Chipotle Pork Cheeseburger Recipes

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:

• 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:

• 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:

• Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. In a small bowl, combine chipotle peppers, adobo sauce, barbecue sauce, water, garlic, cumin, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through. , For coleslaw, in a large bowl, combine cabbage, mango, pineapple, cilantro, lime juice, salt and pepper. Place 1/4 cup pork mixture on each roll bottom; top with 2 tablespoons coleslaw. Replace tops.

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:

• In large skillet, heat half of the oil over medium heat; fry pork, breaking up with fork, until no longer pink, about 8 minutes. Drain off fat; remove pork and set aside.
• In same skillet, heat remaining oil; fry onion, garlic, cumin, ground coriander, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes. Return pork to pan. Add salsa and chipotle peppers; simmer, stirring, until thickened and saucy, about 3 minutes. Stir in fresh coriander.
• Spoon one-quarter of the pork mixture onto centre of each tortilla; sprinkle evenly with cheese, green pepper and tomato. Fold bottom edge over filling, then sides; roll up.
• Bake on rimmed baking sheet in 400°F (200°C) oven, turning once, until golden, about 7 minutes.

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.