Guadalajara Pork Burgers with Hominy Salad and Cascabel Crema


1 cup Mexican sour cream (or crème fraiche or sour cream)
1 1/2 teaspoons cascabel chili powder
1/2 cup white hominy, drained and chopped
1/2 cup tomatoes, julienned
1/4 cup onion, julienned
2 garlic cloves, finely minced
2 tablespoons fresh epazote leaves, finely chopped (or fresh cilantro leaves)
2 tablespoons lime juice
2 pounds ground pork
1 teaspoon ground cumin
1/2 teaspoon ground cloves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 slices Asadero Cheese (can substitute Monterey Jack)
6 onion rolls, sliced horizontally



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make Cascabel Crema, in a small bowl combine the sour cream and cascabel chili powder. Mix well to combine. Refrigerate until serving.

To make Hominy Salad, combine hominy, tomato, onion, garlic, epazote, and lime juice. Mix well.

To make the patties, combine the pork, cumin, cloves, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the onion rolls.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top the burgers with equal amounts of Asadero cheese place the onion rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, place a generous amount of Cascabel Crema on the cut sides of the onion rolls. On each roll bottom, place a patty topped with cheese, and an equal amount of Hominy Salad. Add the onion roll tops and serve.