- 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
How to make this recipe
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.
Ground skirt steak can replace the ground brisket, the ground short rib or both.
Pinot Noir Rose.