Best Chipotle Burger Recipes

SOUTHWESTERN BEEF BURGER WITH CHIPOTLE AIOLI

Steps:

• To Make the Chipotle Aioli: Add all the ingredients to a food processor and puree. Season to taste with salt and pepper.
• To Make the Burgers: Heat grill.
• Combine all burger ingredients in a mixing bowl and mix well. Form into four patties. Grill both sides, top each with slice of cheese and transfer to grilled buns.
• Dress burgers with sliced red onions, jalapenos, lettuce, pickles, bacon and Chipotle Aioli, as desired.

SOUTHWESTERN BURGER WITH CHIPOTLE MAYONNAISE & BBQ SAUCE

Steps:

• Lightly mix cumin, chili powder, salt, and ground beef; form patties, and grill until done.
• Spread chipotle mayonnaise on one side of bun; add fixings & burger; spread BB sauce on other side of bun; then enjoy!

CHIPOTLE SALMON BURGER

Steps:

• In a medium bowl, whisk together the mayonnaise, lime juice, and soy sauce. Add the bell pepper, onion, and chopped chipotle peppers, and stir until well combined. Fold in the panko, flaxseed, and beaten egg. Gently fold in the salmon.
• Divide the mixture into six equal parts and, using clean hands, shape each into a ball. Pat each ball into 2 1/2-inch-wide and 3/4-inch-thick burger patties. Place the patties into an airtight container and cover.
• Heat a medium grill pan or cast- iron skillet over medium- high heat. Add the olive oil, reduce the heat to medium, and cook the patties, in batches, until golden brown, 2 to 3 minutes. Gently turn them over and brown the opposite sides for an additional 2 to 3 minutes. Transfer the cooked patties to a paper towel-lined plate while you prepare the sauce.
• In a small bowl, whisk together the yogurt, chives, and Worcestershire sauce.
• To serve, place each burger on a toasted bun, smear on a dollop of the sauce, and layer on the kale and thinly sliced red onion.
• Clean green tip:
• Instead of making burgers, you can shape the salmon mixture into mini-salmon cakes for bite- size party appetizers. Top with a little dollop of creamy chive sauce and watch your guests devour these bites!

CHIPOTLE TACO BURGER

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Use your hands to thoroughly mix ground beef, onion, chipotle peppers, and taco seasoning together in a bowl; shape into 4 patties.
• Cook burgers on preheated grill until firm, hot, and grey in the center, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

CHIPOTLE-HONEY BBQ BACON BURGER WITH GORGONZOLA CHEESE

Steps:

• Mix ground beef, ground pork, green onion, red pepper and garlic.
• Form into 6 patties.
• Roll in black pepper.
• Refrigerate until needed.
• Heat grill to medium heat.
• Place a 2-quart saucepan on grill.
• Heat olive oil in saucepan.
• Sauté chipotle peppers, green peppers, red peppers, red onion, roma tomatoes and garlic.
• Deglaze with apple cider vinegar and let simmer.
• Add dry mustard.
• Blend sauce mixture; combine until smooth.
• Add ketchup and honey.
• Bring to a slow simmer.
• Cook bacon in a griddle/frying pan on grill surface.
• Keep warm for later use.
• Place burger patties on grill.
• Cook until medium-well, basting with Chipotle-Honey BBQ Sauce.
• Place 1 teaspoon Chipotle-Honey BBQ Sauce on top and bottom of each Kaiser bun.
• Assemble as follows: bottom bun, Gorgonzola cheese, peppered bacon, burger patty, roma tomatoes, and top bun.

