Ingredients

• 2 large chipotle peppers in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
• 1 clove garlic, finely minced
• 1/2 cup Mexican crema (can substitute creme fraiche)
• 1/2 cup mayonnaise
• 1 1/2 cups lightly mashed Hass avocado
• 2 tablespoons lime juice
• Kosher salt
• 1 1/2 pounds ground chuck
• 2 1/2 tablespoons adobo sauce from canned chipotle peppers
• 1 3/4 teaspoons kosher salt
• 1/8 teaspoon freshly ground black pepper
• 6 ounces Oaxacan cheese, separated into thin strings (can substitute mozzarella)
• 4 sesame seed buns, split
• Corn tortilla chips
• 4 very thin slices red onion
• 5 papalo leaves, finely minced (can substitute 1/4 cup cilantro sprigs, plus 2 tablespoons watercress leaves)

Instructions

1. In a small mixing bowl combine the chipotle, adobo sauce, garlic, Mexican crema, and mayonnaise. Mix until well combined and set aside.
2. Avocado Spread:
3. In a small mixing bowl combine the avocado and lime juice. Season, to taste, with salt and set aside.
4. Combine the beef, adobo sauce, salt, and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 4 equal portions and form into patties to fit the size of the buns.
5. Heat a large skillet over high heat. When oil is hot, add burgers. Cook for 3 minutes, then flip burgers. Top the burgers with Oaxacan cheese and cover with aluminum foil. Cook until the burgers are cooked medium-rare, about 3 to 4 minutes. Toast the buns.
6. To assemble the burgers, spread some Chipotle Crema on the cut sides of the buns. On each bun bottom, add some corn tortilla chips, a cheese-topped patty, onion, equal amounts of Avocado Spread, and papalo. Cover with the bun tops and serve.