Tolo Burger

Tolo Burger
Staff Writer
Tolo Burger
Toloache 82
Tolo Burger

The Tolo Burger is made with chef Medina’s signature blend of beef, which is ground in-house, and is a combination of ground beef sirloin, ground beef short ribs, ground skirt steak, and kosher salt. He tops the patty with chipotle-cabbage slaw, poblano queso fundido, and serves it with spicy fries.

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4
Servings
1774
Calories Per Serving
Deliver Ingredients

Ingredients

For the queso fundido

  • 2 poblano peppers
  • 1 1/2 Cup chihuahua cheese
  • 1 egg
  • 1 Cup panko breadcrumbs
  • 2 Cups vegetable oil

For the chipotle mayonnaise

  • 1 egg yolk
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon chipotles en adobo, puréed
  • 1/2 Tablespoon soy sauce
  • 1/4 Teaspoon sesame oil
  • 1 Tablespoon lime juice
  • 1 Teaspoon honey
  • Kosher salt, to taste
  • 2 Cups canola oil

For the burger

  • 1 Pound ground beef sirloin
  • 1/2 Pound ground beef short ribs
  • 1/4 Pound ground skirt steak
  • Kosher salt, to taste
  • 4 potato hamburger buns
  • 4-6 slices tomato
  • 4 slices sharp Cheddar cheese
  • 1/2 Cup shredded lettuce

Directions

For the queso fundido

Preheat a grill over medium heat.

Blacken the peppers on the for about 3 minutes, making sure to turn the peppers a few times to ensure even cooking. When the peppers have softened and the skins have blistered, remove from the grill and place in a large zip-lock bag to cool for about 5 minutes. (This method facilitates removing the skins.)

Once cooled, carefully peel away the skins. Open each pepper by making an incision from the pepper’s stem to the bottom tip, then remove the seeds and veins with a spoon. Stuff each pepper with ¾ cup of the chihuahua cheese, and press close the pepper’s incision so that it better traps the cheese when it melts.

Heat the oil in a pot over medium heat to 300 degrees. Crack the egg into a bowl and beat with a fork. Place the panko breadcrumbs into another, shallow bowl. Dip each stuffed pepper into the egg and roll it making sure the pepper is well covered, then dip the pepper in the panko bowl and do the same.

Place each pepper into the oil and fry until the breadcrumbs become browned and crispy. Remove and place on paper towels to absorb excess oil, then set aside to cool.

For the chipotle mayonnaise

In a blender or the bowl of a food processor, combine all of the ingredients except for the oil and pulse until the ingredients are well incorporated. Slowly add the oil and continue to pulse until the oil is emulsified.

For the burger

Prepare a charcoal grill and heat to a temperature of 350 degrees.

In a medium-sized bowl, combine the ground meats and mix together well. Form into four 6-ounce patties and set aside.

Season the beef patties with kosher salt, to taste, then place on the grill. Cook for 3-4 minutes on each side for medium-rare. Remove from the grill and set aside on a baking sheet.

Cut each cooled, stuffed pepper into halves, then place a half on each patty. Return the patties to the grill for 30 seconds to allow cheese to melt. At the same time, place the hamburger buns on the grill with a slice of Cheddar on the bottom bun and warm through for about 30 seconds.

Set out 4 plates. For each hamburger, spread some chipotle mayonnaise on the bottom bun, then layer on the tomato slice. Next, place the patty on top. In a small bowl, combine any remaining chipotle mayonnaise with the shredded lettuce, then place a generous portion on each burger. Top with the top bun.

Nutritional Facts

Total Fat
154g
100%
Sugar
10g
11%
Saturated Fat
34g
100%
Cholesterol
267mg
89%
Carbohydrate, by difference
26g
20%
Protein
73g
100%
Vitamin A, RAE
60µg
9%
Vitamin B-12
8µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
80µg
89%
Calcium, Ca
526mg
53%
Choline, total
96mg
23%
Fiber, total dietary
3g
12%
Folate, total
66µg
17%
Iron, Fe
13mg
72%
Magnesium, Mg
91mg
28%
Niacin
10mg
71%
Pantothenic acid
2mg
40%
Phosphorus, P
828mg
100%
Riboflavin
1mg
91%
Selenium, Se
70µg
100%
Sodium, Na
820mg
55%
Water
152g
6%
Zinc, Zn
20mg
100%

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.