The Luchador’s Burger
2 tablespoons pureed chipotle in adobo sauce
1/4 cup Recaito (a Goya product – see ingredient note)
2 1/2 pounds ground chuck
1 tablespoons brown mole paste (see ingredient note)
1/4 cup Sutter Home Pinot Noir
1/2 cup mayonnaise
1 large ripe mango
Oil for the grill
3/4 pound Mexican Chihuahua cheese (or mild cheddar cheese), sliced
6 large sesame buns
6 leaves of green leaf lettuce
3/4 cups Nopalitos (pickled cactus leaves, see ingredient note)
Prepare a grill for direct cooking using medium high heat.
In a small bowl, mix the chipotle with the Recaito. Place the meat in a large mixing bowl and mix in the chipotle/Recaito mix. Shape the meat into 6 evenly sized patties. Cover with foil until ready to grill.
Rehydrate the mole paste with 1/4 cup red wine in a medium bowl using a fork. When there are no more lumps, stir in the mayonnaise to make a brown sauce
Pit and peel the mango and cut in half. Slice each pitted half into 3 even slices. Oil the hot side of the grill and place the mango slices carefully on the grate. Grill 3 to 4 minutes per side to caramelize. Remove from the grill and let rest for a few minutes before dicing them.
Oil the grill rack with more oil. Place the patties over direct heat, cover and cook for 4 to 5 minutes per side for medium or until done to preference. Place the cheese slices on the patties during the final 2 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers: Spread some mole mayo sauce on both the top and bottom buns. Top the bottom bun with a leaf of lettuce and top the lettuce with two tablespoons Nopalitos pickles. Then add the cooked patty and top the patty with a couple tablespoons of diced mango. Top with the top bun and serve. Repeat for the remaining 5 burgers. Makes 6 burgers