Mouthwatering Mole Burger
1 large onion, finely diced
2 cups fresh corn kernels
juice of one lime
1 cup sour cream
1/2 teaspoon salt
1/2 cup sesame seeds
2 teaspoons ground cinnamon
2 teaspoons chipotle chili powder
2 teaspoons ground cumin
2 Tablespoons minced fresh garlic
2 Tablespoons unsweetened cocoa powder
1 Tablespoon fresh oregano, chopped
2 teaspoons salt
1 teaspoon ground black pepper
1/2 cup tomato paste
2 pounds ground turkey
oil for the grill grate
6 large leaves of iceberg lettuce
6 sesame seed topped hamburger buns, split horizontally
Make a medium/hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
To make the relish, in a medium bowl combine the onion, corn, lime juice, sour cream and salt. Mix until thoroughly combined. Refrigerate until serving.
To make the patties, in a small food processor combine the sesame seeds, cinnamon, chipotle powder, cumin, garlic, cocoa powder, oregano, salt and pepper.
Process for about 10 pulses, until sesame seeds are ground, but not pasty. Place the seed and spice mixture in a large bowl. Add the tomato paste and mix thoroughly. Add the ground turkey and mix gently, until spices are thoroughly incorporated, but meat is not compacted. Divide into six equal portions and make into bun-sized patties. Refrigerate until grilling.
To grill the patties, brush the grill grate with oil. Place the patties on the rack, cover and grill approximately 4 minutes. Flip burgers and grill another 3-5 minutes, or until the meat reaches an internal temperature of 160 degrees on an instant-read thermometer. Remove from the grill and let rest tented with foil for 3-5 minutes. While the patties rest, pace the buns, cut side down on the grill and toast lightly, for about 2-3 minutes. To assemble the burgers, place the lettuce on top of bun bottoms. Top each leaf with a patty and top each patty with an equal portion of the relish. Top with the bun top and serve.
Makes 6 burgers