Illustration created with AIGenerated with ImagineArt (Nano Banana)
Refried beans, chipotle mayo, avocado and Oaxacan cheese. A modern interpretation of the Puebla cemita.
The recipe
How to make it
4 servings
Ingredients
Chipotle mayo
- ¼ cup mayonnaise
- 2 Tbsp adobo sauce from a can of chipotles
Burgers
- 2 lb fresh ground chuck (about 80% lean), shaped into four 5 in patties
- Salt and pepper
- Vegetable oil
- 4 cemita, sesame or brioche buns
To build
- 6 Tbsp warm refried beans
- ½ cup shredded iceberg
- 20 pápalo leaves (or cilantro)
- 8 thin tomato slices
- 1 ripe avocado, sliced
- 1 cup shredded Oaxaca cheese (or fresh mozzarella)
- 4 chipotle chiles in adobo
Method
- Whisk the mayo and adobo sauce together.
- Season the patties well and cook on an oiled griddle, grill or skillet to 125°F for medium-rare or 135°F for medium. Rest 5 minutes.
- Toast the cut sides of the buns, pressing them down with a spatula.
- Spread beans on the bottom buns, then add lettuce, pápalo, tomato and the patty. Top with avocado, a mound of Oaxaca cheese and a chipotle.
- Spread chipotle mayo on the top buns and close.
Quantities come from the source. The method is written in our own words. See the original ↗
Video
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