Best Mexican Cemita Burger Recipes

Mexican Cemita Burger image

Provided by Food Network

Time 30m

Yield 4 burgers

Number Of Ingredients 16

2 large chipotle peppers in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
1 clove garlic, finely minced
1/2 cup Mexican crema (can substitute creme fraiche)
1/2 cup mayonnaise
1 1/2 cups lightly mashed Hass avocado
2 tablespoons lime juice
Kosher salt
1 1/2 pounds ground chuck
2 1/2 tablespoons adobo sauce from canned chipotle peppers
1 3/4 teaspoons kosher salt
1/8 teaspoon freshly ground black pepper
6 ounces Oaxacan cheese, separated into thin strings (can substitute mozzarella)
4 sesame seed buns, split
Corn tortilla chips
4 very thin slices red onion
5 papalo leaves, finely minced (can substitute 1/4 cup cilantro sprigs, plus 2 tablespoons watercress leaves)

Steps:

In a small mixing bowl combine the chipotle, adobo sauce, garlic, Mexican crema, and mayonnaise. Mix until well combined and set aside.
Avocado Spread:
In a small mixing bowl combine the avocado and lime juice. Season, to taste, with salt and set aside.
Combine the beef, adobo sauce, salt, and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 4 equal portions and form into patties to fit the size of the buns.
Heat a large skillet over high heat. When oil is hot, add burgers. Cook for 3 minutes, then flip burgers. Top the burgers with Oaxacan cheese and cover with aluminum foil. Cook until the burgers are cooked medium-rare, about 3 to 4 minutes. Toast the buns.
To assemble the burgers, spread some Chipotle Crema on the cut sides of the buns. On each bun bottom, add some corn tortilla chips, a cheese-topped patty, onion, equal amounts of Avocado Spread, and papalo. Cover with the bun tops and serve.

Mexican Cemita Burger image

Provided by threeovens

Categories Meat

Time 40m

Yield 2 serving(s)

Number Of Ingredients 19

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

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.