Mexican Cemita Burger - cooking recipe

Ingredients

Chipotle Crema
2 chipotle chiles in adobo, diced
1 tablespoon adobo sauce (from can)
1 garlic clove, grated
1/4 cup Mexican crema (can substitute creme fraiche or sour cream)
1/4 cup mayonnaise
Avocado Spread
1/2 cup lightly mashed avocado, preferably Hass (about 3/4 of an avocado)
1 tablespoon lime juice
kosher salt
Patties and Assembly
3/4 lb ground chuck
1 chipotle chile in adobo, minced
1 tablespoon adobo sauce (from can)
1/2 teaspoon kosher salt (to taste)
1/8 teaspoon fresh ground black pepper
canola oil, for pan frying
3 ounces mozzarella cheese, separated into thin strings (can substitute Oaxacan cheese or quesillo)
2 hamburger buns with sesame seeds, toasted
1/4 cup fresh cilantro and 2 tablespoons watercress leaf, minced (5 papalo leaves, finely minced)
1 cup corn tortilla chips, lightly crushed
2 slices red onions, very thin

Preparation

First prepare the chipotle crema by combining all the ingredients and mixing well (makes 2/3 cup which will keep, refrigerated, up to 1 week).
Next, make the avocado spread by combining all the ingredients and mixing well (makes1/2 cup spread which will keep, refrigerated, only 1 day.
Next prepare the burgers by combining the ground beef, chipotle peppe, adobo sauce, salt and pepper; mix well to combine, then divide into 2 patties to fit your buns.
Heat a large skillet over high heat and add just enough oil to form a thin film, about 2 tablespoons; add burgers and cook until browned on one side, about 3 minutes.
Flip and top with cheese.
Cover pan with aluminum foil and cook an additional 3 to 4 minutes for medium-rare, or to desired doneness.
To assemble the burgers, spread the chipotle crema on each cut side of buns; sprinkle minced papalo leaves (or cilantro and watercress) on cut side of bun tops.
On the bottom halves, sprinkle tortilla chips, then top with a burger patty, a slice of onion, and avocado spread.
Place tops of buns on patty and serve.