Recent outings to a couple of local roadhouses got our head Chicken Thief thinking…Let’s add our voice to the mix! Herein, we present the Holy Mole! Burger.
- 1.5 lbs prime chuck (85% lean)
- 1 lb (approx. 4 links) Chorizo Sausage with the casings removed.
- 1 roasted/charred Pasilla pepper chopped.
- 1 medium shallot diced
- Kosher Salt
- Black Pepper
- Garlic Powder
- Shredded lettuce
- Sliced tomatoes
- Sliced red onion
- Crumbled Cacique Queso Fresco
- 1 roasted medium sweet onion
- 4 cloves of roasted garlic
- 1 cup of diced tomatoes
- 2 dried New Mexican Chiles (med-hot) rehydrated
- 2 canned Chipotle peppers in adobo with their sauce (about a tablespoon)
- 1/2 cup of dried currants
- 3 ounces of bittersweet chocolate (60% cacao)
- 2 tbsp of toasted chopped almonds
- 1 cup of low sodium chicken stock
- 2 – 3 tsp of grape-seed oil
- 1 tsp of cumin powder
- 1 tsp of cinnamon
Rosemary & Garlic Fries
- 1 lb of straight cut fries
- 3 sprigs of rosemary (fronds separated) and chopped
- 3 cloves of garlic minced
- Kosher Salt
- About 2-3 hours prior to cooking, combine the ground chuck, Chorizo sausage, then add roasted-chopped Pasilla peppers and diced shallots and mix again.
- Form into patties about 1/4 to 1/2 lb (approx.), place four patties on a plate and sprinkle with a pinch of Kosher salt, Pepper and Garlic Powder. Place plate in the fridge, covered, for 2-3 hours.
- Taken remaining meat mixture, form into similar size patties, placed two patties on a piece of parchment paper, repeat. Once done place the parchment wrapped patties into a freezer zip-lock bag and freeze until ready to use.
- Pre-heat a grill surface to medium heat (About 400 degrees).
- When ready to cook, press the center of each patty with your thumb to create a slight depression (don’t break through the meat). This will help deter contraction while the patties cook.
- Place each patty on your grilling surface and cook approximately 3-4 minutes per side for a medium burger.
- Remove the patties from the grill and keep warm till ready to be served.
- In a pot of boiling water rehydrate two New Mexican dried chiles till soft. Reserve the chiles and approx. 2 tbsp of the water.
- In a medium saute pan over medium-low heat, add the grape-seed oil and roasted chopped onion and cook for 3 to 4 minutes.
- To the onions, add the garlic and cook for another minute.
- To the onions and garlic add (while stirring occasionally) the diced tomatoes, chocolate, almonds, cinnamon, cumin, New Mexican chiles and water, and the chipotles with their liquid, and simmer for 5 minutes stirring occasionally.
- Transfer the mixture to a food processor or blender, add in the chicken stock, and puree until smooth.
- Add the currants and puree again to smooth.
- Retain some sauce for the burgers, bottle and place in the refrigerator or freezer the remainder of the sauce.
Rosemary & Garlic Fries
- Using frozen straight cut fries (recipe pending for home made fries), place on a sheet tray lightly oiled with grape-seed oil. Mix the fries around the oiled sheet, sprinkle with Kosher Salt.
- Place the sheet tray into an oven set at 450 Degrees, cook for 16 minutes.
- Remove the sheet tray from the oven, sprinkle with the chopped rosemary and minced garlic. Return to the oven for another 4 minutes.
- Remove from the oven and keep warm till your ready to serve.
- Toast kaiser rolls (plain or with seasoning) on the grill till a light golden brown.
- To the top of the bun place a handful of letter, tomato slice, red onion.
- Place burger on the other side of the bun and top with Queso Fresco.
- Drizzle the Mole sauce over the burger and Queso Fresco, closeup and enjoy!
- Serve with fries.