Holy Mole! Burger, served with House Made Rosemary & Garlic Fries

Holy Mole! Burger with Rosemary & Garlic Fries
Holy Mole! Burger with Rosemary & Garlic Fries

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.

Ingredients

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

Mole Sauce

  • 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

Directions

Burger

  1. 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.
  2. 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.
  3. 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.
  4. Pre-heat a grill surface to medium heat (About 400 degrees).
  5. 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.
  6. Place each patty on your grilling surface and cook approximately 3-4 minutes per side for a medium burger.
  7. Remove the patties from the grill and keep warm till ready to be served.

Mole Sauce

  1. In a pot of boiling water rehydrate two New Mexican dried chiles till soft.  Reserve the chiles and approx. 2 tbsp of the water.
  2. 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.
  3. To the onions, add the garlic and cook for another minute.
  4. 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.
  5. Transfer the mixture to a food processor or blender, add in the chicken stock, and puree until smooth.
  6. Add the currants and puree again to smooth.
  7. Retain some sauce for the burgers, bottle and place in the refrigerator or freezer the remainder of the sauce.

Rosemary & Garlic Fries

  1. 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.
  2. Place the sheet tray into an oven set at 450 Degrees, cook for 16 minutes.
  3. Remove the sheet tray from the oven, sprinkle with the chopped rosemary and minced garlic.  Return to the oven for another 4 minutes.
  4. Remove from the oven and keep warm till your ready to serve.

Plating

  • 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.

2 thoughts on “Holy Mole! Burger, served with House Made Rosemary & Garlic Fries

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