Chipotle Burger Topped With Grilled Onions And Cheese 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:

• Make the Chipotle Mayo:.
• Add all ingredients in a food processor and puree. Season to taste with salt and pepper. Keep chilled.
• Make the burgers:.
• In saute pan over low/medium add olive oil, onions, and a pinch of salt. Cook the onions stirring occasionally for 3 minutes. Add chopped garlic and cook for 1 to 2 minutes. Remove from heat and let cool.
• In large bowl combine, ground turkey, worcestershire sauce, chopped cilantro, salt and black pepper to taste and cooled onion and garlic mix.
• Mix ingredients with your hands and shape into 4 uniformed sized patties. With your finger make an indent in the center of each patty (this will prevent the burgers from puffing up in the center while cooking).
• Place burgers on cookie sheet and place in the freezer for 15 minutes. This will prevent the burgers from falling apart on the grill.
• Preheat indoor or outdoor grill to high. Grill the burgers for 5 to 6 minutes per side. Add cheese slices the last 3 minutes of cooking and cover loosely with foil.
• Serve on toasted whole grain english muffins with any or all of above toppings.

Steps:

• Onions:.
• DO AHEAD; CAN BE MADE UP TO 3 DAYS AHEAD! Prepare grill to medium high heat. Arrange onion rounds on baking sheet. Brush with oil; sprinkle with 3/4 teaspoon coarse salt and pepper. Transfer onion rounds to grill rack; close cover. Cook until onions are tender, about 10 minutes. Transfer to a medium bowl. Toss with vinegar. Cover and chill.
• Chipotle Ketchup:.
• DO AHEAD; CAN BE MADE UP TO 3 DAYS AHEAD!
• Mix ketchup, chilies, adobo sauce, and 2 teaspoons vinegar in small bowl. Season with salt and more vinegar, if desired. Cover and chill.
• Burgers:.
• Shape beef into 6 1/2 inch-thick patties. Sprinkle patties on both sides with coarse salt and pepper.
• Prepare grill to medium high heat. Place burgers on grill. Close cover; cook burgers until bottoms start to darken and juices rise to surface, about 3 minutes. Turn burgers; cook to desired doneness, about 3 minutes longer for medium-rare. Top with onions and cheese. Close cover; cook until cheese melts.
• Place grilled English muffin or bun bottoms on plates; spread with ketchup. Top with burgers, tomatoes, spinach, and grilled muffin tops. Serve, passing remaining ketchup separately.

Steps:

• Heat grill to medium heat.
• Mix meat, onions and half the chipotle peppers just until blended; shape into 4 (1/2-inch-thick) patties. Stir remaining chipotle peppers into barbecue sauce. Brush half the barbecue sauce mixture evenly onto cut sides of buns.
• Grill patties 8 min.; turn. Brush with remaining barbecue sauce. Grill 4 min. or until burgers are done (160ºF). Top burgers with cheese and place buns, cut sides down, on grill grate; grill 1 min. or until cheese is melted and buns are lightly toasted.
• Fill buns with lettuce, tomatoes and cheeseburgers.

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 a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
• Gently mix pork, chipotle, garlic, and a scant teaspoon salt until just combined. Form into 4 (1/2-inch-thick) patties.
• Oil grill rack, then grill patties, covered, 4 minutes.
• Flip patties and top with a slice of cheese. Grill, covered, until just cooked through, 1 to 2 minutes more.
• Spread buns with mayonnaise and assemble burgers with tomatillo, avocado, and cilantro.

Steps:

• For onions:
• Prepare barbecue (medium-high heat): Arrange onion rounds on baking sheet. Brush with oil; sprinkle with 3/4 teaspoon coarse salt and pepper. Transfer onion rounds (still intact) to grill rack; close cover. Cook until grill marks appear, about 4 minutes per side. Reduce heat or move onions to cooler part of grill. Close cover; cook until onions are tender, about 10 minutes. Transfer to medium bowl. Toss with vinegar. DO AHEAD: Can be made 3 days ahead. Cover; chill.
• For chipotle ketchup:
• Mix ketchup, chiles, adobo sauce, and 2 teaspoons vinegar in small bowl. Season with salt and more vinegar, if desired. do a h e a d Can be made 3 days ahead. Cover and chill.
• For burgers:
• Shape beef into six 1/2-inch thick patties. Sprinkle patties on both sides with coarse salt and pepper. Prepare barbecue (medium-high heat). Place burgers on grill. Close cover; cook burgers until bottoms start to darken and juices rise to surface, about 3 minutes. Turn burgers; cook to desired doneness, about 3 minutes longer for medium-rare. Top with onions and cheese. Close cover; cook until cheese melts. Place muffin bottoms on plates; spread with ketchup. Top with burgers, tomatoes, if desired, spinach, and muffin tops. Serve, passing remaining ketchup separately.
• *Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.

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.