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Total Time
35mins
Prep 25 mins
Cook 10 mins

A burger with topped with a quickie version of mole sauce, queso fresco, and avocado. Adapted from Bobby Flay's Burgers, Fries and Shakes. You can use semisweet chocolate instead of bittersweet, but I personally don't care much for sweet moles.

Ingredients Nutrition

Directions

  1. Place almonds in a dry saucepan over medium heat.
  2. Toast, stirring occasionally, until light golden brown, about 5 minutes.
  3. Remove and set aside.
  4. Increase heat to high.
  5. Add oil and heat until it begins to shimmer.
  6. Add onion and cook until soft, about 4 minutes.
  7. Add garlic and cook 30 seconds.
  8. Stir in Ancho and New Mexico powders and cook for 1 minute.
  9. Add almonds and tomatoes and bring to a boil.
  10. Cook, stirring occasionally, for 5 minutes.
  11. Add tortilla chips and cook for about 10 minutes, or until reduced by half.
  12. Carefully transfer to a blender or food processor and blend until smooth.
  13. Return to pan over high heat.
  14. Add chocolate, honey and maple syrup.
  15. Cook until reduced to a sauce consistency, about 5 minutes.
  16. Season and keep warm.
  17. Divide meat into 4 equal portions.
  18. Shape each into a patty and make a depression in the center.
  19. Season both sides with salt and pepper.
  20. Heat oil over high heat until it begins to shimmer.
  21. Cook burgers to desired doneness, about 4 minutes per side for medium-rare.
  22. Top with sauce, queso fresco, avocado wedges and pickled onions, if using.