Fiery Tex Mex Chipotle Cheeseburgers Recipes

Steps:

• In a large resealable plastic bag, mix together 2 tablespoons oil, garlic, chile powder, red pepper flakes, and salt and pepper, to taste. Add half the can of tomatoes (reserve the remaining tomatoes for the Round 2 Recipe Beef and Bean Burritos). Add the pork chops, seal, and mix everything together. Put the bag into a bowl and refrigerate for at least 2 hours or up to overnight.
• Heat your outdoor grill or a grill pan over medium-high heat.
• Remove the chops from the marinade and grill on medium-high heat, about 4 minutes per side. Pour the marinade into a saucepan, bring to boil, and cook until slightly thickened, about 5 minutes.
• While the pork chops are cooking, make the cabbage. Shred half the head of cabbage (reserve remaining half for Round 2 Recipe Beef and Bean Burrito). In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. When it is hot, add the cabbage and cook until it starts to wilt, about 3 minutes. Then add the vinegar, brown sugar, and salt, to taste. Stir it well and cook until the cabbage is completely wilted and just tender, about 5 minutes.
• Serve the pork chops on top of the cabbage and top with the cooked marinade. (Reserve 1 pork chop for the Online Round 2 Recipe Pork and Cornbread Bites.)

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:

• Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
• In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.
• Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.

Steps:

• In medium sized bowl whisk egg.
• Add salsa and seasoning.
• Mix in cheese, meat and bread crumbs.
• Shape into 4 patties.
• Grill over medium heat until done- about 15 minutes.

Steps:

• Halve, pit and peel avocado.
• Mash ¼ of avocado with a fork; add mayonnaise, lemon juice, hot sauce and salt to taste; mash with back of fork until smooth.
• Stir in tomato, chipotle, scallion, cilantro, and remaining avocado, cut into ¼ inch cubes and fold together gently but thoroughly. Cover surface with plastic wrap and refrigerate until ready to use.
• Mix chili powder, cumin, oregano and salt into beef. Handling beef as little as possible, divide it into quarters; shape each quarter into a patty.
• Heat a well-seasoned, ridged, cast-iron pan over moderately-high heat (or grill on bbq) until hot and cook the hamburgers 5 ½ minutes per side for rare.
• Top with cheese slices and cook, covered, for 1 minute, to melt cheese.
• Transfer to a plate and let stand, tented loosely with foil, for 3 minutes, to finish cooking.
• Transfer to hamburger buns; top with guacamole dressing, sliced, pickled jalapeno rings (to taste) and lettuce.

Steps:

• Caramelized Adobo Onions:.
• Heat the oil over medium high heat.
• Add onions and reduce the heat to medium-low.
• Cook slowly, stirring occasionally, until golden brown and caramelized, about 20 minutes.
• Add the salt and pepper to taste, sugar and adobo sauce stir well to combine.
• Meanwhile make Tomato and Avocado Salsa:.
• Add all ingredients from the salsa using 1/2 the cilantro and parsley and added the 1/8 cup finely mined onion. Chill till ready to serve.
• TEXotic-MEXotic BURGERS:.
• Preheat oven to 375°F.
• Mix all burger ingredients together including the remaining cilantro and parsley. Make burgers using 1 tablespoon full of meat mixture.
• Place on a cookie sheet pan and bake for 5-10 minutes. Don`t overcook.
• Meanwhile place chips on serving platter topping with just a tad of refried beans (used just to hold the mini burgers on).
• Remove burgers from oven and place on beans be sure to get the cheese that oozed out (go ahead sneak some for yourself ;) ), topping with a tad of sour cream, Caramelized Adobo Onions, and salsa.
• Enjoy these finger licking good burgers!
• Alternate: Yes you can make regular sized burgers just bake a bit longer till desired doneness.