Avocado Burgers with Chile and Queso Fresco
This terrific burger is sprinkled with a spice mix halfway through grilling; if you mix it in before cooking, the meat will get tough. Garnishes of crema and avocado add rich creaminess.
Ingreadient :
- 6 ounces ground fatty brisket (see Note)
- 6 ounces ground short rib
- 6 ounces ground bottom round
- 6 ounces ground chuck
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ancho chile powder
- 3/4 teaspoon ground cumin
- 3/4 teaspoon sweet smoked paprika
- 3/4 teaspoon ground oregano
- 3/4 teaspoon chipotle chile powder
- Kosher salt
- 8 ounces queso fresco, crumbled
- 4 hamburger buns, split and toasted
- 3 tablespoons Mexican crema or sour cream
- 1 large avocado—peeled, pitted and thinly sliced
- Thinly sliced red onion and cilantro leaves, for serving
Direction :
- 6 ounces ground fatty brisket (see Note)
- 6 ounces ground short rib
- 6 ounces ground bottom round
- 6 ounces ground chuck
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ancho chile powder
- 3/4 teaspoon ground cumin
- 3/4 teaspoon sweet smoked paprika
- 3/4 teaspoon ground oregano
- 3/4 teaspoon chipotle chile powder
- Kosher salt
- 8 ounces queso fresco, crumbled
- 4 hamburger buns, split and toasted
- 3 tablespoons Mexican crema or sour cream
- 1 large avocado—peeled, pitted and thinly sliced
- Thinly sliced red onion and cilantro leaves, for serving
