This recipe is from the Our Best Bites cookbook, but the recipe can also be found at ourbestbites.com.
Burgers:
1 1/2 lb ground chuck or ground sirloin
1-1 1/2 chipotle peppers canned in adobo sauce (I accidentally forgot to add these, and they still turned out great.)
1 1/2 T adobo sauce (from the chipotle chili can)
1/4 C grated onion
1 t garlic powder
1/2 t cumin
1 1/2 t kosher salt
1/4 t pepper
Chipotle-lime Mayo:
1/2 C Mayo
2 t lime juice
1 1/2 t adobo sauce (from the canned chipotle chilis)
2T chopped fresh cilantro
4-6 good quality buns
1 tomato
1-2 avocado
lettuce
optional: jack, cotija, or queso fresco cheese (I used Monterrey Jack because that is what I had.)
1. Start by making the sauce. Place mayo, adobo sauce, lime juice and cilantro in a small bowl. Stir it all together. Cover it and set in the fridge. You can make this part up to 2 days ahead of time if you want to. This sauce is the best part of the burger!
2. Preheat grill or indoor grill pan.
3. Place the beef in a bowl and gently crumble with your fingers. Add the chipotle peppers, adobo sauce, grated onion, garlic powder, cumin, kosher salt, and pepper. Use your hands to gently mix things together.
4. Divide into 4 patties (or 6 little ones) and place on a preheated grill, indoor grill pan, or skillet. If you want to top with cheese, do so in the last few minutes of grilling. I’d use jack, cotija, or even some queso fresco. While the burgers are cooking, toast buns and spread chipotle-lime sauce generously on each side of each bun.
5. When the burgers are done to your liking let them stand for 5 minutes off the grill/pan and then pop onto your prepared buns. Top with tomato slices, avocado slices, and a crisp piece of lettuce.
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