Oaxacan Burger

Name: Oaxacan Burger
Yield: serves 4
Ingredients: 1/4 cup slivered almonds; 2 tablespoons canola oil; 1 small Spanish onion, coarsely chopped; 2 cloves garlic, coarsely chopped; 2 tablespoons ancho chile powder; 1 tablespoon New Mexico chile powder; One 28-ounce can plum tomatoes and their juices, pureed; 1/4 cup crushed white or yellow corn tortilla chips; 1 ounce semisweet or bittersweet chocolate, finely chopped; 1 tablespoon honey; 1 tablespoon pure maple syrup; Kosher salt and freshly ground black pepper; 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean); Kosher salt and freshly ground black pepper; 1 1/2 tablespoons canola oil; 4 sesame seed hamburger buns, split; toasted (see page 15), if desired; 2 ounces crumbled queso fresco (about 1/2 cup); 1 ripe Hass avocado, halved, pitted, peeled, and cut into 8 wedges; Pickled Red Onions (page 116; optional)

December 9, 2011

Oaxaca is a state in southern Mexico with a diverse and celebrated regional cuisine. One of Oaxaca’s best-known specialties is mole, a classic Mexican sauce that combines onions, tomatoes, chiles, fried corn tortillas, and often chocolate, which adds a rich, not sweet, deep note to the sauce. Traditionally, mole is time-consuming to make and involves many separate cooking techniques. This version is just as tasty as the original but is quick and easy to prepare. Tangy crumbled queso fresco, creamy slices of avocado, and pickled red onions provide the authentically Mexican finishing touches.

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