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Chipotle Hamburgers On Gorditas

Ingredients

Herb butter:

  • 1 ½ to 3 tablespoons canned chipotle chili peppers, depending on desired piquancy, minced
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter

Gorditas (corn cakes):

  • 1 cup masa harina, plus more for rolling
  • 1 tablespoon corn oil, plus more for frying
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Salad:

  • ½ cup tomatillo, peeled and chopped
  • ½ cup tomato, peeled, seeded and chopped
  • 2 tablespoons red onions, chopped
  • 1 teaspoon peanut oil
  • ½ teaspoon salt
  • 2 avocados, pitted and peeled and thinly sliced, for garnish

Hamburgers:

  • 2 ⅔ pounds ground sirloin
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      533 calories; 37 grams fat; 13 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 32 grams protein; 133 milligrams cholesterol; 469 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 hamburgers

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. For the salad, combine the tomatillo, tomato, onion, oil, and teaspoon of salt in a nonreactive bowl.
  5. For the hamburgers, remove the butter from the plastic wrap and cut into 8 cylinders. Divide the meat into 8 equal balls.
  6. 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.
  7. 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.

1 hour 45 minutes

Dining and Cooking