tinga hamburguesas with cotija-lime slaw

Name: Tinga Hamburguesas with Cotija-lime Slaw
Prep time: 10 min
Cook time: 10 min
Yield: 6
Cuisine: Mexican
Ingredients: 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

(3 RATINGS)

1.63K Pinches 3 Photos

Veronica Callaghan

Glastonbury, CT

Updated on Sep 26, 2012

This delicious burger was inspired by Mexican Tinga, a shredded meat dish that is often made with pork, chicken or beef cooked with chorizo and served with avocodos and tomatoes. This spicy mouthful of a burger is cooled off with a tangy slaw accented with lime juice and Cotija cheese.

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Blue Ribbon Recipe

This burger - and slaw - is fantabulous! A veritable flavor fest.

— The Test Kitchen

prep time 10 Min

cook time 10 Min

method Grill

yield 6 serving

Ingredients

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

How To Make tinga hamburguesas with cotija-lime slaw

Step 1

Preheat a grill to medium high heat.

Step 2

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.
Step 3

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.
Step 4

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.
Step 5

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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