Chipotle Burgers With Avocado Salsa Food

CHIPOTLE BURGERS WITH AVOCADO SALSA

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place half the chopped cilantro into a large bowl and mix with ground beef, chipotle peppers in adobo sauce, mushrooms, and Worcestershire sauce. Set remaining cilantro aside. Form the beef mixture into 4 patties.
• Lightly toss remaining cilantro in a bowl with avocado, onion, tomato, jalapeno peppers, lime juice, salt, and black pepper.
• Grill burgers on the preheated grill until browned and no longer pink inside, about 5 minutes per side. Serve the burgers on onion rolls topped with avocado salsa.

HONEY-CHIPOTLE GLAZED BEEF BURGERS WITH MINT-AVOCADO SAUCE

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• For the patties: Combine the chuck, sirloin, jerk seasoning, wine, and salt in a large bowl. Mix lightly and form into 6 patties. Refrigerate until ready to grill.
• For the sauce: Mash the avocado with the lime juice in a bowl. Stir in the mayonnaise and salt. Gently fold in the mint leaves. Cover and refrigerate until ready to serve.
• For the glaze: Combine the wine, vinegar, honey, chiles, and salt in a fire-proof saucepan. Place on the grill rack and cook, stirring often, until the mixture is reduced by half.
• When the grill is ready, brush the grill rack with the oil. Place the patties on the rack over direct heat. Cook for 4 to 5 minutes per side, basting often with the glaze until the desired doneness is reached.
• Brush some of the glaze on the cut sides of the rolls. Place the rolls, cut side down, on the rack and grill until lightly toasted. Remove the rolls and place on a serving plate.
• To assemble the burgers, place a lettuce leaf on each roll bottom. Top with a tomato slice. Add a patty, a dollop of the sauce, and a roll top.

OAXACAN TURKEY BURGERS WITH CHIPOTLE SALSA

Steps:

• Chipotle Salsa:.
• Heat a thick cast iron skillet until very hot and add tomatillos, garlic, tomatoes and onion and cook over low heat. Frequently flip until blackeded in small areas and soft, about 10 minutes. Place on plate and set aside to cool.
• Put the tomatillos, garlic, tomatoes and onion in a blender or food processor and pulse until coarsely chopped, be careful not to liquify. Add chipotles and adobo sauce, cilantro, salt and sugar and pulse one or two times until JUST mixed.
• Burgers:.
• Add turkey, cilantro, scallion, garlic, ancho powder, salt, pepper, cumin, coriander and cinnamon to a mixing bowl and gently knead. Form 4 patties about 3/4 inch thick and put on a saran wraped plate.
• Light your grill and when it is heated brush grate with oil. Grill the burgers for 13 minutes, turning once, for medium. Briefly warm the english muffins and place a burger on the bottom slice; top with the avocado, pumpkin seeds and a helping of Chipotle Salsa. Top the burger and serve with the remaining salsa on the side.