Equipment
Ingredients
Herb Butter
- 9 g chipotle chili peppers, minced
- salt
- 55 g unsalted butter, softened
Gorditas (Corn Cakes)
- 120 g masa harina
- 15 ml vegetable oil
- 3 g baking powder
- 3 g salt
- 177 ml water, warm
Salad
- 60 g tomatillo, peeled and chopped
- 60 g tomato, peeled, seeded, and chopped
- 18 g red onion, chopped
- 5 ml peanut oil
- 3 g salt
Hamburgers
- 1210 g ground sirloin
- salt
- black pepper
Garnish
- 2 avocado, pitted, peeled, and thinly sliced
Nutrition (per serving)
Method
In a small bowl, mash the minced chipotle peppers, salt, and softened butter together until the mixture is uniform.
Place the butter mixture on plastic wrap, roll it into a log shape, and freeze for 30 minutes until firm.
Combine the masa harina, 15ml (1 tbsp) of vegetable oil, baking powder, salt, and 177ml (3/4 cup) of water in a bowl. Stir with a fork until a smooth dough forms.
Divide the prepared masa dough into 8 equal-sized balls.
On a board lightly dusted with masa harina, flatten each ball and roll it into a disk approximately 10cm (4 inches) in diameter.
Heat a large skillet over medium-low heat (150°C/300°F). Brush the skillet with oil and cook the gorditas for 7 minutes per side until golden brown.
In a nonreactive bowl, stir together the chopped tomatillo, tomato, red onion, peanut oil, and salt to create the salad.
Cut the chilled chipotle butter log into 8 equal cylinders. Divide the ground sirloin into 8 portions.
Press a hole into the center of each meat portion, insert a butter cylinder, and seal the meat around it to form a 2.5cm (1-inch) thick patty.
Season both sides of the patties with salt and pepper. Heat a cast-iron skillet over medium heat (175°C/350°F).
Cook the patties for 4 to 6 minutes per side until the internal temperature reaches 71°C (160°F).
Place each patty on a gordita. Garnish with avocado slices and the tomatillo salad. Serve immediately.
Chef's Notes
- For the chipotle butter, use high-quality canned chipotles in adobo for the best smoky flavor. Adjust the amount to your spice preference.
- When making the gorditas, ensure your masa is not too wet or too dry. It should be pliable and easy to handle without sticking excessively.
- Don't overcrowd the skillet when cooking the burgers. This ensures a good sear and prevents steaming, leading to a better crust.
- Allow the burgers to rest for a minute or two after cooking before assembling. This helps the juices redistribute, making for a more tender burger.
- The tomatillo-tomato relish can be made ahead of time. The flavors will meld beautifully as it sits.
Storage
Refrigerator: 3 days — Store components separately for best results.
Freezer: 1 month — Uncooked patties can be frozen.
Reheating: Reheat gorditas in a dry skillet; burgers in a 175°C (350°F) oven until warm.
