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Holy Mole Autumn Burger Recipe

RECIPE NAME
Holy Molé Autumn Burger

CHEF
Johnson & Wales Freshman Jerome Audain

PREPARATION TIME
15 minutes

COOKING TIME
40 minutes  

SERVINGS:  4


INGREDIENTS
MOLÉ
2 cups Tropical Food’s Mexicali Fire®
2 tbsp. grape seed oil
1 small onion, coarsely chopped
3 cloves garlic, coarsely chopped
3 cups chicken stock
1 cup canned tomatoes, pureed
2 chipotle peppers in adobo, pureed
3 tbsp. molasses
1 tbsp. honey
½ tbsp. New Mexico chili powder
¾ tsp. ground cinnamon
½ tsp. ground allspice
½ tsp. ground cloves
1 oz. dark chocolate
Pinch of kosher salt and freshly ground black pepper

SWEET POTATO CHIPS
1 gallon canola oil
2 sweet potatoes
Pinch of ground pumpkin spice

BURGER
1 pound ground chuck (93/7%)
1 pound chorizo sausage, casing removed
4 poppy seed Kaiser rolls, toasted
4 slices Muenster cheese
1 head red leaf lettuce, chiffonade  
1 tomato, thinly sliced
1 onion
2 tbsp. oil
Salt and pepper to taste


INSTRUCTIONS

MOLÉ
Heat oil in a saucepan until it begins to shimmer. Add onions and cook until soft, about 4 minutes.  Add garlic and cook about 30 seconds. Stir in chicken stock, pureed tomatoes, chipotle peppers, molasses, honey, New Mexico chili powder, cinnamon, allspice, and ground cloves. Bring molé to a simmer and cook about 5 minutes. Add Mexicali Fire® and stir occasionally for 30 minutes until mixture has reduced by half. Carefully transfer the mixture to a blender and blend until smooth. Return the mixture to the saucepan over high heat. Add dark chocolate and cook until reduced to a sauce consistency, about 10 minutes. Sprinkle with salt and pepper.

SWEET POTATO CHIPS
Pre-heat oil in deep fryer to 350 degrees. Slice sweet potatoes thinly and rinse under cold water until water runs clear. Pat dry and add to fryer; cook until golden orange. Transfer to paper towel and season with pumpkin spice to taste.

BURGER
Pre-heat grill to high heat. Combine sausage and ground chuck. Divide burgers into 4 equal portions, 8 ounces each. Make a deep impression in the center of each burger, using your thumb. Brush the burgers on both sides with oil and sprinkle with salt and pepper. Grill burgers until golden brown and slightly charred on both sides. About a minute before removing burgers from grill, top with Muenster cheese and melt. Transfer to toasted rolls and top burger with molé sauce, tomato, onion and lettuce.