Oaxacan Burger

Directions

1. 1
   To make the mole, put the almonds in a medium saucepan over medium heat and toast, stirring occasionally, until lightly golden brown, about 5 minutes.
2. 2
   Remove the almonds to a plate.
3. 3
   Increase the heat under the pan to high, add the oil, and heat until it begins to shimmer.
4. 4
   Add the onion and cook until soft, about 4 minutes.
5. 5
   Add the garlic and cook for 30 seconds.
6. 6
   Stir in the ancho and New Mexico chile powders and cook for 1 minute.
7. 7
   Add the tomato puree and almonds, bring to a boil, and cook, stirring occasionally, for 5 minutes.
8. 8
   Add the tortilla chips and cook until the sauce is reduced by half, about 10 minutes.
9. 9
   Carefully transfer the mixture to a blender and blend until smooth.
10. 10
    Return the mixture to the pan over high heat, add the chocolate, honey, and maple syrup, and cook until reduced to a sauce consistency, about 5 minutes.
11. 11
    Season with salt and pepper and keep warm.
12. 12
    Divide the meat into 4 equal portions (about 6 ounces each).
13. 13
    Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
14. 14
    Season both sides of each burger with salt and pepper.
15. 15
    Cook the burgers, using the canola oil (see page 16).
16. 16
    Place the burgers on the bun bottoms and top each with some of the mole sauce, some queso fresco, 2 avocado wedges, and pickled onions, if using.
17. 17
    Cover with the bun tops and serve immediately.