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1
For the pickled habanero onions: Combine 1/2 cup water, the lime juice, vinegar, sugar, salt and habanero chile in a medium saucepan.
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2
Boil the vinegar mixture until the sugar is dissolved.
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3
Remove the saucepan from the heat and cool for 5 minutes.
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4
Put the onion slices in a small bowl.
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5
Pour the warm vinegar mixture over the onions and toss to coat.
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6
Cover the bowl and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture a few times.
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7
Meanwhile, for the mole: Heat the oil in a saucepan until it begins to shimmer.
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8
Add the onions and cook until soft, about 4 minutes.
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9
Add the garlic and cook, about 30 seconds.
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10
Stir in the chicken stock, pureed tomatoes, chipotle, molasses, honey, maple syrup, ancho chile powder, New Mexico chile powder, cinnamon, allspice, chile de arbol and ground cloves.
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11
Sprinkle with salt and pepper.
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12
Bring the mole to a simmer and cook, about 5 minutes.
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13
Add the almonds, chips, mangoes and raisins.
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14
Cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 30 minutes.
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15
Carefully transfer the mixture to a blender and blend until smooth.
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16
Return the mixture to the saucepan over high heat.
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17
Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes.
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18
Sprinkle with salt and pepper.
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19
For the burgers: Preheat the grill to high for direct heat.
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20
Divide the ground meat into 4 equal portions, 6 ounces each.
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21
Form each portion into a 3/4-inch burger.
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22
Make a deep impression in the center of each burger, using your thumb.
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23
Brush the burgers on both sides with the oil and sprinkle with salt and pepper.
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24
Grill the burgers until golden brown and slightly charred on both sides and cooked to medium doneness, about 8 minutes.
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25
About a minute before removing the burgers from the gill, top with the Manchego and cover the grill.
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26
Transfer the burgers to the buns and top with a large dollop of the mole sauce, a few slices of avocado and some of the pickled habanero onions.
