Chipotle Burger Topped With Grilled Onions And Cheese Recipes

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:

• 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:

• 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.

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:

• 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 on HIGH for 10 minute Mix peppers, 2 ounces salsa, and beef together then formed into four 1/2 inch thick burgers. Rub outside of patties with oil.
• Coat grill lightly with vegetable oil.
• Brush onion slices with olive oil and season with salt & pepper, sear on grill 1-2 min each side, remove and set aside. Grill rolls, cut side down 30 seconds; remove and set aside.
• Sear meat on grill, about 2 min, until meat has changed color about one-quarter way up from bottom. Turn over. Sear 1 to 3 minute.
• Reduce heat to MEDIUM (for most burgers) or LOW (for burgers thicker than 1 inch); close lid.
• Cook burgers to 160 degrees internal temperature. Check by inserting digital thermometer halfway into thickest part of burger.
• Top with cheese; close lid. Grill until cheese starts to melt, 1 minute. Place each burger on rolls topped with 2 tsp salsa, grilled onion rings.