• Cooking Time: 40
  • Servings: 4 burgers
  • Preparation Time: 15


On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Hole Molé Autumn Burger, was created by Jerome Audain.


  • MOL
  • 2 cups Tropical Food’s Mexicali Fire®
  • 2 tbsp grape seed oil
  • 1 small onion, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 3 cups chicken stock
  • 1 cup canned tomatoes
  • 2 chipotle peppers in adobo, pureed
  • 3 tbsp. molasses
  • 1 tbsp. honey
  • ½ tbsp. New Mexico chili powder
  • ¾ tsp. ground cinnamon
  • ½ tsp. ground allspice
  • ½ tsp. ground cloves
  • 1 oz. dark chocolate
  • Pinch of kosher salt and freshly ground black pepper
  • 1 gallon canola oil
  • 2 sweet potatoes
  • Pinch of ground pumpkin spice
  • 1 pound ground chuck (93/7%)
  • 1 pound chorizo sausage, casing removed
  • 4 poppy seed Kaiser rolls, toasted
  • 1 head red leaf lettuce, chiffonade
  • 1 tomato, thinly sliced
  • 1 onion


  • MOLÉ
  • Heat oil in saucepan until it begins to shimmer.
  • Add onions and cook until soft, about 4 minutes.
  • Add garlic and cook about 20 seconds.
  • Stir in chicken stock, pureed tomatoes, chipotle, molasses, honey, New Mexico chili powder, cinnamon, allspice and ground cloves.
  • Bring mole to a simmer and cook about 5 minutes.
  • Add Mexicali Fire® and stir occasionally for 30 minutes until mixture has reduced by half.
  • Carefully transfer the mixture into blender and blend until smooth.
  • Return the mixture to saucepan over high heat.
  • Add chocolate and cook until reduced to a sauce consistency about 10 minutes.
  • Sprinkle with salt and pepper.
  • Pre-heat oil in deep fryer to 350 degrees.
  • Slice sweet potatoes thinly and rinse under cold water until water runs clear.
  • Pat dry and add to fryer; cook until golden orange.
  • Transfer to paper towel and season with pumpkin spice to taste.
  • Pre-heat grill to high heat.
  • Combine sausage and ground chuck.
  • Divide burgers into 4 equal portions, 8 ounces each.
  • Make a deep impression in the center of each burger, using your thumb.
  • Brush the burgers on both sides with oil and sprinkle with salt and pepper.
  • Grill burgers until golden brown and slightly charred on both sides.
  • About a minute before removing burgers from grill, top with Muenster cheese and melt.
  • Transfer to toasted rolls and top burger with mole sauce, tomato, onion and lettuce.

Categories: Sandwich 
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