Chipotle Hamburgers On Gorditas

• 1 1/2 to 3 tablespoons canned chipotle chili peppers, depending on desired piquancy, minced
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter
• 1 cup masa harina, plus more for rolling
• 1 tablespoon corn oil, plus more for frying
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup tomatillo, peeled and chopped
• 1/2 cup tomato, peeled, seeded and chopped
• 2 tablespoons red onions, chopped
• 1 teaspoon peanut oil
• 1/2 teaspoon salt
• 2 avocados, pitted and peeled and thinly sliced, for garnish
• 2 23 pounds ground sirloin

1. For the herb butter, in a small bowl, mash the chilies, salt and butter with a fork until smooth.
2. Place the butter on plastic wrap and loosely fold the wrap over it.
3. Roll into a log and harden in the freezer for at least 30 minutes.
4. To make the gorditas, combine the masa flour, 1 tablespoon of corn oil, baking powder, salt and 3/4 cup of water in a bowl.
5. With a fork, stir until smooth and then make 8 equal-size balls.
6. Spread some masa flour on a board, place a ball of dough on it and roll to a diameter of 4 inches.
7. Repeat with the remaining balls.
8. Brush a large skillet or griddle with corn oil.
9. Cook the gorditas over medium-low heat 7 minutes.
10. Brush the tops of the gorditas with oil, turn and cook another 7 minutes.
11. For the salad, combine the tomatillo, tomato, onion, oil, and teaspoon of salt in a nonreactive bowl.
12. For the hamburgers, remove the butter from the plastic wrap and cut into 8 cylinders.
13. Divide the meat into 8 equal balls.
14. With each ball, make an indentation with your thumb, press a butter cylinder in and close the meat over the butter.
15. Shape each ball into a 1-inch-thick patty, and sprinkle with salt and pepper on both sides.
16. Cook in a cast-iron skillet over medium heat, 4 to 6 minutes per side.
17. Place each patty on top of a gordita and top with 4 or 5 slices of avocado and 1 to 2 tablespoons of salad.
18. Serve.

chili peppers, salt, unsalted butter, masa harina, corn oil, baking powder, salt, tomatillo, tomato, red onions, peanut oil, salt, avocados, ground sirloin

Taken from cooking.nytimes.com/recipes/9368 (may not work)