Holy Mole Mexican burger
2 ripe California avocados
Â½ cup tomato, diced
Â½ cup onion, diced
2 tbsp lime juice
2 poblano peppers
1 lb chuck
1 lb sirloin
4 cloves garlic, minced
2 tsp cumin
2 tsp oregano
2 tsp salt
1 tsp pepper
vegetable oil, to spread on grill rack
6oz sharp cheddar cheese
6 plain kaiser rolls, sliced
6 cornbread rounds (or corn muffin tops)
cilantro, to sprinkle on finished burgers
Heat grill to medium-high heat.
To make guacamole spread, carefully halve and pit the avocados; spoon avocado meat into a mixing bowl. Mix in tomato, onion, and lime juice thoroughly.
Seed poblano peppers and cut into thin strips. Set aside.
To make the patties, combine chuck, sirloin, garlic, cumin, oregano, salt and pepper in a large mixing bowl. Mix well, being careful not to compact the beef. Divide mixture into six equal portions and form into patties.
Brush vegetable oil on the grill rack.
Cook the patties for 4 minutes on each side for medium-rare burgers. Flip the burgers only once during cooking.
During the final minutes of cooking, place one 1-oz slice of cheese on each patty. Cover patties to allow cheese to melt. On the outer edge of the grill, lightly toast roll halves and cornbread rounds. Grill poblano strips thoroughly.
To assemble burgers, place a cornbread round on each roll bottom, followed by a patty.
Top with poblano pepper strips and sprinkle of cilantro. Spread guacamole on each roll top and place on top of finished burger.
Makes 6 burgers.