Oaxacan Burger

Step 1

To make the mole, put the almonds in a medium saucepan over medium heat and toast, stirring occasionally, until lightly golden brown, about 5 minutes. Remove the almonds to a plate.

Step 2

Increase the heat under the pan to high, add the oil, and heat until it begins to shimmer. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the ancho and New Mexico chile powders and cook for 1 minute. Add the tomato puree and almonds, bring to a boil, and cook, stirring occasionally, for 5 minutes. Add the tortilla chips and cook until the sauce is reduced by half, about 10 minutes.

Step 3

Carefully transfer the mixture to a blender and blend until smooth. Return the mixture to the pan over high heat, add the chocolate, honey, and maple syrup, and cook until reduced to a sauce consistency, about 5 minutes. Season with salt and pepper and keep warm.

Step 4

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the canola oil (see page 16).

Step 5

Place the burgers on the bun bottoms and top each with some of the mole sauce, some queso fresco, 2 avocado wedges, and pickled onions, if using. Cover with the bun tops and serve immediately.