-2 large finely chopped chipotle peppers
-2 tbsp adobo sauce
-1 finely minced garlic clove
-1/2 cup Mexican crema or creme fraiche
-1/2 cup mayonnaise
-1 1/2 cups lightly mashed Hass avocado
-2 tbsp lime juice
-1 1/2 lb ground chuck steak
-2 1/2 tbsp adobo sauce from canned chipotle peppers
-1 3/4 tsp kosher salt
-1/8 tsp freshly ground black pepper
-6 oz Oaxacan or mozzarella cheese separated into thin strings
-4 sesame seed buns
-Corn tortilla chips
-4 thinly sliced red onion
-5 finely minced papalo leaves or cilantro sprigs, with 2 tbsp watercress leaves
-To start, combine all the ingredients for the chipotle crema and mix in a bowl. Set aside.
-Next, combine avocado and lime juice in a small bowl for the avocado spread and season with salt. Set aside.
-For the patties, combine the chuck steaks, adobo sauce, salt and pepper in a large bowl and mix just enough to avoid mashing the meat.
-Divide the mixture into 4 equal parts and form into patties.
-Heat a large skillet or grill to high and add oil.
-After the oil is hot, add the patties, cooking for three minutes on each side.
-Add cheese to the top of the burgers and cover with aluminum foil, cooking until patties are medium-rare.
-Assemble the burgers by spreading the chipotle crema on the sides of the buns.
-Add corn tortilla chips if desired to the bottom along with onion, avocado spread and papalo.