You will be happy to try my favorite Chipotle Jalapeño Cheeseburger. This guy is laughably easy to make so long as you don’t have any qualms touching raw ground 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.
Delicious Chipotle Jalapeño CheeseburgerPrint Recipe
- 1 pound ground beef
- 1 egg, beaten
- 1/4 cup bread crumbs (substitute finely crushed sesame crackers or similar)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon chile powder
- 1 large tomato, sliced
- 1 red onion, sliced
- 2 fresh jalapeño peppers, sliced
- 4 slices sharp cheddar cheese
- 4 burger buns, toasted (buns for those avoiding)
- TO MAKE THE CHIPOTLE MAYO:
- 1/4 cup mayonnaise
- 2 teaspoons chipotle chiles en adobo sauce (i.e. no chiles, just the sauce), to taste depending on your desired heat level
1. 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!).
2. Once well incorporated, separate beef into 4 patties, 1/4 pound 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.
3. Flatten each patty out onto its own piece of wax paper, then stack to take to the grill. Meanwhile, assemble the toppings.
4. 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).
5. Grill the burgers to your desired doneness (yes, doneness–otherwise, I would just suggest medium).
6. Apply the cheese to the patties during the last few minutes on the grill.
7. 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.