Chipotle Jalapeño Cheeseburgers

Why is it that we always try and cram more into a long weekend than we would into a normal one?! One day I will learn my lesson and just relax. I suppose even when I’m relaxing though I like to be cooking. By the time Monday came around I was itching to bake some cookies and can some veggies! Unfortunately, we were much too busy for that. We spent Memorial Day with Ktam’s family and whipped up a big batch of German potato salad. My favorite part of Monday was definitely the homemade (GF) Marionberry pie my sister-in-law made served with french vanilla ice cream. I’m going to have to get my hands on that recipe!

Until then, you’ll just have to be happy with my favorite cheeseburger–the Chipotle Jalapeño Burger. This guy is laughably easy to make so long as you don’t have any qualms touching raw beef. I suppose the recipe would be just as good with chicken or turkey too but minus what goes into the beef itself. I could actually see this being amazing–think grilled chicken breast, include all the toppings that are on the original burger but add some honey to the chipotle mayo to make it into more of a glaze…ahhhh yummy.

Ingredients

1 lb ground beef
1 egg, beaten
1/4 c bread crumbs (GF substitute finely crushed sesame crackers or similar)
1 T Worcestershire sauce
1/2 t chile powder
Chipotle mayo (see below)
1 large tomato, sliced
1 red onion, sliced
2 fresh jalapeño peppers, sliced
4 slices sharp cheddar cheese
4 burger buns, toasted (GF buns for those avoiding)
Dilly Beans

Chipotle Mayo

1/4 c mayonnaise
2 t chipotle chiles en adobo sauce (i.e. no chiles, just the sauce), to taste depending on your desired heat level

Method

Start with your patties. Combine ground beef, egg, Worcestershire, and breadcrumbs in a bowl, and mix well (I like to use my hands as I will need them for the next step anyway–also, it’s fun!). Once well incorporated, separate beef into 4 patties, 1/4 lb each. To gain consistency in making these patties, I like to use wax paper. Cut 2 strips of wax paper (I measure to the width of my open hand, but that may cause some excess with you big-handed types), and then cut each strip in half, making squares. Flatten each patty out on to its own piece of wax paper, then stack to take to the grill. Meanwhile, assemble the toppings.

For the Chipotle Mayo, mix together the mayonnaise and the chipotle chiles. It’s that easy. It’s also delicious. Don’t feel bad if you are opening a can of chipotle chiles en adobo because it will stay in your fridge for 3-4 weeks if well sealed (DO NOT STORE IN CAN–one word: botulism). Looking for another recipe to use your leftovers on? I’ll share my favorite use for them eventually but meanwhile try some Chipotle Meatballs, Bacon & Tomato Guacamole, Zucchini-Mushroom Tacos with Chorizo, or even Kabobs Al Pastor.

Grill the burgers to your desired doneness (yes, doneness–otherwise I would just suggest medium), and apply the cheese to the patties during the last few minutes on the grill. Toast the patties either on the grill or in a toaster oven, and then assemble. If you’re feeling dangerous, I highly suggest at least 6 slices of jalapeños per burger. I like to put mine right on top of the cheese so they don’t fall off. Enjoy the satisfying crunch of freshly toasted bun, raw red onion, and jalapeño. Serves 4.