CHIPOTLE CORN BURGER

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 STUFFED BRONTO BURGER

Steps:

• 1. In a large bowl, mix ground beef with 2 tbsp. red onion. Add black pepper, BBQ seasoning,garlic salt and chipotle puré; mix well. Divide meat in 6 balls, 3 much smaller, and using a burger press, lay the bigger ones, one at a time, and form patty; set aside
• 2. When all 3 are formed, divide by 3 the remaining red onion, red pepper and mushrooms and stuff the middle of each. Dash the middle of each patty with Cholula®, BBQ Sauce, and freshly ground black pepper, to taste. If desired, add some grated cheese in the center as well.
• 3. Form 3 smaller patties with the remaining ground beef and put one of each on top of the stuffed patties, forming a burger. Transfer them in the refrigerator for at least 1 hour.
• 4. Preheat grill to 500ºF. Put burgers and cook about 7 minutes per side. After flipping one side, wait about 4 minutes before brushing with more BBQ Sauce
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=De17eiyyu4U

CHIPOTLE CREAM CHEESE BACON BURGER

Steps:

• 1. To make the Avocado Lime Aioli, combine the mayonnaise, avocado, lime juice, salt and pepper in a small bowl and mix until creamy. Transfer to a bowl and refrigerate until assembling the burgers.
• 2. Cook Bacon until crisp and set aside on paper towel lined plate to drain. Reserve 2 Tablespoons of the bacon drippings to add to the meat and discard the rest.
• 3. To make the patties combine beef, salt, pepper, cumin, coriander, and in the large bowl with the bacon drippings and mix together well with a wooden spoon, handling the meat as little as possible. Divide the mixture into 4 equal portions and make patties. Cook patties in the same pan as the bacon over medium high heat for 3-5 minutes on one side and then turn them over, cook for another 3-5 minutes or until done.
• 4. Brush the cut sides of the buns with oil and place them cut sides down on a griddle pan to toast for about 3 minutes or until starting to get golden brown in color.
• 5. Chop up 4 Chipotle peppers and slice the tomato.
• 6. To assemble the burgers, spread 1 ounce of cream cheese on the cut side of the toasted bottom bun, then add 1 tablespoon of the chipotle peppers, 2 slices of bacon, then place the patty on, followed by a tomato slice, 1 teaspoon of the cilantro leaves, 1 lettuce leaf. Spoon 1 tablespoon of the Avocado Lime Aioli on the cut side of the top bun. Place bun on top.

SUNNYSIDE BURGER WITH CHIPOTLE AIOLI

Steps:

• Whisk mayonnaise, 1 large garlic clove, chipotle powder, and pinch of salt together in a small bowl; cover and refrigerate.
• Place ground beef, 1 egg, seasoned bread crumbs, 2 garlic cloves, coriander, black pepper, and 1/4 teaspoon salt in a bowl; mix with your hands until just combined. Shape beef mixture into 4 patties.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook patties on preheated grill until browned on one side, about 6 minutes. Flip patties; continue grilling until no longer pink in the center, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer burgers to a plate; top each burger with a slice of Cheddar cheese and cover plate tightly with foil.
• Heat a nonstick skillet over medium heat; spray with cooking spray. Crack remaining eggs into skillet and immediately reduce the heat to low; season eggs with salt and pepper. Cook eggs until whites are set, about 2 minutes; add 1 tablespoon water to skillet, cover, and cook 1 to 2 minutes more.
• Spread about 1 tablespoon chipotle aioli on bottom of each hamburger bun; top each bun with 1 lettuce leaf, 1 onion slice, 1 tomato slice, and 1 burger. Add one egg to top of each burger; place top of hamburger bun over egg.

SIZZLIN' CHIPOTLE CHEDDAR BURGER

Steps:

• Heat grill to medium heat.
• Mix meat, onions and half the chipotle peppers just until blended; shape into 4 (1/2-inch-thick) patties. Stir remaining chipotle peppers into barbecue sauce. Brush half the barbecue sauce mixture evenly onto cut sides of buns.
• Grill patties 8 min.; turn. Brush with remaining barbecue sauce. Grill 4 min. or until burgers are done (160ºF). Top burgers with cheese and place buns, cut sides down, on grill grate; grill 1 min. or until cheese is melted and buns are lightly toasted.
• Fill buns with lettuce, tomatoes and cheeseburgers.

