MEXICAN CEMITA BURGER

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Mexican Cemita Burger image

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

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.

Yigermal Demissie
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I've made this recipe several times and it's always a hit! The cemita burgers are always juicy and flavorful.


Nabya Oli
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The cemita burgers were really good! I loved the combination of flavors.


Arshad ali
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This recipe was a bit too spicy for my taste. I would recommend using less chipotle mayo.


sav aliana
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I'm not a big fan of cemita burgers, but I thought this recipe was pretty good.


SR Dipto
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The cemita burgers were delicious! I would definitely recommend this recipe.


Shahid bhutta
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This recipe is a great starting point for making cemita burgers. I made a few changes to suit my taste, and they turned out great!


Honor Smitty
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I followed the recipe exactly, but my cemita burgers didn't turn out as pictured. They were still tasty, though.


Dipro Das
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The cemita burgers were a bit dry, but the flavors were still good.


Jm Amdadul Nur
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This recipe was easy to follow and the cemita burgers turned out great! I especially liked the pickled onions.


caroline gathuka
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I've tried many cemita burger recipes, but this one is by far the best. The chipotle mayo is especially delicious.


Tahamina Akter
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This cemita burger recipe was a hit at my last party! The combination of flavors was incredible, and the sesame bun was the perfect touch. I'll definitely be making this again soon.