Oaxacan Burger

• 1/4 cup slivered almonds
• 2 tablespoons canola oil
• 1 small Spanish onion, coarsely chopped
• 2 cloves garlic, coarsely chopped
• 2 tablespoons ancho chile powder
• 1 tablespoon New Mexico chile powder
• One 28-ounce can plum tomatoes and their juices, pureed
• 1/4 cup crushed white or yellow corn tortilla chips
• 1 ounce semisweet or bittersweet chocolate, finely chopped
• 1 tablespoon honey
• 1 tablespoon pure maple syrup
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons canola oil
• 4 sesame seed hamburger buns, split; toasted (see page 15), if desired
• 2 ounces crumbled queso fresco (about 1/2 cup)
• 1 ripe Hass avocado, halved, pitted, peeled, and cut into 8 wedges
• Pickled Red Onions (page 116; optional)

1. To make the mole, put the almonds in a medium saucepan over medium heat and toast, stirring occasionally, until lightly golden brown, about 5 minutes.
2. Remove the almonds to a plate.
3. Increase the heat under the pan to high, add the oil, and heat until it begins to shimmer.
4. Add the onion and cook until soft, about 4 minutes.
5. Add the garlic and cook for 30 seconds.
6. Stir in the ancho and New Mexico chile powders and cook for 1 minute.
7. Add the tomato puree and almonds, bring to a boil, and cook, stirring occasionally, for 5 minutes.
8. Add the tortilla chips and cook until the sauce is reduced by half, about 10 minutes.
9. Carefully transfer the mixture to a blender and blend until smooth.
10. Return the mixture to the pan over high heat, add the chocolate, honey, and maple syrup, and cook until reduced to a sauce consistency, about 5 minutes.
11. Season with salt and pepper and keep warm.
12. Divide the meat into 4 equal portions (about 6 ounces each).
13. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
14. Season both sides of each burger with salt and pepper.
15. Cook the burgers, using the canola oil (see page 16).
16. Place the burgers on the bun bottoms and top each with some of the mole sauce, some queso fresco, 2 avocado wedges, and pickled onions, if using.
17. Cover with the bun tops and serve immediately.

almonds, canola oil, onion, garlic, ancho chile powder, new mexico, tomatoes, crushed white, bittersweet chocolate, honey, maple syrup, kosher salt, ground chuck, kosher salt, canola oil, sesame seed hamburger buns, queso fresco, avocado, red onions

Taken from www.epicurious.com/recipes/food/views/oaxacan-burger-375996 (may not work)