Mexican Cemita Burger Recipes
MEXICAN CEMITA BURGER
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.
Provided by threeovens
Categories Meat
Time 40m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- 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).
- Next, make the avocado spread by combining all the ingredients and mixing well (makes1/2 cup spread which will keep, refrigerated, only 1 day.
- 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.
- 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.
- Flip and top with cheese.
- Cover pan with aluminum foil and cook an additional 3 to 4 minutes for medium-rare, or to desired doneness.
- 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.
- On the bottom halves, sprinkle tortilla chips, then top with a burger patty, a slice of onion, and avocado spread.
- Place tops of buns on patty and serve.
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MEXICAN CEMITA BURGER RECIPE - LOS ANGELES TIMES
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Servings 2Estimated Reading Time 2 minsCategory GRILL, SANDWICHES, MEATTotal Time 1 hr
- In a small mixing bowl, combine the chipotle, garlic, Mexican crema and mayonnaise. Mix until well combined. This makes about two-thirds cup chipotle crema, which will keep, covered and refrigerated, for up to 1 week.
- In a small mixing bowl, combine avocado and lime juice. Season with one-eighth teaspoon salt, or to taste. This makes a scant one-half cup avocado spread, which will keep, tightly covered and refrigerated, up to 1 day.
- In a large bowl, combine the beef, chipotle pepper, adobo sauce, salt and pepper. Mix well to combine, but do not overmix. Divide the mixture in half and form the portions into patties to fit the buns.
- Heat a large skillet over high heat. Add enough oil to form a thin film on the bottom of the pan, about 2 tablespoons, then add the burgers to the skillet.
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