Mexican Mole Burger


1 1/2# Ground Chuck
1/2# Ground Pork
2 T. Mexican seasoning
2 T. Worcestershire sauce
1 T. Kosher salt
1/2 cup mayonnaise
1 T minced fresh cilantro
1 T minced chipotle peppers
1 T adobe sauce(from chipotle peppers)
6 – 1oz slices of Queso Blanco cheese
(Slices should be approximately the same size as the buns)
6 – Slices Beefsteak Tomatoes
or 12 slices regular tomato
6 – 1/4” Slices Red onion
6 – 12 leaves of radicchio
2 – Haas Avocadoes each sliced into 8th
Oil for grill
2 T lard
2 – 6 ounce cans mole sauce
6 – Onion Hamburger Buns



1) Make hamburgers;
In a large bowl
Combine Ground chuck, ground pork, Mexican seasoning, kosher salt & pepper. Mix until thouroughly combined.
Divided into 6 equal balls, place 1 ball at a time onto work surface and flatten into desired thickness. I usually make my patties approximately 1/2 inch larger in diameter than my hamburger buns so when fully cooked they turn out to be approximately the same size.
Keep covered in a cool place until ready to cook

2) Make Chipoltle mayonaise;
In small bowl combine mayonnaise, cilantro,chipotle peppers & adobe sauce Keep covered in a cool place until ready to use

3)Slice Cheese
4)Slice Red onions
5)Wash, dry and trimm radicchio leaves
6)Cut Avocadoes in half and remove seeds, slice each half into 1/6 ths

1 hour prior to service
Start a chimney of coals

45 minutess prior to service
Remove grate and Place coals into grill, spread out evenly leaving 6″ around border, replace grate & cover
Fully open all top vents
Open bottom vents 1/2 way

30 minutes prior to service
Remove cover, wipe grate with oil

Place Buns on grill cut side down
Toast until just brown, turning 1/4 turn to create a crosshatch design.
Be careful not to allow buns to burn
Place halves back together, cover with foil to keep warm

25 minutes prior to service
Re-wipe cooking grate with cloth.
Place burgers on grate and cook for
1 1/2 minutes turning 1/4 turn
Cook for 1 1/2 minutes
Flip over and cook an additional
1 1/2 minutes turning 1/4 turn
Cook for 1 1/2 minutes
(Cooking times will vary depending on desired doneness and the thickness of the burgers. The times listed will achieve a medium doneness for a burger that is 3/4 inch thick)

While Burgers are cooking, begin assemling the buns;
Cover the bottom of each bun with radicchio leaves curved side up
Evenly spread 1 1/2 T of chipotle mayonnaise on each leaf
Top with a slice of red onion and a slice of tomato

Move burgers to cool zone

Heat mole sauce in small sauce pan over medium hot coals

Place Cast iron skillet over hottest part of coals, heat 2 T lard
Fry cheese until warmed throughout turning once

Place 1 slice of cheese on each burger

Place 1 burger on each bun bottom and spoon over 2 – 3 Tablespoons of Mole sauce

Top with 4 slices of avocado (2 slices for each half)

Place top on burger and slice in half with a serrated knife