Chipotle 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:

• 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:

• Put the chicken breast between two pieces of cling film and bash with a rolling pin or pan to about 1cm thick. Mix the chipotle paste with half the lime juice and spread over the chicken.
• Heat a griddle pan over a high heat. Once hot, cook the chicken for 3 mins each side until cooked through, adding the cheese for the final 2 mins of cooking. Add the bun, cut-side down, to the griddle pan to toast lightly. Season the chicken.
• Meanwhile, mash the avocado with the remaining lime juice. Stir in the cherry tomatoes, jalapeño and garlic, and season with a little salt. Spread over the base of the bun, then add the chicken followed by the top of the bun.

Steps:

• Heat grill to medium heat.
• Combine dressing and chipotle peppers.
• Mix turkey, green peppers, garlic powder and 2 Tbsp. dressing mixture just until blended; shape into 4 (1/2-inch-thick) patties.
• Grill 6 to 7 min. on each side or until done (165ºF), adding onions to the grill for the last 5 min. and grilling until charred, turning after 3 min.
• Place burgers on bottom halves of buns; top with remaining dressing mixture and onions. Cover with tops of buns.

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 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:

• Toss corn kernels and sliced bell pepper with lemon juice, olive oil and salt. Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into a ball, then shape into a 3/4-inch-thick patty; make an indentation in the center. Preheat a grill to high; brush the grates and burger with canola oil. Season the patty with salt and cumin and grill about 4 minutes per side.
• Mix 1/4 cup mayonnaise, 1 tablespoon minced chipotles in adobo and a splash of lemon juice. Serve the burgers on a crusty bun with chipotle mayonnaise, the corn salsa, onion, tomato and cilantro.

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.

Steps:

• To prepare:.
• Combine the beef, 1/2 cup salsa, egg (if using) and the 1/2 packet of taco seasoning.
• Mix in large bowl.
• Shape into 4 even burgers. Place the mayonnaise and chipotle chile in blender. Cover and blend until nice and smooth.
• Grill or broil burgers, turning once, until desired doneness. Serve on buns topped with chipolte chile mayonnaise and choice of toppings.
• Serve with your favorite corn tortilla chips.

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:

• Mix all ingredients for meat together in a medium sized bowl. Allow to sit while preparing other items.
• Mix all ingredients for dressing. Place into refrigerator until ready to use.
• Slice tomatoes, onions & mushrooms.
• Melt butter under medium heat, add olive oil & syrah, saute mushrooms until cooked & slightly browned. Set aside.
• Cook bacon. I prefer to fry it but use whatever method you prefer. Set aside.
• Toast sour dough bread.
• Form meat into two large patties the same shape as your bread.
• Place patties on pre-heated grill & grill until moderately charred on the outside and medium or medium rare on the inside.
• When patties are almost done place cheese on patties. Cook until melted.
• Spread dressing on bread, to the thickness you prefer.
• Place patty on bread along with all toppings (mushrooms, bacon, tomatoes, & onions.
• Enjoy!

Steps:

• Halve and pit the avocado, then scoop the flesh into a small bowl. Add the lime juice, cilantro, 1/4 teaspoon cumin and a big pinch of salt. Mash and stir until well combined; set aside.
• Combine the bison, chipotles, remaining 3/4 teaspoon cumin, the oregano, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; mix well. Form into 4 patties, about 4 1/2 inches wide and 1/2 to 3/4 inch thick. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the patties and cook until browned, about 3 minutes per side for medium, putting 1 cheese slice on each burger during the last minute of cooking.
• Serve the burgers on the buns with ketchup, the avocado mixture, shredded lettuce, sliced onion and cilantro. Serve with tortilla chips and the lime wedges.