Tinga Hamburguesas with Cotija-lime Slaw

Name: Tinga Hamburguesas with Cotija-lime Slaw
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 serving
Cuisine: Mexican
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

By Veronica Callaghan
@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 votes5

Comments:

9 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
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How to Make Tinga Hamburguesas with Cotija-lime Slaw

Step-by-Step

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.