Mexican cemita burger

  • Chipotle Crema:
  • 2 large chipotle peppers in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
  • 1 clove garlic, finely minced
  • 1/2 cup Mexican crema (can substitute creme fraiche)
  • 1/2 cup mayonnaise
  • Avocado Spread:
  • 1 1/2 cups lightly mashed Hass avocado
  • 2 tablespoons lime juice
  • Salt
  • Patties:
  • 1 1/2 pounds ground chuck
  • 2 1/2 tablespoons adobo sauce from canned chipotle peppers
  • 1 3/4 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper
  • 6 ounces Oaxacan cheese, separated into thin strings (can substitute mozzarella)
  • 4 sesame seed buns, split
  • Corn tortilla chips
  • 4 very thin slices red onion
  • 5 papalo leaves, finely minced (can substitute 1/4 cup coriander sprigs, plus 2 tablespoons watercress leaves)

For the chipotle crema:

1) In a small mixing bowl combine the chipotle, adobo sauce, garlic, Mexican crema, and mayonnaise. Mix until well combined and set aside.

For the avocado spread:

1) In a small mixing bowl combine the avocado and lime juice. Season, to taste, with salt and set aside.

For the patties:

1) Combine the beef, adobo sauce, salt, and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 4 equal portions and form into patties to fit the size of the buns.

2) Heat a large skillet over high heat. When oil is hot, add burgers. Cook for 3 minutes, then flip burgers. Top the burgers with Oaxacan cheese and cover with aluminum foil. Cook until the burgers are cooked medium-rare, about 3 to 4 minutes. Toast the buns.

3) To assemble the burgers, spread some Chipotle Crema on the cut sides of the buns. On each bun bottom, add some corn tortilla chips, a cheese-topped patty, onion, equal amounts of avocado Spread, and papalo. Cover with the bun tops and serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.

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