Battle of the burgers

  (Kirk McKoy / Los Angeles Times)

June 30, 2011
 

"Cemitas, a popular treat from Puebla, are my favorite sandwich and this burger takes them to a whole new level. How do I know this burger is so big and bad? Well, I cooked it on national TV when the Food Network picked it as a contestant on the 'Ultimate Recipe Showdown.' That's how I know it's so bad it's good." --Harold Cohen, Hollywood, Fla.

Mexican cemita burger

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Total time: About 1 hour

Servings: 2

Note: From Harold Cohen of Hollywood, Fla. Papalo leaves are generally available at Latin markets; a combination of cilantro leaves and watercress can be substituted. Oaxacan cheese (quesillo) is available at Latin markets as well as the Latin sections of well-stocked supermarkets.

Chipotle crema

2 canned chipotle peppers (packed in adobo sauce), diced, and 1 tablespoon adobo sauce

1 clove garlic, grated

1/4 cup Mexican crema (can substitute crème fraîche)

1/4 cup mayonnaise

In a small mixing bowl, combine the chipotle, adobo sauce, garlic, Mexican crema, and mayonnaise. Mix until well combined. This makes about two-thirds cup chipotle crema, which will keep, covered and refrigerated, for up to 1 week.

Avocado spread

1/2 cup lightly mashed avocado, preferably Hass (about 3/4 of an avocado)

Scant tablespoon lime juice

Kosher salt

In a small mixing bowl, combine avocado and lime juice. Season with one-eighth teaspoon salt, or to taste. This makes a scant one-half cup avocado spread, which will keep, tightly covered and refrigerated, up to 1 day.

Patties and assembly