Oaxacan Burger (Bobby Flay)

The aroma of toasted almonds and chile powders still takes me back to my first trip to Oaxaca. The vibrant colors of the markets, the warmth of the people, and most vividly, the complex, layered flavors of the mole negro, completely captivated me. While this burger offers a streamlined version of that iconic sauce, it manages to capture some of the magic. Each bite is a reminder of those sun-drenched days, a perfect marriage of classic American comfort food and the intoxicating tastes of southern Mexico.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4
• Dietary Type: Not specified in the original recipe, but can be adapted to be gluten-free (using gluten-free buns) and dairy-free (using vegan queso fresco).

Ingredients

For the Mole:

• ¼ cup slivered almonds
• 2 tablespoons canola oil
• 1 small Spanish onion, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 2 tablespoons dried ancho chile powder
• 1 tablespoon New Mexico chile powder
• 1 (28 ounce) can plum tomatoes, undrained, pureed
• ¼ cup corn tortilla chips, crushed
• 1 ounce bittersweet chocolate, finely chopped
• 1 tablespoon honey
• 1 tablespoon pure maple syrup
• Salt, to taste
• Pepper, to taste

For the Burgers:

• 1 ½ lbs ground chuck (or turkey)
• Salt, to taste
• Pepper, to taste
• 1 ½ tablespoons canola oil
• 4 hamburger buns with sesame seeds, toasted if desired
• 2 ounces queso fresco, crumbled (about ½ cup)
• 1 Hass avocado, peeled, pitted, and cut into 8 wedges
• Pickled onion (optional)

Equipment Needed

• Dry saucepan
• Large skillet or griddle
• Blender or food processor
• Small saucepan

Instructions

1. Toast the almonds: Place the slivered almonds in a dry saucepan over medium heat. Toast, stirring occasionally, until light golden brown, about 5 minutes. Watch carefully to prevent burning! Remove from heat and set aside.
2. Sauté the aromatics: Increase the heat to high. Add 2 tablespoons of canola oil to the saucepan and heat until it begins to shimmer. Add the coarsely chopped Spanish onion and cook until softened, about 4 minutes. Add the coarsely chopped garlic cloves and cook for 30 seconds, until fragrant. Be careful not to burn the garlic.
3. Bloom the spices: Stir in the ancho chile powder and New Mexico chile powder and cook for 1 minute, stirring constantly to prevent burning. This step helps to release the flavors of the spices.
4. Combine the ingredients: Add the toasted almonds and the pureed, undrained can of plum tomatoes to the saucepan. Bring the mixture to a boil.
5. Simmer and reduce: Cook, stirring occasionally, for 5 minutes. Add the crushed corn tortilla chips and cook for about 10 minutes, or until the sauce has reduced by half. The tortilla chips will help to thicken the sauce.
6. Blend the sauce: Carefully transfer the mixture to a blender or food processor. Blend until smooth. Be cautious when blending hot liquids; vent the lid slightly to prevent pressure buildup.
7. Finish the mole: Return the blended sauce to the pan over high heat. Add the finely chopped bittersweet chocolate, honey, and pure maple syrup. Cook until the sauce has reduced to a sauce consistency, about 5 minutes, stirring frequently. The chocolate adds richness and depth, while the honey and maple syrup provide a touch of sweetness.
8. Season the mole: Season the mole sauce with salt and pepper to taste. Keep the mole sauce warm until ready to use.
9. Prepare the burger patties: Divide the ground chuck (or ground turkey) into 4 equal portions. Shape each portion into a patty, making a slight depression in the center. This depression helps to prevent the burger from bulging in the middle during cooking.
10. Season the patties: Season both sides of each burger patty generously with salt and pepper.
11. Cook the burgers: Heat 1 ½ tablespoons of canola oil in a large skillet or on a griddle over high heat until it begins to shimmer.
12. Sear and cook: Cook the burgers to your desired level of doneness, about 4 minutes per side for medium-rare. Use a meat thermometer to ensure accuracy: 130-135°F for medium-rare, 140-145°F for medium, 150-155°F for medium-well, and 160°F+ for well-done.
13. Assemble the burgers: Place each cooked burger on a toasted sesame seed hamburger bun.
14. Add the toppings: Top each burger with the prepared mole sauce, crumbled queso fresco, and avocado wedges. If desired, add pickled onions for extra tang.
15. Serve immediately: Serve the Oaxacan burgers immediately and enjoy!

