Mexican Cemita Burger Recipes

MEXICAN TORTA BURGERS

Steps:

• Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with the vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the rolls, cut-side down, until lightly toasted, about 1 minute. Toss the avocado and lime juice in a bowl and season with salt and pepper. Spread the refried beans on the bun bottoms, then top with the burger patties, cheese, avocado, pickled jalapenos and lettuce. Cover with the bun tops.
• Photograph by Levi Brown

BREADED CHICKEN SANDWICHES WITH SESAME ROLLS (CEMITA POBLANA DE MILANESA)

Steps:

• Using a sharp knife, carefully slice the chicken breasts in half lengthwise. Then, one at a time, sandwich the chicken pieces between two pieces of plastic wrap, and pound with a meat pounder to 1/4-inch thickness.
• In a shallow mixing bowl, combine the flour, chili powder, paprika, salt, and pepper. In a separate bowl, beat the eggs. Place the breadcrumbs in a third bowl. Season the chicken pieces lightly with salt. Dip each piece first into the flour mixture, turning to coat. Let any excess flour fall away, then transfer the chicken to the beaten eggs. Let any excess egg drip off, then transfer the chicken to the breadcrumbs and press to coat both sides evenly. Transfer to a platter.
• Set a large paper towel-lined plate next to the stove. Heat a large skillet or griddle over medium-high heat and add 2 to 3 tablespoons oil. When the oil is hot, add 1 or 2 pieces of chicken at a time and cook, turning once, until crispy and browned on both sides and just cooked through, about 8 minutes total. Transfer to the prepared plate and repeat with the remaining chicken breasts, adding more oil as needed for each batch.
• To assemble the sandwiches, preheat the oven to 350°F. Cut the rolls in half and place them cut side up on a baking sheet; bake until lightly toasted, about 5 minutes. Cut the avocados into quarters and thinly slice. Spread some of the Salsa de Morita onto the bottom of each roll, then top with a piece of chicken, a few slices of onion, the sliced avocado, romaine, and cheese. Spread the mayonnaise and refried beans on the top half of the rolls and place on top of the sandwiches.

MEXICAN CEMITA BURGER

Steps:

• 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.

CEMITA ROLL

Steps:

• In a large bowl, combine the dry ingredients (flour,salt, sugar, yeast); whisk together the eggs and oil.
• Heat the buttermilk over low heat until warm (110 degrees F); do not let boil!
• Stir the buttermilk and egg mixture into the dry ingredients until liquid is incorporated; let stand 15 minutes.
• On a lightly floured work surface, knead dough until smooth (it will still be a little sticky).
• Place dough in a oiled bowl, cover and let rise until doubled, about 1 1/2 hours.
• Depending on how large you want your rolls, divide the dough into eight or four balls, cover, and let rest 15 minutes.
• Take each ball and flatten it to a disc; place each roll on a parchment paper lined baking sheet, a few inches apart.
• Cover baking sheet and let rolls rise for 30 minutes.
• Preheat ove to 400 degrees F; mix milk and water and brush the top of each roll and sprinkle with sesame seeds.
• Bake rolls until lightly browned, about 20 minutes.
• NOTE: Bread lasts a day, but freezes well.

CEMITA POBLANA (PUEBLA-STYLE SANDWICH)

Steps:

• Place flour, eggs, and bread crumbs in three separate shallow dishes. Season veal with salt and pepper, and coat with flour, shaking off excess. Dip in eggs, then dredge in bread crumbs. Set aside.
• Heat oil in a 12″ skillet over medium-high heat, and cook veal cutlets, turning once, until golden brown on both sides, about 6 minutes. Using tongs, transfer to paper towels to drain.
• Place 1 veal cutlet on the bottom half of each roll and top with half an avocado, 3 oz. cheese, 2 slices onion, and 1/4 of the chipotle sauce. Cover with top bun.