Mole is the most elaborate of the Mexican sauces. Made by grinding and simmering cooked chiles, toasted spices, ground nuts, chopped fruit, and broth, even a simple mole can take more than a day to prepare. As a time-saver, several Hispanic food manufacturers market prepared mole paste, which includes all of the flavorful ingredients you would add to a mole, precooked and ready to go. In this burger, we use mole paste like ketchup or mustard, to add instant flavor and complexity.

Prep: 5 minutes
Grill: 8 to 10 minutes

– Long-handled spatula

– The spicy character of these burgers goes well with fresh tomatoes, caramelized onions, assertive greens like spinach or arugula, or a few slices of crisp cucumber.
– If you want to add cheese, make it something you’d add to a chili, like aged Cheddar, Monterey Jack, or smoked Gouda.

Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
Wood: 12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

2 pounds ground beef chuck, 85% lean
1 roasted red bell pepper, stemmed, seeded, and finely chopped
(about ½ cup)
2 tablespoons jarred mole paste
¼ teaspoon ground chipotle chile
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Oil for coating grill grate
6 kaiser rolls, split

1. Heat the grill as directed.
2. Using your hands, mix the beef, bell pepper, mole paste, chipotle, salt, and pepper in a bowl until well blended; do not overmix. Using a light touch, form into 6 patties no more than 1 inch thick. Refrigerate the burgers until the grill is ready.
3. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 7 minutes, flipping after about 4 minutes, for medium-done (150°F, slightly pink). Add a minute per side for well-done (160°F).
4. To toast the rolls, put them cut-sides down directly over the fire for the last minute of cooking.
5. If serving the burgers directly from the grill, serve on the rolls. If the burgers will sit, even for a few minutes, keep the rolls and burgers separate until just before eating.


This entry was posted on Monday, August 22nd, 2011 at 7:27 am and is filed under Burgers And Other Quick Meals BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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