Expert Tips & Tricks

• Mole Variation: For a richer, more complex mole, consider adding a pinch of ground cinnamon or cloves. A small amount of peanut butter can also add a nutty depth.
• Meat Quality: Use high-quality ground chuck with a good fat content (around 80/20) for the juiciest burgers.
• Burger Size: For perfectly sized patties, use a kitchen scale to ensure each portion is equal. This helps them cook evenly.
• Mole Consistency: If the mole is too thick, add a tablespoon or two of water to thin it out to your desired consistency.
• Grilling Option: For a smoky flavor, grill the burgers over medium-high heat instead of cooking them in a skillet.
• Advance Preparation: The mole sauce can be made 1-2 days in advance and stored in the refrigerator. Reheat gently before serving.

Serving & Storage Suggestions

Serve these Oaxacan burgers hot off the grill or skillet, immediately after assembling. The combination of the warm patty, rich mole, cool avocado, and salty cheese is best experienced fresh. For a complete meal, consider serving alongside a side of crispy sweet potato fries or a refreshing corn salad.

Leftover burger patties can be stored in an airtight container in the refrigerator for up to 3 days. The mole sauce can also be stored separately in an airtight container in the refrigerator for up to 4 days. Reheat the patties and mole sauce separately before assembling the burgers. Assembled burgers are best enjoyed immediately and are not recommended for storage, as the buns may become soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	811 kcal	N/A
Calories from Fat	480 g	59%
Total Fat	53.4 g	82%
Saturated Fat	14.2 g	70%
Cholesterol	117.4 mg	39%
Sodium	422.7 mg	17%
Total Carbohydrate	47.3 g	15%
Dietary Fiber	8.9 g	35%
Sugars	16.9 g	67%
Protein	38.7 g	77%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Turkey Burger: Substitute ground turkey for ground chuck for a leaner option.
• Vegetarian: Use a plant-based burger patty instead of meat.
• Gluten-Free: Serve the burger on gluten-free buns or lettuce wraps. Ensure the tortilla chips used in the mole are also gluten-free.
• Dairy-Free: Substitute the queso fresco with a vegan alternative or omit it entirely.
• Spicier Mole: Add a pinch of cayenne pepper or a small, seeded jalapeño to the mole sauce for extra heat.
• Mole with Semisweet Chocolate: Although the original recipe calls for bittersweet chocolate, semisweet chocolate could be used, but you might want to reduce the amount of honey and maple syrup.
• Alternative Cheese: If you can’t find queso fresco, Monterey Jack or Oaxaca cheese make good substitutes.

FAQs (Frequently Asked Questions)

Q: Can I make the mole sauce ahead of time?
A: Absolutely! The mole sauce can be made up to 2 days in advance and stored in the refrigerator. Just reheat it gently before using.

Q: What’s the best way to prevent my burgers from shrinking while cooking?
A: Avoid overworking the ground meat when forming the patties and make a small indentation in the center of each patty before cooking. This will help them maintain their shape.

Q: Can I freeze the leftover mole sauce?
A: Yes, you can freeze the mole sauce in an airtight container for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Q: Is there a substitute for the New Mexico chile powder?
A: If you can’t find New Mexico chile powder, you can substitute it with another mild chile powder, such as California chile powder.

Q: How do I prevent my avocado slices from browning?
A: Brush the avocado slices with a little lemon or lime juice to prevent them from browning. You can also add them just before serving.

Final Thoughts

This Oaxacan Burger is more than just a meal; it’s an experience. The vibrant flavors and textures, inspired by the rich culinary heritage of Oaxaca, will transport your taste buds south of the border. I urge you to gather your ingredients, embrace the process, and create this masterpiece in your own kitchen. Don’t be afraid to experiment with the variations and make it your own. And please, share your creations and feedback – I’d love to hear about your culinary adventures! Consider pairing this burger with a cold Mexican beer or a refreshing margarita for the ultimate fiesta.