Chipotle Bleu Burgers Recipes

Steps:

• To make the patties: Combine the beef, oregano, salt, garlic powder, and pepper to taste in a medium bowl and mix well. Shape into patties a little more than 1/2-inch thick, place on a plate, and refrigerate for at least 1 hour.
• To make the sauce: Stir together the sour cream, chipotles, adobo sauce, onions, cilantro, salt, and pepper to taste in a small bowl. Set aside.
• To make the burgers: Oil a grill rack and preheat the grill on high for 5 minutes. Spread the bun faces lightly with the butter. Grill the burgers over direct heat on medium-high (on a charcoal grill, set the burgers just outside the center of the grill rack), with the grill covered, for 4 minutes. Flip the burgers, top each with a slice of Cheddar, and grill, covered, 4 minutes more. Remove the burgers to a plate.
• Grill the buns, buttered-side down, over indirect heat, until golden, about 2 minutes. Set a burger on each bun bottom and top with avocado, tomato, lettuce, red onion and a dab of chipotle sauce. Top with the remaining bun halves and serve.

Steps:

• Crumble blue cheese into a bowl, and mash with a fork. Pour in cream, and stir until smooth. Then transfer to a saucepan, and gently cook over low heat until warmed through. Remove from heat, and stir in pureed chipotle peppers and chives.

Steps:

• In a small bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Cook 1-2 minutes longer or until cheese is melted. Serve on buns with lettuce and tomato if desired.

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil grate. Place the ground turkey, onion, cilantro, chipotle chile pepper, garlic powder, onion powder, seasoned salt, and black pepper in a mixing bowl; mix well. Form into 4 patties.
• Cook the hamburgers on the preheated grill until the turkey is no longer pink in the center, about 4 minutes per side. Place the mozzarella slices on the patties 2 minutes before they are ready. Serve on the toasted buns.

Steps:

• Grill patties to desired doneness. Just before removing from grill brush all sides with chipotle sauce.
• Top with bleu cheese.
• Assemble burgers using buns, bacon, lettuce, tomato, and pickles.

Steps:

• To Make the Chipotle Aioli: Add all the ingredients to a food processor and puree. Season to taste with salt and pepper, if desired.
• For the Burgers: Heat grill to medium heat.
• Chop fine the chipotle pepper; using a light hand mix with meat, cilantro, garlic and adobo sauce just until blended.
• Shape into 4 (1/2-inch-thick) patties.
• Grill 5 to 6 minute on each side or until done (160ºF). Top with cheese; grill 1 minute or until melted.
• Spread aioli onto bottom halves of buns; cover with lettuce, tomatoes, cheeseburgers and tops of buns.

Steps:

• Mix all the ingredients together and form into hamburgers.
• Grill over high heat until cooked through (internal temperature of 165° F).
• Serve on a bun with guacamole and salsa if desired.

Steps:

• Heat olive oil in large non-stick skillet over medium heat.
• Add onions and salt, and cook, stirring often, 7 to 10 minutes, or until softened.
• Add garlic, chipotle chile, cumin and oregano.
• Cook, stirring often, 1 minute.
• Add a third of the beans and 1/3 cup water (or bean cooking liquid), and, using potato masher or fork, mash beans.
• When liquid is absorbed, add another third of beans and 1/3 cup liquid, and mash until mixture is chunky.
• Stir in last third of beans, and mash lightly.
• Cook, stirring constantly, until mixture is very thick and mostly dry.
• Transfer beans to mixing bowl to cool, about 15 minutes.
• Stir in 1/4 cup breadcrumbs. Taste, and add more salt if needed.
• Spread remaining breadcrumbs on plate.
• Using spoon, drop bean mixture by one-sixths into breadcrumbs.
• Sprinkle tops with breadcrumbs, and form into 6 patties of equal size.
• Place patties on clean plate.
• Refrigerate at least 30 minutes, or until firm.
• Heat remaining 1 Tbs. oil in nonstick skillet over medium heat.
• Add patties, and cook until golden, about 3 minutes per side.

Steps:

• Combine ground beef, 2 tablespoons of the TABASCO® Chipotle Sauce and salt in a large bowl and mix well; shape into 6 patties.
• Combine mayonnaise with remaining 1 tablespoon TABASCO® Chipotle Sauce and mix well; set aside.
• Grill or broil hamburger patties to desired doneness; place cheese slices on burgers and continue cooking just until cheese melts.
• Spread mayonnaise on buns and top each with lettuce, burger, tomato and onion.

Steps:

• Preheat grill to medium-high heat. Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork; set aside.
• Combine ground beef, 1 cup salsa, 1/2 cup tortilla chips, 1/2 cup green onions, garlic salt and chili powder in large bowl until well blended. Shape beef mixture into 8 burgers, 4 inches in diameter and 1/2inch thick.
• Place foil sheet on grill grate with nonstick (dull) side facing up. Immediately place burgers on foil.
• Grill burgers uncovered, 5 minutes each side or until no longer pink in center. Grill or lightly toast hamburger buns. Top burgers with 1 slice cheese before removing from grill let melt. Place burgers on buns. Top with remaining salsa, tortilla chips and green onions.

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
• Meanwhile, open any whole chipotles and discard seeds, then mince chipotles.
• Mix chipotles (with sauce), beef, onion, and salt with your hands, then form mixture into 4 (3/4-inch-thick) patties.
• Grill burgers on lightly oiled grill rack, covered only if using gas grill, turning over once, 4 minutes total for medium-rare. Grill English muffins, cut sides down, until grill marks appear, about 30 seconds. Serve burgers in English muffins.
• Grilling Procedure
• If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
• Hot: When you can hold your hand there for 1 to 2 seconds
• Medium-hot: 3 to 4 seconds
• Low: 5 to 6 seconds
• If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.

Steps:

• PREPARE MAYONNAISE:.
• Combine first 5 ingredients in a food processor or blender; process until smooth.
• Transfer to a bowl; cover and chill.
• PREPARE BURGERS:.
• Place onions, 1/4 cup cilantro, chile, and juice in a food processor; process until finely chopped.
• Add salt and salmon; pulse 4 times or until salmon is coarsely ground and mixture is well blended.
• Divide salmon mixture into 4 equal portions; shape each portion into a (1-inch-thick) patty.
• Cover and chill 30 minutes. (The longer you wait the better!).
• Heat a grill pan over medium-high heat.
• Coat pan with cooking spray.
• Add patties to pan; cook 6 minutes on each side or until desired degree of doneness.
• Wipe skillet with paper towels; recoat with cooking spray.
• Place 2 muffins, cut sides down, in pan; cook 2 minutes or until lightly toasted.
• Repeat procedure with cooking spray and remaining muffins.
• Place 1 muffin bottom on each of 4 plates; top each serving with 1 lettuce leaf and 1 patty.
• Spread about 1 tablespoon mayonnaise mixture over each patty; place 1 muffin top on each serving.