Chipotle Hamburgers On Gorditas Recipes

Steps:

• To make the patties: Combine the beef, oregano, salt, garlic powder, and pepper to taste in a medium bowl and mix well. Shape into patties a little more than 1/2-inch thick, place on a plate, and refrigerate for at least 1 hour.
• To make the sauce: Stir together the sour cream, chipotles, adobo sauce, onions, cilantro, salt, and pepper to taste in a small bowl. Set aside.
• To make the burgers: Oil a grill rack and preheat the grill on high for 5 minutes. Spread the bun faces lightly with the butter. Grill the burgers over direct heat on medium-high (on a charcoal grill, set the burgers just outside the center of the grill rack), with the grill covered, for 4 minutes. Flip the burgers, top each with a slice of Cheddar, and grill, covered, 4 minutes more. Remove the burgers to a plate.
• Grill the buns, buttered-side down, over indirect heat, until golden, about 2 minutes. Set a burger on each bun bottom and top with avocado, tomato, lettuce, red onion and a dab of chipotle sauce. Top with the remaining bun halves and serve.

Steps:

• In a small bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Cook 1-2 minutes longer or until cheese is melted. Serve on buns with lettuce and tomato if desired.

Steps:

• To make the chicharrón prensado, toast the chiles in a dry skillet over medium heat, turning occasionally, for about 2 minutes; they should be richly aromatic but not burned. Put in a blender with the garlic, onion, and 2 cups water, and blend until very smooth, about 2 minutes.
• In a large pot combine the carnitas with pork skin and the salsa over low heat. Cook for about 20 minutes, stirring constantly, or until the salsa is reduced enough to thickly coat the meat. You shouldn't need to add any salt here, as the carnitas should be well seasoned.
• Place all the ingredients in a blender and purée until smooth (some people prefer a coarse purée). Serve immediately, or refrigerate for up to 4 days.
• Combine all the ingredients in a bowl, using a spoon to mash the avocados into the other ingredients. It's up to you how much to mash-I like mine pretty lumpy!
• To make the gordas, knead the masa with the lard or oil until it's fully incorporated (it's impossible to overwork masa since there's no gluten, and in fact it only improves in quality the more you work it). Separate the masa into 8 equal portions and roll into balls. Place a ball between two sheets of plastic (cut from a plastic bag) and flatten to create a ½-inch-thick tortilla shape with a tortilla press or with this cookbook. Repeat for all the balls.
• Heat a griddle or large heavy skillet over medium heat. Add as many gordas as will comfortably fit in the skillet. Cook for about 20 minutes, flipping every 3 minutes or so. They should get golden brown on the outside, with some charred specks; reduce the heat if they brown too quickly. They're done when the inside is soft and fluffy, and the outside crisp and crunchy. (Gordas are best straight from the griddle, but can be kept in a 250ºF oven until ready to serve, if necessary.)
• Slice open the gordas three-fourths of the way around, then fill each pocket with about 2 tablespoons of the chicharrón prensado, then queso, onion, cilantro, salsa, guacamole, and lime to taste.

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
• Meanwhile, open any whole chipotles and discard seeds, then mince chipotles.
• Mix chipotles (with sauce), beef, onion, and salt with your hands, then form mixture into 4 (3/4-inch-thick) patties.
• Grill burgers on lightly oiled grill rack, covered only if using gas grill, turning over once, 4 minutes total for medium-rare. Grill English muffins, cut sides down, until grill marks appear, about 30 seconds. Serve burgers in English muffins.
• Grilling Procedure
• If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
• Hot: When you can hold your hand there for 1 to 2 seconds
• Medium-hot: 3 to 4 seconds
• Low: 5 to 6 seconds
• If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place half the chopped cilantro into a large bowl and mix with ground beef, chipotle peppers in adobo sauce, mushrooms, and Worcestershire sauce. Set remaining cilantro aside. Form the beef mixture into 4 patties.
• Lightly toss remaining cilantro in a bowl with avocado, onion, tomato, jalapeno peppers, lime juice, salt, and black pepper.
• Grill burgers on the preheated grill until browned and no longer pink inside, about 5 minutes per side. Serve the burgers on onion rolls topped with avocado salsa.

Steps:

• For the herb butter, in a small bowl, mash the chilies, salt and butter with a fork until smooth. Place the butter on plastic wrap and loosely fold the wrap over it. Roll into a log and harden in the freezer for at least 30 minutes.
• To make the gorditas, combine the masa flour, 1 tablespoon of corn oil, baking powder, salt and 3/4 cup of water in a bowl. With a fork, stir until smooth and then make 8 equal-size balls.
• Spread some masa flour on a board, place a ball of dough on it and roll to a diameter of 4 inches. Repeat with the remaining balls. Brush a large skillet or griddle with corn oil. Cook the gorditas over medium-low heat 7 minutes. Brush the tops of the gorditas with oil, turn and cook another 7 minutes.
• For the salad, combine the tomatillo, tomato, onion, oil, and teaspoon of salt in a nonreactive bowl.
• For the hamburgers, remove the butter from the plastic wrap and cut into 8 cylinders. Divide the meat into 8 equal balls.
• With each ball, make an indentation with your thumb, press a butter cylinder in and close the meat over the butter. Shape each ball into a 1-inch-thick patty, and sprinkle with salt and pepper on both sides. Cook in a cast-iron skillet over medium heat, 4 to 6 minutes per side.
• Place each patty on top of a gordita and top with 4 or 5 slices of avocado and 1 to 2 tablespoons of salad. Serve.