Amy here on a cloudy monsoon afternoon with a bounty of summer produce like long green chiles, Shishito peppers, okra, yellow squash and great tomatoes. It makes me want to grill and eat outside.
But my new friends want to try Mano Y Metate Mole, and the last thing I want is to make a formal meal. I wondered if burgers seasoned with mole powder would work…
Local pastured beef pairs well with the smoky, spicy, bold flavors Mole Negro in other forms, so that’s what I chose. I mixed the mole powder with not too lean meat and sent to the grill.
The juices from the cooked meat were infused with Mole Negro flavors. It exceeded my expectations.
I was thinking of a nice leaf lettuce to top burger, but that’s definitely not in season. Oh, tomatoes!
Charred spicy meat, tomato, and a slice of sourdough whole wheat from Barrio Bread. Salt on tomato.
Without lettuce, I wanted something green in the meal. Wait, August means green chile!!!!!!
And Shishito peppers, too small for the grill but great in a grill pan. Most are completely mild, but about one in 20, surprise! The skin is so thin no need to peel, and the seeds so small no need to clean. Too easy and great flavor.
Also, I rolled some beautiful fresh okra in a splash of olive oil and Mole Negro powder.
Grilled squash is one of my favorite foods in the whole world. I can’t grill without making some. First time with Mole Negro powder, though. It worked really well. Just toss with a splash of olive oil and sprinkle on mole powder to taste.
For raw contrast, a quick cucumber salad with goat queso fresco, olive oil, black pepper and fresh basil.
Enjoy with prickly pear lemonade. Happy picnicking!
2 thoughts on “Mole Negro Grilled Burgers and Veggies”
Go Amy! What a feast. Love the idea of using the mole on okra!
Thanks Tammy! I got the idea from my friend Lori at Tucson CSA. She used the mole verde.
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