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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This recipe was one of 5 winners in the 2011 LA Times Burger contest. Cemita is the name of a sandwich popular in Puebla, Mexico. The name also refers to the bun which is an egg-rich bread topped with sesame seeds that is sort of a cross between challah and brioche. The papalo leaves are normally found in most Latin markets, but you can use a combination of cilantro leaves and watercress to mimic their flavor. The recipe was submitted by Harold Cohen of Hollywood, Florida. Ingredients:
2 chipotle chiles in adobo, diced |
1 tablespoon adobo sauce (from can) |
1 garlic clove, grated |
1/4 cup mexican crema (can substitute creme fraiche or sour cream) |
1/4 cup mayonnaise |
1/2 cup lightly mashed avocado, preferably hass (about 3/4 of an avocado) |
1 tablespoon lime juice |
kosher salt |
3/4 lb ground chuck |
1 chipotle chile in adobo, minced |
1 tablespoon adobo sauce (from can) |
1/2 teaspoon kosher salt (to taste) |
1/8 teaspoon fresh ground black pepper |
canola oil, for pan frying |
3 ounces mozzarella cheese, separated into thin strings (can substitute oaxacan cheese or quesillo) |
2 hamburger buns with sesame seeds, toasted |
1/4 cup fresh cilantro and 2 tablespoons watercress leaf, minced (5 papalo leaves, finely minced) |
1 cup corn tortilla chips, lightly crushed |
2 slices red onions, very thin |
Directions:
1. First prepare the chipotle crema by combining all the ingredients and mixing well (makes 2/3 cup which will keep, refrigerated, up to 1 week).
2. Next, make the avocado spread by combining all the ingredients and mixing well (makes1/2 cup spread which will keep, refrigerated, only 1 day.
3. Next prepare the burgers by combining the ground beef, chipotle peppe, adobo sauce, salt and pepper; mix well to combine, then divide into 2 patties to fit your buns.
4. Heat a large skillet over high heat and add just enough oil to form a thin film, about 2 tablespoons; add burgers and cook until browned on one side, about 3 minutes.
5. Flip and top with cheese.
6. Cover pan with aluminum foil and cook an additional 3 to 4 minutes for medium-rare, or to desired doneness.
7. To assemble the burgers, spread the chipotle crema on each cut side of buns; sprinkle minced papalo leaves (or cilantro and watercress) on cut side of bun tops.
8. On the bottom halves, sprinkle tortilla chips, then top with a burger patty, a slice of onion, and avocado spread.
9. Place tops of buns on patty and serve.
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