Mole Burger with Fried Chicken Skin and Cilantro

You read the title so now you can make it.  Done. 

“Wait!  Wait!  What makes the burger mole?  How do I fry chicken skin?  Why should I fry chicken skin?  Where do I get chicken skin?  Is cilantro the same as flat leaf parsley?  Can I put tomato on it?  I like tomato.  What kind of beef should I use?  Do I put anything in the beef?  Can the buns be whole grain?”

Holy fuck, just shut up for a second and I’ll tell you.  Damn.  Use Mole Poblano as a condiment on the buns.  The easiest way to fry chicken skin is to place it on a baking sheet and put a glass casserole dish on top.  Weigh the whole thing down with something heavy and ovenproof.  I used the lid to my smaller dutch oven.  Bake at 375 degrees for about 30 minutes.  You should do it because it is fucking delicious, that’s why.  Uh, from a chicken.  No it’s not.  Sure, why not?  That’s great.  The fuck if I care.  Salt and pepper.  Yeah, if you’re a pussy.          

Eat it.