TINGA HAMBURGUESAS WITH COTIJA-LIME SLAW

Tinga Hamburguesas with Cotija-lime Slaw image

Provided by Veronica Callaghan @citycat

Categories Beef

Number Of Ingredients 25

2 pound(s) freshly ground beef chuck
8 ounce(s) mexican chorizo
1 - bay leaf, crumbled
1 clove(s) garlic, minced
1/2 cup(s) grated onion
2-3 - chipotle peppers in adobo sauce, minced
1 teaspoon(s) mexican oregano
1 teaspoon(s) fresh thyme
2 tablespoon(s) tomato paste
1/4 cup(s) fresh cilantro, finely chopped
2 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground black pepper
COTIJA-LIME SLAW
1 1/2 cup(s) shredded napa cabbage
1/4 cup(s) finely chopped red onion
2 tablespoon(s) freshly squeezed lime juice
1 tablespoon(s) minced pickled jalapenos
1 cup(s) shredded cotija cheese
1/2 cup(s) sour cream
1/4 cup(s) fresh cilantro, finely chopped
MISC.
- oil to brush the grill
6 - sesame seed topped sturdy hamburger rolls
6 - tomato slices
2 - avocados, thinly sliced

Steps:

Preheat a grill to medium high heat.
In a large bowl combine the beef, sausage, bay leaf, garlic, onion, chipotle peppers, tomato paste oregano, thyme, cilantro, salt and pepper. Form the meat into six equal sized patties, about 3/4 inch thick.
In another large bowl combine the cabbage, onion, lime juice, jalapeno peppers, Cotija, sour cream and cilantro; stir to combine well. Cover with plastic wrap and keep cool while grilling the patties.
Lightly brush a grill rack with oil. Arrange the patties on the grill and cook 3-4 minutes per side for medium rare. During the last 2 minutes of grilling, arrange the rolls split side down on the grill to lightly toast.
To assemble the burgers, divide the slaw between the bottom rolls. Arrange patties on top of the slaw and top each with a tomato slice followed by avocado slices, evenly dividing. Top with the remaining roll halves and serve immediately.

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