Mexican cemita burger

Time 1 hour
Yields Serves 2
Mexican cemita burger
(Kirk McKoy / Los Angeles Times)

Chipotle crema


In a small mixing bowl, combine the chipotle, 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


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


In a large bowl, combine the beef, chipotle pepper, adobo sauce, salt and pepper. Mix well to combine, but do not overmix. Divide the mixture in half and form the portions into patties to fit the buns.


Heat a large skillet over high heat. Add enough oil to form a thin film on the bottom of the pan, about 2 tablespoons, then add the burgers to the skillet.


Cook the burgers until set and browned on one side, about 3 minutes, then flip. Top the burgers with the cheese, then cover the pan with aluminum foil. Cook an additional 3 to 4 minutes for medium-rare burgers, or until the burgers have reached desired doneness.


Assemble the burgers: Spread the chipotle crema evenly on each cut side of the toasted buns. Sprinkle the minced papalo leaves over the crema on the cut sides of the bun tops. On the bottom halves of each bun, sprinkle the crushed tortilla chips then top with a cheese-topped patty, a slice of onion and equal amounts of the avocado spread. Top the burgers with the bun tops and serve immediately.

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.

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