Oaxacan Burger (bobby Flay)

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup slivered almonds
• 2 tablespoons canola oil
• 1 small spanish onion, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 2 tablespoons dried ancho chile powder
• 1 tablespoon new mexico chile powder
• 1 (28 ounce) can plum tomatoes, undrained, pureed
• 1/4 cup corn tortilla chips, crushed
• 1 ounce bittersweet chocolate, finely chopped
• 1 tablespoon honey
• 1 tablespoon pure maple syrup
• salt
• pepper
• 1 1/2 lbs ground chuck (or turkey)
• salt
• pepper
• 1 1/2 tablespoons canola oil
• 4 hamburger buns with sesame seeds, toasted if desired
• 2 ounces queso fresco, crumbled (about 1/2 cup)
• 1 hass avocado, peeled, pitted and cut into 8 wedges
• pickled onion (optional)

Recipe

• 1 place almonds in a dry saucepan over medium heat.
• 2 toast, stirring occasionally, until light golden brown, about 5 minutes.
• 3 remove and set aside.
• 4 increase heat to high.
• 5 add oil and heat until it begins to shimmer.
• 6 add onion and cook until soft, about 4 minutes.
• 7 add garlic and cook 30 seconds.
• 8 stir in ancho and new mexico powders and cook for 1 minute.
• 9 add almonds and tomatoes and bring to a boil.
• 10 cook, stirring occasionally, for 5 minutes.
• 11 add tortilla chips and cook for about 10 minutes, or until reduced by half.
• 12 carefully transfer to a blender or food processor and blend until smooth.
• 13 return to pan over high heat.
• 14 add chocolate, honey and maple syrup.
• 15 cook until reduced to a sauce consistency, about 5 minutes.
• 16 season and keep warm.
• 17 divide meat into 4 equal portions.
• 18 shape each into a patty and make a depression in the center.
• 19 season both sides with salt and pepper.
• 20 heat oil over high heat until it begins to shimmer.
• 21 cook burgers to desired doneness, about 4 minutes per side for medium-rare.
• 22 top with sauce, queso fresco, avocado wedges and pickled onions, if using.