More Great Recipes: Sandwich

Hole Molé Autumn Burger

User Avatar
Member since 2012
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves 4 burgers | Prep Time 15 | Cook Time 40

Why I Love This Recipe

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.

Ingredients You'll Need

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



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 Mexicalif 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.

Questions, Comments & Reviews

if you have a stick blender, it works wonders.

the mole sauce is absolutely delicious - and easy. we put it on chicken. i had no idea what Mexicali Fire was. did some research. it is a snack mix. unavailable around here, so i used 1 cup of cheez-its instead. fantastice. thanks !!

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot.

Way beyond a chatbot, I can seamlessly interact with BakeSpace recipes and cookbooks, making modifications and answering cooking questions a breeze.

FYI, I’m new, still in beta and you are among the first to chat with me. If you notice a glitch, let us know.
Want to create a recipe? Try our BakeBot AI Recipe Maker!