. Then add the cooked patty and top the patty with a couple tablespoons of diced mango. Top with the top bun and serve. Repeat for the remaining 5 burgers. Makes 6 burgers


Ingredient notes:
Mole paste is a condensed sauce that takes days to make and is made with roasted vegetables, dried chilies, nuts and ground cacao beans among other ingredients.

Recaito is a sauté of cilantro, green pepper, onion, and garlic in olive oil mainly used for soups and stews.

The Recaito, mole paste and the Nopalitos can be found in the Mexican section of your grocery store. In Vermont, I found the brand “Dona Maria” in most stores. They make both the Mole and Nopalitos. Goya makes Nopalitos as well as the Recaito.