Turkey and Chorizo Burger with Coffee Chocolate Mole Sauce

“I absolutely love this burger because it’s as fantastic for a backyard barbecue as a weekday dinner,” says Chef Mariko Amekodommo, the blogger and pink-haired known for her Culinary Adventures with Mariko.

“Served with avocado and shredded cabbage, it’s a fresh, healthy and complete meal the whole family will enjoy. What I especially love about this burger is the mole; it is rich and sweet in flavor - and goes perfect with the spicy chorizo.”

Tip: This mole will last seven days in the refrigerator, and is the perfect accompaniment for sweet potato fries.


Ingredients
Burger
6
bolio rolls
1
pound
ground turkey
1
pound
chorizo sausage, ground or in casings
1
onion, chopped
1
egg
1/4
cotija cheese, crumbled
2
cloves
garlic, crushed
1/2
teaspoon
chili powder
1/2
teaspoon
cumin
1/4
cup
water (for moisture)
*
salt and pepper to taste
Mole Sauce
1
cup
drained stewed tomatoes (from a 14-ounce can)
3/4
cup
strong brewed coffee
1/4
cup
chopped onion
2
cloves
garlic, chopped
1
tablespoon
chopped canned chipotle chiles in adobo
2
tablespoons
vegetable oil
1
teaspoon
finely chopped bittersweet chocolate (not unsweetened)
Directions
Mix the ground turkey and sausage together in bowl.
Add the onion, egg, garlic, cotija, chili powder, cumin, salt and pepper and water. Mix well.
Form mixture into six patties and place in a hot non-stick pan or grill, five to eight minutes or until done.
For coffee chocolate mole, purée tomatoes, coffee, onion, garlic, chipotle, and one tablespoon of oil in a blender until smooth.
Simmer purée in a 10-inch heavy skillet, stirring occasionally for about 10 minutes, or until thickened.
Stir in chocolate and season with salt.
Remove from heat.
Serve burger on toasted bolio roll with shredded cabbage, sliced avocado and chocolate coffee mole sauce. Serve.

The base number of servings for this recipe is 6
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