Holy Molé Autumn Burger

Johnson & Wales Freshman Jerome Audain



Mexicali Fire®


15 minutes


40 minutes



2 cups Mexicali Fire®

2 tbsp. grape seed oil

1 small onion, coarsely chopped

3 cloves garlic, coarsely chopped

3 cups chicken stock

1 cup canned tomatoes

3 tbsp. molasses

1 tbsp. honey

½ tbsp. New Mexico chili powder

¾ tsp. ground cinnamon

½ tsp. ground allspice

½ tsp. ground cloves

1 oz. dark chocolate

Pinch of kosher salt and freshly ground black pepper



1 gallon canola oil

2 sweet potatoes

Pinch of ground pumpkin spice



1 pound ground chuck (93/7%)

1 pound chorizo sausage, casing removed

4 poppy seed Kaiser rolls, toasted

1 head red leaf lettuce, chiffonade

1 tomato, thinly sliced

1 onion




Heat oil in saucepan until it begins to shimmer.

Add onions and cook until soft, about 4 minutes.

Add garlic and cook about 20 seconds.

Stir in chicken stock, pureed tomatoes, chipotle, molasses, honey, New Mexico chili powder, cinnamon, allspice and ground cloves.

Bring mole to a simmer and cook about 5 minutes.

Add Mexicali Fire® and stir occasionally for 30 minutes until mixture has reduced by half.

Carefully transfer the mixture into blender and blend until smooth.

Return the mixture to saucepan over high heat.

Add chocolate and cook until reduced to a sauce consistency about 10 minutes.

Sprinkle with salt and pepper.



Pre-heat oil in deep fryer to 350 degrees.

Slice sweet potatoes thinly and rinse under cold water until water runs clear.

Pat dry and add to fryer; cook until golden orange.

Transfer to paper towel and season with pumpkin spice to taste.



Pre-heat grill to high heat.

Combine sausage and ground chuck.

Divide burgers into 4 equal portions, 8 ounces each.

Make a deep impression in the center of each burger, using your thumb.

Brush the burgers on both sides with oil and sprinkle with salt and pepper.

Grill burgers until golden brown and slightly charred on both sides.

About a minute before removing burgers from grill, top with Muenster cheese and melt.

Transfer to toasted rolls and top burger with mole sauce, tomato, onion and lettuce.

Tags: Burger, fall recipe, johnson & wales, Mexicali Fire, recipe

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