Oaxacan Burger (Bobby Flay) - cooking recipe

Ingredients

Mole
1/4 cup slivered almonds
2 tablespoons canola oil
1 small Spanish onion, coarsely chopped
2 garlic cloves, coarsely chopped
2 tablespoons dried ancho chile powder
1 tablespoon new mexico chile powder
1 (28 ounce) can plum tomatoes, undrained, pureed
1/4 cup corn tortilla chips, crushed
1 ounce bittersweet chocolate, finely chopped
1 tablespoon honey
1 tablespoon pure maple syrup
salt
pepper
Burgers
1 1/2 lbs ground chuck (or turkey)
salt
pepper
1 1/2 tablespoons canola oil
4 hamburger buns with sesame seeds, toasted if desired
2 ounces queso fresco, crumbled (about 1/2 cup)
1 Hass avocado, peeled, pitted and cut into 8 wedges
pickled onion (optional)

Preparation

Place almonds in a dry saucepan over medium heat.
Toast, stirring occasionally, until light golden brown, about 5 minutes.
Remove and set aside.
Increase heat to high.
Add oil and heat until it begins to shimmer.
Add onion and cook until soft, about 4 minutes.
Add garlic and cook 30 seconds.
Stir in Ancho and New Mexico powders and cook for 1 minute.
Add almonds and tomatoes and bring to a boil.
Cook, stirring occasionally, for 5 minutes.
Add tortilla chips and cook for about 10 minutes, or until reduced by half.
Carefully transfer to a blender or food processor and blend until smooth.
Return to pan over high heat.
Add chocolate, honey and maple syrup.
Cook until reduced to a sauce consistency, about 5 minutes.
Season and keep warm.
Divide meat into 4 equal portions.
Shape each into a patty and make a depression in the center.
Season both sides with salt and pepper.
Heat oil over high heat until it begins to shimmer.
Cook burgers to desired doneness, about 4 minutes per side for medium-rare.
Top with sauce, queso fresco, avocado wedges and pickled onions, if using.