Tinga Hamburguesas with Cotija-lime Slaw

3
Veronica Callaghan

By
@citycat

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.

Blue Ribbon Recipe

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


Rating:

★★★★★ 3 votes

Comments:
Serves:
6 serving
Prep:
10 Min
Cook:
10 Min
Method:
Grill

Ingredients

  • 2 lb
    freshly ground beef chuck
  • 8 oz
    mexican chorizo
  • 1
    bay leaf, crumbled
  • 1 clove
    garlic, minced
  • 1/2 c
    grated onion
  • 2-3
    chipotle peppers in adobo sauce, minced
  • 1 tsp
    mexican oregano
  • 1 tsp
    fresh thyme
  • 2 Tbsp
    tomato paste
  • 1/4 c
    fresh cilantro, finely chopped
  • 2 tsp
    kosher salt
  • 1/2 tsp
    freshly ground black pepper
  • COTIJA-LIME SLAW

  • 1 1/2 c
    shredded napa cabbage
  • 1/4 c
    finely chopped red onion
  • 2 Tbsp
    freshly squeezed lime juice
  • 1 Tbsp
    minced pickled jalapenos
  • 1 c
    shredded cotija cheese
  • 1/2 c
    sour cream
  • 1/4 c
    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-by-Step

  1. Preheat a grill to medium high heat.
  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.
  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.
  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.
  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.

Printable Recipe Card

About Tinga Hamburguesas with Cotija-lime Slaw

Course/Dish: Beef Burgers
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy




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