Add more flavor to your summer: How to make a Cholula Torta

As we gear up for our Battle of the Burger series—which will see top chefs in L.A., Chicago and New York go head-to-head to be voted best of the best—we're taking our Battle on the road, teaming up with Cholula® Hot Sauce to challenge chefs across the country to put a unique spin on the classic American burger. Here, Tom Borgia uses Cholula to bring some Latin flair to the table. Check out the step-by-step recipe video here.

Step one: Cholula Black Kale Slaw

For slaw

¼ cup Tuscan kale
1 cup brussels sprouts
¼ cup radicchio
¼ cup carrots

2 radishes
12 cilantro leaves

For slaw dressing


2 tablespoons Cholula Chili Lime Hot Sauce
½ cup mayo

1 tablespoon honey
1 tablespoon sugar
3 tablespoons apple cider vinegar

Salt and pepper to taste

Peel and slice or julienne all vegetables and place in a medium-sized mixing bowl. Mix all dressing ingredients in a separate bowl and add to vegetables as needed. Adjust seasoning to taste.

Step two: Cholula Ketchup


4 cups ketchup

⅓ cup molasses

4 tablespoons Cholula Chipotle Hot Sauce

Mix all ingredients together in a bowl.

Step three: Assemble the Cholula Torta

1 8oz Brandt beef patty

1 telera roll

Cholula Black Kale Slaw

1 tostada

Cholula Ketchup

Season burger with salt and freshly ground black pepper. Cook on either a flat top, grill or cast iron pan as desired. Medium rare recommended. Toast telera roll and place cooked burger on bottom half. Smear with 1 tablespoon of Cholula ketchup. Place tostada on top of burger. Top tostada with Cholula Black Kale Slaw. Place top bun on top, and enjoy.