Cemita Burger with Refried Beans, Chipotle Mayo, Avocado, and Oaxacan Cheese

Ingredients

• 1/4 cup mayonnaise
• 2 tablespoons adobo sauce plus 4 chioptle chiles from 1 can whole chipotle chiles in adobo, divided
• 2 pounds freshly ground beef chuck, preferably about 80 percent lean, formed into 4 patties
• Kosher salt and freshly ground black pepper
• Vegetable oil, for the griddle, grill, or skillets
• 4 cemita buns, sesame-seed buns, or brioche buns, halved
• 6 tablespoons warm Refried Beans
• 1/2 cup shredded iceberg lettuce from 1 small head
• 20 leaves papalo, or fresh cilantro leaves
• 8 thin tomato slices from 2 medium tomatoes
• 1 ripe medium Hass avocado, halved, pitted, and sliced
• 1 cup shredded Queso Oaxaca from 1 ball of cheese, or fresh mozzarella

Directions

1. Whisk the mayonnaise with the 2 tablespoons adobo sauce in a small bowl, then put it aside.
2. Sprinkle the burger patties well with salt and pepper. Cook them on a hot oiled griddle, grill, or in 2 large skillets on the stovetop until they reach your preferred doneness, 125 degrees F for medium rare or 135 degrees F for medium. Move the burgers to a plate and let them sit for 5 minutes.
3. Place the buns cut-side down on the griddle, grill, or skillets and toast them, using a sturdy spatula to press them down and flatten them slightly.
4. Spoon the refried beans onto the bottom halves of the buns. Layer on the shredded iceberg, papalo or cilantro leaves, tomato, and burger patties. Arrange the avocado slices over the patties, add piles of shredded cheese, and finish with the remaining 4 chipotle peppers.
5. Coat the top bun halves with the chipotle mayonnaise, close the burgers, and serve right away.