Chipotle Hamburgers On Gorditas

Preparation

1. Step 1

   For the herb butter, in a small bowl, mash the chilies, salt and butter with a fork until smooth. Place the butter on plastic wrap and loosely fold the wrap over it. Roll into a log and harden in the freezer for at least 30 minutes.

2. Step 2

   To make the gorditas, combine the masa flour, 1 tablespoon of corn oil, baking powder, salt and ¾ cup of water in a bowl. With a fork, stir until smooth and then make 8 equal-size balls.

3. Step 3

   Spread some masa flour on a board, place a ball of dough on it and roll to a diameter of 4 inches. Repeat with the remaining balls. Brush a large skillet or griddle with corn oil. Cook the gorditas over medium-low heat 7 minutes. Brush the tops of the gorditas with oil, turn and cook another 7 minutes.

4. Step 4

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

5. Step 5

   For the hamburgers, remove the butter from the plastic wrap and cut into 8 cylinders. Divide the meat into 8 equal balls.

6. Step 6

   With each ball, make an indentation with your thumb, press a butter cylinder in and close the meat over the butter. Shape each ball into a 1-inch-thick patty, and sprinkle with salt and pepper on both sides. Cook in a cast-iron skillet over medium heat, 4 to 6 minutes per side.

7. Step 7

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