Name: Sunny's Tex-Mex Tortilla Smash Burger
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 6 tacos
Ingredients: 1/2 cup Mexican crema; 1/4 cup mayonnaise; 2 chipotle peppers in adobo plus 1 teaspoon adobo sauce, or to taste; 1 teaspoon lime juice; 1/2 teaspoon garlic powder; 1/4 teaspoon ground cumin; Kosher salt; 1 1/2 pounds ground chuck (80% meat, 20% fat); Kosher salt and freshly ground black pepper; 1/2 cup finely chopped white onion; 1 jalapeño, thinly sliced; 1 1/2 cups shredded Mexican cheese blend (I like Tillamook Mexican 4 Cheese here); Six 6-inch corn and flour blend or flour tortillas; 2 cups shredded iceberg lettuce; 2 Roma or plum tomatoes, seeded and chopped

Directions

For the sauce: In a small food processor, add the crema, mayonnaise, chipotle peppers and adobo sauce, lime juice, garlic powder and cumin. Blitz until smooth, then taste. Add salt, if needed. Refrigerate at least 1 hour or up to 5 days in an airtight container.
For the burgers: Make 6 balls of beef equal in size. On a cast-iron griddle on medium heat, sprinkle a few pinches of salt and some grinds of pepper all over. Add 6 equal piles of onion and jalapeño, leaving space for spreading. On each pile of veggies, add a ball of beef, a nice pinch of cheese and a tortilla.
Use your hand or a spatula to press the tortillas down on the ingredients, making sure to flatten the beef as much as possible so it reaches the edges of the tortilla. Cook without moving until the beef is cooked through, about 5 minutes. Flip and allow the tortilla to cook for about a minute to make slightly firm. Remove and fold into a taco. Top with the lettuce, tomatoes and a drizzle of the sauce.

Sunny's Tex-Mex Tortilla Smash Burger

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