Mexican Cemita Burger
- Ready In:
- 2 chipotle chiles in adobo, diced
- 1 tablespoon adobo sauce (from can)
- 1 garlic clove, grated
- 1⁄4 cup Mexican crema (can substitute creme fraiche or sour cream)
- 1⁄4 cup mayonnaise
- 1⁄2 cup lightly mashed avocado, preferably Hass (about 3/4 of an avocado)
- 1 tablespoon lime juice
- kosher salt
Patties and Assembly
- 3⁄4 lb ground chuck
- 1 chipotle chile in adobo, minced
- 1 tablespoon adobo sauce (from can)
- 1⁄2 teaspoon kosher salt (to taste)
- 1⁄8 teaspoon fresh ground black pepper
- canola oil, for pan frying
- 3 ounces mozzarella cheese, separated into thin strings (can substitute Oaxacan cheese or quesillo)
- 2 hamburger buns with sesame seeds, toasted
- 1⁄4 cup fresh cilantro and 2 tablespoons watercress leaf, minced (5 papalo leaves, finely minced)
- 1 cup corn tortilla chips, lightly crushed
- 2 slices red onions, very thin
- First prepare the chipotle crema by combining all the ingredients and mixing well (makes 2/3 cup which will keep, refrigerated, up to 1 week).
- Next, make the avocado spread by combining all the ingredients and mixing well (makes1/2 cup spread which will keep, refrigerated, only 1 day.
- Next prepare the burgers by combining the ground beef, chipotle peppe, adobo sauce, salt and pepper; mix well to combine, then divide into 2 patties to fit your buns.
- Heat a large skillet over high heat and add just enough oil to form a thin film, about 2 tablespoons; add burgers and cook until browned on one side, about 3 minutes.
- Flip and top with cheese.
- Cover pan with aluminum foil and cook an additional 3 to 4 minutes for medium-rare, or to desired doneness.
- To assemble the burgers, spread the chipotle crema on each cut side of buns; sprinkle minced papalo leaves (or cilantro and watercress) on cut side of bun tops.
- On the bottom halves, sprinkle tortilla chips, then top with a burger patty, a slice of onion, and avocado spread.
- Place tops of buns on patty and serve.
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