Author Notes
Savory, spicy guacamole, smoky, sweet mole sauce. Tangy, salty cheese and crispy bacon. A new American take on Mexican classics. —PatrickM
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Ingredients
- Guacamole
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2
Avocados, diced
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3-4
Cloves garlic, finely diced
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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
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1 tablespoon
Lime juice
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1
Jalepeno pepper, ribs and seeds removed, finely diced
-
1/2 cup
Cilantro, finely diced
-
1/4 teaspoon
Chili powder
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1/4 teaspoon
Cumin
-
2 pinches
Salt
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2 pinches
Freshly cracked black pepper
- Mole
-
1 tablespoon
Vegetable oil
-
1/2
Medium white onion, chopped
-
3
Cloves garlic, diced
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2 cups
Diced tomatoes
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3/4 cup
Chicken or veal stock
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2
Chipotle peppers, diced
-
1 teaspoon
Adobo sauce from chipotle peppers
-
1 tablespoon
Chili powder
-
1/2 teaspoon
Cumin
-
1/4 teaspoon
Cinammon
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2 ounces
Mexican or bittersweet chocolate
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1 tablespoon
Creamy peanut butter
Directions
- Guacamole
-
Mash avocados in bowl.
-
Add remaining ingredients and mix until evenly combined.
-
Cover with plastic and set aside until burgers are ready. Resist temptation to open bag of chips and eat all the guacamole.
- Mole
-
Add oil to pan on medium high and allow to get hot.
-
Add in onions and saute for 5-6 minutes until translucent
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Add in garlic and dry spices and cook for one more minute.
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Add remaining ingredients and bring to boil. Then simmer on low for 30 minutes until sauce is thickened and rich in color.
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Blend mixture in blender and then strain.
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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.
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