CHIPOTLE CHEESEBURGERS
Provided by Valerie Bertinelli
Categories main-dish
Time 1h30m
Yield 4 burgers
Number Of Ingredients 18
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.
CHIPOTLE BURGERS
Categories Sandwich Beef Onion Pepper Quick & Easy Summer Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 5
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.
CHIPOTLE BURGERS
Make and share this Chipotle Burgers recipe from Food.com.
Provided by gailanng
Categories Tex Mex
Time 32m
Yield 4 serving(s)
Number Of Ingredients 15
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.
CHIPOTLE BURGERS
This is about the only way my husand and I do burgers any more. We generally use chipotle salsa (Le Jardin's) instead of the canned chipotle's and adobo sauce.
Provided by abigail363
Categories Meat
Time 2m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 384.3, Fat 25.8, SaturatedFat 10, Cholesterol 115.7, Sodium 989.4, Carbohydrate 4.1, Fiber 1, Sugar 2.1, Protein 32.5
TEXAS HOLD-UMS MINI CHIPOTLE BEEF BURGERS WITH WARM FIRE ROASTED GARLIC KETCHUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 16m
Yield 6 servings, 2 burgers each
Number Of Ingredients 13
Steps:
- Preheat grill pan to high.
- Place the meat in a bowl. Cut the onion in half. Grate half the onion into the meat using the small grate on a box grater. Chop and reserve the other half onion. Add Worcestershire, chipotles and sauce and grill seasoning to burgers. Drizzle a little extra-virgin olive oil over the bowl and mix meat. Score the meat into 4 sections. Make 3 mini-burgers, each 3 inches wide, 1-inch thick, from each half-pound of meat.
- Heat a small sauce pot over medium heat. Add extra-virgin olive oil and garlic. Cook garlic 2 to 3 minutes then add sugar and vinegar, cook 2 minutes more and stir in tomatoes. Season sauce with salt and pepper and allow it to reduce 5 to 6 minutes more.
- Grill meat 2 to 3 minutes on each side and top with cheese, if you like.
- Place burgers on buns and top with raw chopped onions and warm fire roasted ketchup and serve.
CHIPOTLE CORN BURGER
Provided by Food Network Kitchen
Yield 1 burger
Number Of Ingredients 0
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.
CHIPOTLE BISON BURGERS
We love bison as a lean, flavorful alternative to beef. For this burger, we combine smokey chipotles and warming spices in the patties. The gentle kick is tamed by a cooling avocado mash, and the crunch of crispy lettuce and white onion. It results in a hearty, full-flavored burger that's lower in calories than you might think!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 550, Fat 31 grams, SaturatedFat 11 grams, Cholesterol 93 milligrams, Sodium 849 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 27 grams, Sugar 8 grams
CHIPOTLE BLACK BEAN BURGERS (VEGAN!)
These were just an experiment made quickly with what was on-hand in the food processor--but a great success served on whole wheat buns with guacamole! You can easily modify to suit your own preferences. I added one chipotle from a can of chipotles-in-adobo sauce. In case you're wondering what to do with the rest of that can: I separate a few chiles with some sauce into tiny plastic containers (you know those ones you never use?) and keep them in the freezer until needed. Just a minute in the microwave dethaws! Note that the cornmeal is the main binder/thickener for this recipe--add it a bit at a time, and don't be afraid to add a few tablespoons more if your burger mix is still a bit runny. I've found that leaving a bean burger mix alone to absorb moisture for a few minutes can also be helpful before trying to form patties.
Provided by Just Garlic
Categories Black Beans
Time 40m
Yield 4 patties, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 F and spray a baking pan lightly with oil.
- Add the first five ingredients (chili through rice) to your food processor and pulse to chop. Then add the drained, rinsed black beans and process until beans are mostly broken down.
- Now begin adding the corn meal in small amounts, pulsing as you go. The mixture will likely remain somewhat "sticky"--that's fine. But you do want it to be "dry" enough to handle without it sticking to your hands. As you add the final bit of cornmeal, add salt and pepper and give the mix a taste for seasoning and make adjustments if necessary.
- Once you've incorporated the cornmeal and seasoned, pour into a separate bowl and allow to sit in the refrigerator for 10-15 minutes.
- Remove the chilled mix from the refrigerator, and portion by hand into four separate, burger-shaped patties. (I like to add a sprinkle of steak seasoning to the exterior at this point.) Place your shaped patties onto your prepped baking tray and slide them into the preheated oven. You will want to cook them about 8-10 minutes on this side, then take them out and flip before cooking an additional 5 minutes.
Nutrition Facts : Calories 177.6, Fat 0.8, SaturatedFat 0.2, Sodium 6.1, Carbohydrate 34.9, Fiber 8.2, Sugar 2, Protein 8.7
CHIPOTLE SALMON BURGERS
These are truly awesome! These burgers are rather fragile, so use a grill pan or a nonstick skillet. The patties should be shaped up to 8 hrs in advance & refrigerated, so the flavors can marry and cook just before serving. We used whole-wheat English muffins but ciabatta rolls or sesame hamburger buns will be fine. Cooking Light Magazine, June 2008 edition. Not accounted for in instructions.
Provided by Manami
Categories Lunch/Snacks
Time 32m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 342.3, Fat 9.7, SaturatedFat 1.8, Cholesterol 77.8, Sodium 575.4, Carbohydrate 28.6, Fiber 2.6, Sugar 3.9, Protein 33.9
SPICY CHIPOTLE TURKEY BURGERS
With a chipotle chile pepper, mozzarella cheese and other seasonings, you will absolutely love this spicy, yet flavorful, burger!
Provided by mbaucum
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil grate. Place the ground turkey, onion, cilantro, chipotle chile pepper, garlic powder, onion powder, seasoned salt, and black pepper in a mixing bowl; mix well. Form into 4 patties.
- Cook the hamburgers on the preheated grill until the turkey is no longer pink in the center, about 4 minutes per side. Place the mozzarella slices on the patties 2 minutes before they are ready. Serve on the toasted buns.
Nutrition Facts : Calories 376.2 calories, Carbohydrate 25.8 g, Cholesterol 101.6 mg, Fat 15.3 g, Fiber 1.8 g, Protein 33.3 g, SaturatedFat 5.6 g, Sodium 725.3 mg, Sugar 1.5 g
TACO BURGERS WITH CHIPOTLE MAYONNAISE
Another variation of the classic hamburger! It goes on and on! This will become one of your favorites.Chop up some jalapeños for those with the cast iron stomach. Chipotle peppers are smoked jalapeños. They usually come in cans and have a vinegar based sauce. You can omit the egg if you serve your meat rare or medium-rare.Ole'.To add as note re: the burger patties not holding together, after reviewing all of the reviews, it is my descision not to change the recipe. I make these often and have never had the problem. If recipes like meatloaf, etc.and this one don't hold together, more breadcrumbs are needed. If too dry, add some more liquid such a a few drops of water.
Provided by FLUFFSTER
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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.
MEXICAN CHICKEN BURGER
Ready in under 20 minutes, this burger with spiced chipotle chicken breast, in toasted brioche with guacamole, makes for a satisfying weeknight treat for one
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 18m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 709 calories, Fat 34 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 46 grams protein, Sodium 2.2 milligram of sodium
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