Avocado Burgers with Chile and Queso Fresco

Name: Avocado Burgers with Chile and Queso Fresco
Total time: 140 min
Ingredients: 6 ounces ground fatty brisket (see Note); 6 ounces ground short rib; 6 ounces ground bottom round; 6 ounces ground chuck; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons ancho chile powder; 3/4 teaspoon ground cumin; 3/4 teaspoon sweet smoked paprika; 3/4 teaspoon ground oregano; 3/4 teaspoon chipotle chile powder; Kosher salt; 8 ounces queso fresco, crumbled; 4 hamburger buns, split and toasted; 3 tablespoons Mexican crema or sour cream; 1 large avocado—peeled, pitted and thinly sliced; Thinly sliced red onion and cilantro leaves, for serving

5.0

(1)

1 Review

This terrific burger is sprinkled with a spice mix halfway through grilling; if you mix it in before cooking, the meat will get tough. Garnishes of crema and avocado add rich creaminess.

By April Bloomfield

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Mexican Avocado Burgers — There is nothing quite like a nicely seasoned, perfectly cooked, beautifully topped burger. This terrific burger is sprinkled with a spice mix halfway through grilling; if you mix it in before cooking, the meat will get tough. Garnishes of crema and avocado add rich creaminess that pushes this burger over the top. Photo: DAVID MALOSH

Active Time:

15 mins

Total Time:

2 hrs 20 mins

Yield:

4 6-ounce burgers

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Ingredients

6 ounces ground fatty brisket (see Note)
6 ounces ground short rib
6 ounces ground bottom round
6 ounces ground chuck
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ancho chile powder
3/4 teaspoon ground cumin
3/4 teaspoon sweet smoked paprika
3/4 teaspoon ground oregano
3/4 teaspoon chipotle chile powder
Kosher salt
8 ounces queso fresco, crumbled
4 hamburger buns, split and toasted
3 tablespoons Mexican crema or sour cream
1 large avocado—peeled, pitted and thinly sliced
Thinly sliced red onion and cilantro leaves, for serving

Directions

In a bowl, combine the ground meats, mixing gently with your hands. Divide the meat into 4 pieces and gently shape each into a 3/4-inch-thick patty. Set the burgers on a baking sheet, cover with plastic wrap and refrigerate until firm, at least 2 hours.
In a small bowl, whisk the ground coriander with the ancho powder, cumin, smoked paprika, oregano and chipotle powder to combine.
Light a grill or preheat a grill pan. Generously season the burgers on both sides with salt. Grill over high heat until browned on the bottom, about 3 minutes. Flip and top each burger with 1 teaspoon of the spice blend; reserve the remaining spice blend for another use. Continue grilling the burgers until browned outside and medium-rare within. Transfer the burgers to a rack, top each with 2 ounces of the crumbled queso fresco and let rest for 3 minutes. Spread the toasted buns with the crema. Set the burgers on the buns, top with the avocado, red onion slices and cilantro leaves and serve.