Community Recipe
from [tropicalfoods]

Hole Molé Autumn Burger

On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Hole Molé Autumn Burger, was created by Jerome Audain.

  • Yield: 4 servings
  • Prep time:15 Minutes
  • Cook time:40 Minutes


  • MOL
  • 2 cup(s) Tropical Food’s Mexicali Fire®
  • 2 tablespoon(s) grape seed oil
  • 1 small onion coarsely chopped
  • 3 clove(s) garlic coarsely chopped
  • 3 cup(s) chicken stock
  • 1 cup(s) canned tomatoes
  • 3 tablespoon(s) molasses
  • 1 tablespoon(s) honey
  • ½ tablespoon(s) New Mexico chili powder
  • ¾ teaspoon(s) ground cinnamon
  • ½ teaspoon(s) ground allspice
  • ½ teaspoon(s) ground cloves
  • 1 ounce(s) dark chocolate
  • Pinch of kosher salt and freshly ground black pepper
  • 1 gallon(s) canola oil
  • 2 sweet potatoes
  • Pinch of ground pumpkin spice
  • 1 pound(s) ground chuck (93/7%)
  • 1 pound(s) chorizo sausage casing removed
  • 4 poppy seed Kaiser rolls toasted
  • 1 head(s) 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.

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Hole Molé Autumn Burger recipe