Mole Burger
Nor Cal Mole Hot Sauce is blended with ground meat (beef | Lamb | Turkey | Chicken) to make a rich, complex and spicy hamburger patty, that is served onto a bun, making a delicious Mexican Mole Burger feast!
Servings Prep Time
4guests 10minute
Cook Time
8minute
Servings Prep Time
4guests 10minute
Cook Time
8minute
Ingredients
Caramelized Red Onion Ring Ingredients:
Mole Burger Ingredients:
Burger Accouterments:
Instructions
Caramelized Red Onion Ring Directions:
  1. In a cast iron skillet or a sauté pan, add the oil, tilting to evenly coat the bottom of the pan. Lightly dust the surface of the oil with salt. With the pan on medium low heat, add the red onion rings, pressing them down into the oil. Cook the onions for 10 minutes without turning to caramelize. Then flip them and cook another 5–8 minutes, until fully caramelized. Remove the onions to a plate and keep warm.
Mole Burger Directions:
  1. Divide the lamb meat into four 1/3 pound portions. Flatten the meat on a cutting board, , adding 1 tablespoon of Nor Cal Mole Hot Sauce.
  2. Seasoning each burger patty with salt and pepper. Fold the meat onto itself and massage in the seasonings. Now form a single 4-1/2 inch diameter patty from the ball. Set aside and make the remaining patties. Lightly season both sides of each patty with salt.
  3. Increase the temperature of the skillet to medium high and heat the pan for 4 minutes. Add the patties to the skillet, leaving enough room between them to cook evenly. Press the patties into the pan to get full contact, creating a caramelized crust. Cook for 3 – 4 minutes per side for a medium rare burger 135°F – 140°F | 57°C – 60°C. If using ground turkey | chicken, cook the hamburger to an internal temperature of 165°F | 74°C.
  4. Top each patty with cheese (optional) after flipping the patty. Alternatively, these patties can be grilled on either a preheated wood or gas BBQ.
  5. While the patties are cooking, toast the buns, if desired, then spread Oaxacan Secret Sauce on the top and bottom of each half. On the bottom bun, add the greens (baby spinach | lettuce | arugula). On the top bun, add a caramelized red onion ring. Place the cooked patty onto the lettuce and top with the onion bun. Serve!
  6. As with any burger, topping variations abound. Sauté crimini mushrooms in olive oil and fresh garlic until brown, add cooked bacon and guacamole, or top with a slice of Oaxacan, Colby, cheddar, or pepper jack cheese.
Recipe Notes

Beer Pairing:

As this hamburger has lots of rich meaty flavors, a roasty stout, such as Anderson Valley Brewing Co. Barney Flats Oatmeal Stout would compiment all the flavors and textures well.  For a contrast beer pairing, try a citrusy Bear Republic Brewing Co. Racer 5 IPA or other citrus forward IPA.

Mole Burger

 

Executive Chef: Sean Z. Paxton

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