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Wednesday, May 19, 2010

Southwest Chipotle Burger

I am still dreaming about this burger. It seriously is one of the best burgers I have ever had. I ate it in like 3 bites. I wasn't going to take a picture at first so I just started eating it. After the first bite, I ran and got my camera, turned my plate so the partially eaten side would be hidden, and clicked right there at the table in the bad light and all. I could not be bothered to go and find good light and waste precious moments that could be used eating.
I got this off of Our Best Bites, which is one of my favorite food blog sites. Everything I have made from those two girls has been delicious.
This is their Southwest Chipotle Burger. It is a little hot so if you have kids, keep that in mind. One of my kids didn't like it but my 3 year old pounded it, almost as fast as me. In her little voice she announced that when her mouth got too spicy, she would just drink her water.
The Chipotle-Lime Mayo was A-MA-ZING! You have to add that when making this. And including the avocado, tomato, and lettuce really rounds it out nicely. Ryan said it was like a flavor explosion in his mouth.

Southwest Chipotle Burger

1 1/2 lb ground chuck or ground sirloin (I used 80/20 ground chuck. I mean if you are going to have a burger, you might as well make it from the good stuff!)
1-1/2 chipotle peppers canned in adobo sauce, cut up
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
optional: jack, cotija, or queso fresco cheese (I just added a little grated Monterey Jack)

To make the mayo, just put ingredients in a small bowl and mix together. Place in the fridge until ready to use. You can also make this ahead of time.

Gently crumble meat into a bowl. Add the other ingredients and gently work together. They give a great tip that if you overwork it, the meat gets a gross texture, so just mix until it is worked through.

Then divide into 4 patties (or 6 small patties) and place on your preferred cooking surface, be it grill, indoor grill, or skillet.

In the last few minutes of grilling, add your cheese. When done, remove from grill and let cool for about 5 minutes. Meanwhile, toast your buns and lather the prepared mayo on both sides. Then place burger on bun, add avocado, tomato, and lettuce and eat away into bliss!


  1. Sounds like I'm going to have to make these for Father's Day...without you...can I cry now?