Chipotle Hamburgers On Gorditas

1. 1

   For the herb butter, in a small bowl, mash the chilies, salt and butter with a fork until smooth.

2. 2

   Place the butter on plastic wrap and loosely fold the wrap over it.

3. 3

   Roll into a log and harden in the freezer for at least 30 minutes.

4. 4

   To make the gorditas, combine the masa flour, 1 tablespoon of corn oil, baking powder, salt and 3/4 cup of water in a bowl.

5. 5

   With a fork, stir until smooth and then make 8 equal-size balls.

6. 6

   Spread some masa flour on a board, place a ball of dough on it and roll to a diameter of 4 inches.

7. 7

   Repeat with the remaining balls.

8. 8

   Brush a large skillet or griddle with corn oil.

9. 9

   Cook the gorditas over medium-low heat 7 minutes.

10. 10

    Brush the tops of the gorditas with oil, turn and cook another 7 minutes.

11. 11

    For the salad, combine the tomatillo, tomato, onion, oil, and teaspoon of salt in a nonreactive bowl.

12. 12

    For the hamburgers, remove the butter from the plastic wrap and cut into 8 cylinders.

13. 13

    Divide the meat into 8 equal balls.

14. 14

    With each ball, make an indentation with your thumb, press a butter cylinder in and close the meat over the butter.

15. 15

    Shape each ball into a 1-inch-thick patty, and sprinkle with salt and pepper on both sides.

16. 16

    Cook in a cast-iron skillet over medium heat, 4 to 6 minutes per side.

17. 17

    Place each patty on top of a gordita and top with 4 or 5 slices of avocado and 1 to 2 tablespoons of salad.

18. 18

    Serve.

* Per serving · 4 servings · Values may vary.