Mincing the meat

• 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. 

Making the burgers

• 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. 

Burgertime

• 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. 

Enjoy your Mole Poblanon Burger and tell your friends all about it (especially when you loved them)