MEXICAN CEMITA BURGER
This recipe was one of 5 winners in the 2011 LA Times Burger contest. Cemita is the name of a sandwich popular in Puebla, Mexico. The name also refers to the bun which is an egg-rich bread topped with sesame seeds that is sort of a cross between challah and brioche. The papalo leaves are normally found in most Latin markets, but you can use a combination of cilantro leaves and watercress to mimic their flavor. The recipe was submitted by Harold Cohen of Hollywood, Florida.
Provided by threeovens
Categories Meat
Time 40m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- First prepare the chipotle crema by combining all the ingredients and mixing well (makes 2/3 cup which will keep, refrigerated, up to 1 week).
- Next, make the avocado spread by combining all the ingredients and mixing well (makes1/2 cup spread which will keep, refrigerated, only 1 day.
- Next prepare the burgers by combining the ground beef, chipotle peppe, adobo sauce, salt and pepper; mix well to combine, then divide into 2 patties to fit your buns.
- Heat a large skillet over high heat and add just enough oil to form a thin film, about 2 tablespoons; add burgers and cook until browned on one side, about 3 minutes.
- Flip and top with cheese.
- Cover pan with aluminum foil and cook an additional 3 to 4 minutes for medium-rare, or to desired doneness.
- To assemble the burgers, spread the chipotle crema on each cut side of buns; sprinkle minced papalo leaves (or cilantro and watercress) on cut side of bun tops.
- On the bottom halves, sprinkle tortilla chips, then top with a burger patty, a slice of onion, and avocado spread.
- Place tops of buns on patty and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Alba Pineda
[email protected]I didn't have any chipotle peppers, so I used chili powder instead. The cemitas were still good, but they didn't have the same smoky flavor.
Narayan Gurung
[email protected]I followed the recipe exactly and the cemitas turned out dry. I'm not sure what went wrong.
Yonas Gbremariam
[email protected]These cemitas were a little bit spicy for me, but they were still really good.
Prince Ashfaq
[email protected]I'm so glad I found this recipe. The cemitas were easy to make and they tasted amazing.
Alex Sekatuba
[email protected]This recipe is a winner! The cemitas were incredibly flavorful and the bread was perfectly soft.
GBPANIME
[email protected]I made these cemitas for my family and they were a huge hit! Everyone loved them.
Farmanali Farman
[email protected]I highly recommend this recipe. The cemitas are delicious and the chipotle peppers add a nice kick of heat.
Aaleyh Larsen
[email protected]These cemitas were amazing! The combination of flavors was perfect and the bread was so soft and fluffy.
Kgotso precious Selolo
[email protected]I've made this recipe several times now and it never disappoints. The cemitas are always a crowd-pleaser.
Joshua Evans
[email protected]This recipe was easy to follow and the cemitas were a hit at my party! Everyone loved the unique flavors.
Brian Fenimore-Klein
[email protected]I followed the recipe exactly and the cemitas turned out great! The bread was soft and fluffy, and the filling was flavorful and juicy.
Abishkrit Rai
[email protected]This Cemita Poblana recipe was absolutely delicious! The flavors of the pulled pork, avocado, and chipotle peppers came together perfectly. I will definitely be making this again.