Guac & Mole Bacon Burger

June 24, 2014
Photo by Food52
Author Notes

Savory, spicy guacamole, smoky, sweet mole sauce. Tangy, salty cheese and crispy bacon. A new American take on Mexican classics. —PatrickM

  • Makes 6 bugers
  • Guacamole
  • 2 Avocados, diced
  • 3-4 Cloves garlic, finely diced
  • 1 Small tomato, diced to 1/4 inch pieces (on the vine works best)
  • 1/2 Medium white onion, diced to 1/4 inch pieces
  • 1 tablespoon Lime juice
  • 1 Jalepeno pepper, ribs and seeds removed, finely diced
  • 1/2 cup Cilantro, finely diced
  • 1/4 teaspoon Chili powder
  • 1/4 teaspoon Cumin
  • 2 pinches Salt
  • 2 pinches Freshly cracked black pepper
  • Mole
  • 1 tablespoon Vegetable oil
  • 1/2 Medium white onion, chopped
  • 3 Cloves garlic, diced
  • 2 cups Diced tomatoes
  • 3/4 cup Chicken or veal stock
  • 2 Chipotle peppers, diced
  • 1 teaspoon Adobo sauce from chipotle peppers
  • 1 tablespoon Chili powder
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Cinammon
  • 2 ounces Mexican or bittersweet chocolate
  • 1 tablespoon Creamy peanut butter
In This Recipe
  1. Guacamole
  2. Mash avocados in bowl.
  3. Add remaining ingredients and mix until evenly combined.
  4. Cover with plastic and set aside until burgers are ready. Resist temptation to open bag of chips and eat all the guacamole.
  1. Mole
  2. Add oil to pan on medium high and allow to get hot.
  3. Add in onions and saute for 5-6 minutes until translucent
  4. Add in garlic and dry spices and cook for one more minute.
  5. Add remaining ingredients and bring to boil. Then simmer on low for 30 minutes until sauce is thickened and rich in color.
  6. Blend mixture in blender and then strain.
  7. Top cooked burger with mole sauce and guacamole. Finish with crisp bacon, and queso fresco or goat cheese. Add thinly sliced red peppers or pickled jalepenos for some extra zing.
Contest Entries

See Reviews

See what other Food52ers are saying.