Chipotle Hamburgers On Gorditas

[kaci]

Chipotle Hamburgers On Gorditas


Herb butter:
1-1/2 to 3 tablespoons canned chipotle chili peppers, depending on desired piquancy, minced
1/4 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
1/2 teaspoon baking powder
1/2 teaspoon salt
Salad:
1/2 cup tomatillo, peeled and chopped
1/2 cup tomato, peeled, seeded and chopped
2 tablespoons red onions, chopped
1 teaspoon peanut oil
1/2 teaspoon salt
2 avocados, pitted and peeled and thinly sliced, for garnish

Hamburgers:
2 2/3 pounds ground sirloin


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.

YIELD 8 hamburgers