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1
For the herb butter, in a small bowl, mash the chilies, salt and butter with a fork until smooth.
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2
Place the butter on plastic wrap and loosely fold the wrap over it.
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3
Roll into a log and harden in the freezer for at least 30 minutes.
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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.
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5
With a fork, stir until smooth and then make 8 equal-size balls.
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6
Spread some masa flour on a board, place a ball of dough on it and roll to a diameter of 4 inches.
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7
Repeat with the remaining balls.
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8
Brush a large skillet or griddle with corn oil.
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9
Cook the gorditas over medium-low heat 7 minutes.
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10
Brush the tops of the gorditas with oil, turn and cook another 7 minutes.
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11
For the salad, combine the tomatillo, tomato, onion, oil, and teaspoon of salt in a nonreactive bowl.
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12
For the hamburgers, remove the butter from the plastic wrap and cut into 8 cylinders.
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13
Divide the meat into 8 equal balls.
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14
With each ball, make an indentation with your thumb, press a butter cylinder in and close the meat over the butter.
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15
Shape each ball into a 1-inch-thick patty, and sprinkle with salt and pepper on both sides.
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16
Cook in a cast-iron skillet over medium heat, 4 to 6 minutes per side.
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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.
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18
Serve.
