Name: Mexican Asadero Burger
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb ground beef (80/20 blend); 1 tsp kosher salt; 1/2 tsp black pepper; 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp ancho chili powder; 4 slices Oaxaca cheese (or substitute mozzarella); 4 bolillo rolls (or soft brioche buns); 1 ripe avocado, sliced; 1/2 cup pickled red onions; 1/2 cup fire-roasted salsa (plus extra for serving); 1/2 cup shredded iceberg lettuce; 1/2 cup fresh cilantro leaves; 2 tbsp mayonnaise; 2 tbsp chipotle in adobo (finely chopped); 1 tbsp lime juice; 1 tbsp olive oil

Mexican Asadero Burger

miradu

This Mexican-inspired burger is a fiesta of flavors, inspired by the vibrant techniques of Mexican asaderos and classic American burger craft. Juicy cumin-and-ancho-spiced beef patties are flame-grilled for smoky depth, then blanketed with melty Oaxaca cheese. Each burger is stacked high with creamy avocado, tangy pickled onions, crisp lettuce, and a zesty chipotle-lime mayo, all tucked into a toasted bolillo roll. A generous spoonful of fire-roasted salsa brings everything together, making every bite bold, balanced, and utterly craveable.

Ingredients

Instructions

Preheat grill or grill pan to medium-high heat. Lightly oil the grates.
In a large bowl, combine ground beef, salt, pepper, smoked paprika, cumin, and ancho chili powder. Mix gently until just combined. Form mixture into 4 equal patties, slightly larger than the buns.
Grill patties for 3-4 minutes per side, flipping once, until almost cooked through. Top each with a slice of Oaxaca cheese during the last minute of grilling. Cover grill to melt cheese.
While burgers grill, slice bolillo rolls in half and toast cut sides until golden.
In a small bowl, whisk together mayonnaise, chipotle in adobo, and lime juice for the chipotle-lime mayo.
To assemble, spread chipotle-lime mayo on both sides of each toasted bun. Add lettuce to the bottom bun, then place the cheesy patty on top.
Top each burger with avocado slices, pickled red onions, cilantro, and a generous spoonful of salsa. Cap with the top bun.
Serve immediately with extra salsa on the side.