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tinga hamburguesas with cotija-lime slaw

(3 ratings)
citycat avatar
Blue Ribbon Recipe by
Veronica Callaghan
@citycat
Glastonbury, CT

This delicious burger was inspired by Mexican Tinga, a shredded meat dish that is often made with pork, chicken or beef cooked with chorizo and served with avocodos and tomatoes. This spicy mouthful of a burger is cooled off with a tangy slaw accented with lime juice and Cotija cheese.

Blue Ribbon Recipe

This burger - and slaw - is fantabulous! A veritable flavor fest.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 6 serving
prep time 10 Min
cook time 10 Min
method Grill

Ingredients For tinga hamburguesas with cotija-lime slaw

  • 2 lb
    freshly ground beef chuck
  • 8 oz
    mexican chorizo
  • 1
    bay leaf, crumbled
  • 1 clove
    garlic, minced
  • 1/2 c
    grated onion
  • 2-3
    chipotle peppers in adobo sauce, minced
  • 1 tsp
    mexican oregano
  • 1 tsp
    fresh thyme
  • 2 Tbsp
    tomato paste
  • 1/4 c
    fresh cilantro, finely chopped
  • 2 tsp
    kosher salt
  • 1/2 tsp
    freshly ground black pepper
  • COTIJA-LIME SLAW
  • 1 1/2 c
    shredded napa cabbage
  • 1/4 c
    finely chopped red onion
  • 2 Tbsp
    freshly squeezed lime juice
  • 1 Tbsp
    minced pickled jalapenos
  • 1 c
    shredded cotija cheese
  • 1/2 c
    sour cream
  • 1/4 c
    fresh cilantro, finely chopped
  • MISC.
  • oil to brush the grill
  • 6
    sesame seed topped sturdy hamburger rolls
  • 6
    tomato slices
  • 2
    avocados, thinly sliced

How To Make tinga hamburguesas with cotija-lime slaw

  • 1
    Preheat a grill to medium high heat.
  • 2
    In a large bowl combine the beef, sausage, bay leaf, garlic, onion, chipotle peppers, tomato paste oregano, thyme, cilantro, salt and pepper. Form the meat into six equal sized patties, about 3/4 inch thick.
  • 3
    In another large bowl combine the cabbage, onion, lime juice, jalapeno peppers, Cotija, sour cream and cilantro; stir to combine well. Cover with plastic wrap and keep cool while grilling the patties.
  • 4
    Lightly brush a grill rack with oil. Arrange the patties on the grill and cook 3-4 minutes per side for medium rare. During the last 2 minutes of grilling, arrange the rolls split side down on the grill to lightly toast.
  • 5
    To assemble the burgers, divide the slaw between the bottom rolls. Arrange patties on top of the slaw and top each with a tomato slice followed by avocado slices, evenly dividing. Top with the remaining roll halves and serve immediately.
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