The OLE burger
1 1/2 pounds of ground chuck
1/2 pound ground pork
3 Tbsp. fresh cilantro, finely chopped
2 cloves of fresh garlic, minced
2 tsp. cumin
1 Tbsp. dried oregano
2 Tbsp. Worcestershire Sauce
1 small corn muffin, crumbled
2 tsp. kosher salt
fresh gound pepper, to taste
3 Haas avocados, medium dice
1/4 red onion, finely diced
2 Tbsp. fresh cilantro, finely chopped
1 large tomato, medium dice
1 tsp. Worcestershire Sauce
1 tsp. Tabasco Sauce
3 Chipotle peppers in Adobe sauce, very finely diced
3 Tbsp. sour cream
1 tsp. fresh lime juice
salt, to taste
6 Mexican Bolillo rolls or any crusty white roll
vegetable oil for grill
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
In a large bowl, GENTLY but thoroughly combine the ground chuck, ground pork, cilantro, garlic, cumin, oregano, Worcestershire Sauce, corn muffin, and salt. Season with pepper to taste. Form the mixture into 6 patties. Set aside to rest.
In a medium bowl, GENTLY combine avocados, red onion, cilantro, tomato, Worcestershire Sauce, Tabasco Sauce, Chipotle peppers, sour cream and lime juice. Season with salt. * Can increase heat by increasing Tabasco Sauce.
When the grill is ready, brush the grill racks with vegetable oil. Place the patties on the grill, cover and cook, turning once, until the patties are done to preference. For medium, this will be approximately 5-7 minutes per side.During the last few minutes of grilling, place the rolls on the outer edge of the grill to lightly toast.
To assemble the sandwich, place a patty on the bottom half of the roll. Top the patty with a generous amount of guacamole and place the top half of the roll. ENJOY!