Mole poblano burgers – the crazy mexican burger
Mole Poblano Burgers were on bucketlist since the first time I ever heard about Mole Poblano! The idea of creating a burger with chocolate, peppers and nuts did sound like a nice challenge. It could be a hit or a giant fail. But shouldn’t we all take a risk in life? First session turned out to be a small failure. The taste of cloves was way to strong… But over all it was a good base to build on. Second attempt I used less cloves and it was much better! Especially combined with the Mole Poblano BBQ sauce these burgers serve a good meal! Who’s in for some Mexican loco?
Disclosure: "This post contains affiliate links. All opionions shared are my own."
I shared some homemade burgers before. You can find them over here to get some more inspiration. The advantage of making them yourself is the possibility to get creative and turn them to your own hand. Grind your own meat for burgers and decide yourself what meat you will be using. If you want them to be rich in taste and don’t care for the fat you can add some bacon. If you want them leaner you can add more veal or beef. I tend to go for the balance in my recipes. Besides the meat you can also decide on the spices you’re using. This is the thoughest part. My advice: add small portions of the spices and bake a small amount of spiced mince in a pan and taste before you start forming the patties. You can always add more if you think they taste a little bit flat but can’t turn back if you’ve used to much in the beginning (I know…).
Chocolate and burgers
Mole Poblano is probably one of those recipes that speak to the imagination. I can exactly remember when a friend told me about chocolate infused burgers a couple of years ago. I’ve been waiting a long time to chocolate flavored burgers. Until I saw a television show about Mexico that made me think of combining these ideas. Mole Poblano has chocolate as one of it’s main ingredients. So that would make a perfect match. I made the Mole Poblano BBQ sauce and formed some patties where I added chunks of dark and bitter chocolate. I used this 99% version by Lindt (not sponsored) that almost tastes like raw cacao nibs. The bitter tasting bits of chocolate bring a surprising balance to the burgers. If you aren’t a big fan of the raw taste you can use this chocolate with less cacao in it for a softer taste. However the contrast with the hot pepper taste is a pleasant experience.
Mole Poblano Burgers
Mole Poblano is more than chocolate. Besides the chocolate, the typical spices, peppers and nuts are key ingredients. So I decided to add them to the burgers too! The spices were the biggest challenge to get in balance but in the end all worked well. I needed to batches to be honest but now the recipe should be ok. The traditional mole poblano calls for different types of peppers. Since I want to make this burger “easy” to reproduce I restricted myself to Chipotle in Adobo. A very beautiful ingredient with a nice balanced heat and smokey flavor. I also added some grilled sweet bell peppers on top of the burger. For the nutty taste I added some chopped roasted peanuts. They bring a nice crunch in the burger and taste superb. In the end I also add some sesame seeds on top of the basted Mole Poblano burgers.
A good burger is accompanied by fitting toppings. In this burger they are a must. The grilled sweet bell peppers bring an extra bittersweet layer. And by roasting some cherry tomatoes in a cast iron pan and adding them on top of the burger you add some acidity. To bring some extra freshness you finnish with some freshly chopped cilantro. If you’re not a fan of cilantro you’re in a bad position. I believe the taste of it really powers up the burger. You can try adding some vinegar or lemon juice instead.
Warning: starting the process of these Mole Poblano Burgers will leave you with a dirty grill and a happy face after all. The chocolate tends to melt (yes you get that with chocolate). So be carefull with high heat. It might burn the chocolate (not tastefull). Besides it’s dangerous when it drips on your skin. So try to cook it on a low heat source and take your time. If you have any questions please ask them in the comment section or join me on Facebook with your fellow BBQ friends.
Combine dark chocolate, hot peppers, nuts and spices with some pork and beef. Mix through and you'll get some delicious Mole Poblano Burgers. It's as easy as that if you're following this recipe! Have fun!
- 1000 gr. beef neck
- 1000 gr. pork neck
- 200 gr. chipotle in adobo
- 1/2 tbsp ground cloves
- 2 pieces ground star anise
- 1/2 stick ground cinamon
- 2 tbsp salt
- 1 small hand roughly chopped peanuts
- 50 gr. dark chocolate
- Sesame seeds
- Mole Poblano BBQ Sauce Recipe link in instructions
- sweet bell peppers
- cherry tomatoes
- roasted peanuts
Cut the meat in pieces from about 2 square cm. and put it in the freezer for about an hour. This way the meat wil be easier to grind in the meat grinder.
Take the slightly frozen meat and grind it with the largest (8mm.) screen for a first time.
Grind the meat a second time with the medium blad (4.5mm.). If you prefer a rough burger texture you can use the 8 mm blade a second time.
Add the salt, a half cinamon stick, 2 pieces of star anise, 1 tsp. cloves in a mortar and ground them thoroughly until you get a powder.
Chop the peanuts and chipotle in adobo and add it to the meat.
Add 1,5 tsp of the spice powder we just made per 500 gr. meat (so here we need 6 tsp.) Taste the meat by baking a little piece in a pan. Add some more spice powder if needed. Chop the chocolate in rough pieces and add it to the meat.
Hint: start by adding half of the suggested spices and add until it's your taste. Not everyone is fond of the taste of cloves. You can always add more but you can't take it away.
Mix all ingredients thoroughly by hand for about 5-10 minutes (until the meat starts to feel sticky). Make sure al spices, nuts, chocolate and chipotle in adobo is spread equally.
Form the burgers by using a burger press. I make burgers from about 200 gr. Add the meat to the burger press and press them hard. You can put a piece of baking paper in the burger press if you want to be able to remove them easily.
Put the burgers in the fridge for an hour so they can firm up.
Meanwhile start your fire for direct cooking at low heat (120°c/250°F) and the Mole Poblano BBQ sauce.
When the burgers are firmed up put them on the grill and slowly bake them until they get an internal temperature of 70°C/150°F.
Add the tomatoes to a cast iron pan and bake them on a hot zone in the pit until the bottom starts to blacken. Grill the sweet bell pepper until it's peel is black. Remove the peel before serving.
Baste the mole poblano bbq sauce on the burgers and add some sesame seeds on top of them. Put the burgers on a higher heat zone until you they hit an internal temperature of 72°C/160°F. Make sure the sugars in the sauce and the chocolate don't burn.
Bake some Burger buns on the grill. This way your bun won't get soggy. Add some of the Mole Poblano BBQ sauce on the bun. Put the burger on top of it.
Add the peppers and tomatoes and finish with some fresh cilantro and roasted peanuts at taste.
With my blog I try to share some passion. Some times I get some test products by passionate people or make use of affiliate links to cope with the costs. By buying through these links I earn a small commision without costs for you! All opinions shared are my own and no false statements will be made! In this Mole poblano burgers recipe: - There are affiliate links on the "Chipotle In adobo", "Meat grinder" and "Dark chocolate"