Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Preheat a large cast-iron or other heavy skillet over medium-high.

  • In a medium bowl, combine the beef, chipotle hot sauce, grated yellow onion and two-thirds of the grated garlic; season with kosher salt and pepper. Form 4 large patties (thinner in the centers for even cooking). Drizzle with the oil.

  • In another bowl, mix the tomatoes, chopped red onion, cilantro, jalapeno, half the lime juice, the cayenne and the remaining grated garlic; season the pico de gallo with salt.

  • Scoop the avocado into a food processor; add the crema, cumin and remaining lime juice. Puree, then season the avocado crema with salt.

  • Add the patties to the skillet; cook, turning occasionally, about 8 minutes. Top with the cheese during the last minute of cooking and tent with foil to melt.

  • Top the roll bottoms with the patties, a few chips, pico de gallo, avocado crema and the roll tops.