CHIPOTLE CHICKEN CLUB BURGER

Steps:

• Line 2 baking sheets with plastic wrap and set aside.
• Using hands, combine chicken, sauce, tomatillos, yellow onion, cilantro, garlic and cumin in a bowl.
• Form into 16 (3 1/2-inch) thin patties (about 1/3 cup each).
• Arrange in a single layer on prepared baking sheet and freeze until firm, about 15 minutes.
• Meanwhile, preheat broiler.
• Using a 4-inch biscuit cutter, cut tortillas into 16 smaller rounds.
• Arrange in a single layer on a baking sheet and broil, turning once, until golden and slightly crisp, 2-3 minutes.
• Transfer on baking sheet to a rack to cool.
• Meanwhile, preheat grill and lightly oil rack.
• Grill burgers, turning once, until cooked through, 3-4 minutes.
• Transfer to a large plate.
• Assemble burgers: Place 1 tortilla round on each serving plate, then top with 1 burger, 1 red onion slice and 1 tomato slice, another burger, onion and tomato slice.
• Top each with lettuce and tortilla round.
• Serve warm.

CHEESY BACON BURGER WITH SPICY CHIPOTLE AIOLO SAUCE

Steps:

• For the burgers:
• In a pan over medium heat, cook turkey bacon until it's nice and crispy. Once bacon is done being cooked, take the bacon out of the pan and set aside. Add bell pepper and onion into the same pan and cook until tender about 10 minutes. When done, set aside.
• Add ground beef into a small bowl. Add garlic powder and ground pepper and mix well.
• Divide the raw meat into 8 equal balls (I used my scale to measure into 2 ounces for each). Flatten out the ball, into a hamburger shape, and place half of a cheese wedge onto the center of 4 of the pieces of hamburger. Take the other four pieces of the hamburger and place on top of the cheese. Squish the two burgers together and seal the edges so the cheese doesn't ooze out.
• Place on a preheated medium heat grill and cook until done-about 5 minutes per side.
• Place burger on buns, top the burgers with bacon, peppers and onions and sauce.
• For Spicy Chipotle Aiolo Sauce:
• In a small bowl place all of the sauce ingredients together and whisk until combined.
• Makes 3/4 cups or 12 tablespoons of sauce.

SPICY STUFFED BURGER WITH CHIPOTLE SAUCE

Steps:

• Heat broiler.
• Shape meat into 4 (1/4-inch-thick) patties. Place 1 cheese piece and peppers evenly onto center of each of 4 patties. Top with remaining patties; pinch edges together to seal.
• Reserve 1 Tbsp. chipotle sauce. Broil patties, 6 inches from heat, 7 to 9 min. on each side or until done (160ºF), brushing occasionally with remaining sauce for the last few minutes.
• Fill buns with burgers and reserved sauce.

CHIPOTLE BURGER

Steps:

• Slice half of a white onion and jalapenos and place into pan with olive oil, butter and brown sugar over medium high heat. Fry until onion and jalapenos are caramelized about 8-10 minutes.
• Shape ground buffalo into 4 equally sized patties and and sprinkle with salt and pepper to taste.
• Grill ground buffalo on one side for about 4 min and flip. Place provolone cheese and smoked cheddar cheese and keep on grill until cheese is nice and gooey.
• For the chipotle sauce mix together mayo and ground chipotle pepper. Take the juice from the caramelized onion and jalapenos and mix it with the mayo mixture until you reach a pour able consistency.
• Toast the burger buns. Place the buffalo burger on the bun. Top with caramelized onion and jalapenos. Pour chipotle sauce over burger and top with bun.

EGG BURGER WITH BACON AND CHIPOTLE MAY

Steps:

• Mix the mayo and adobe sauce and refrigerate.
• Combine the ground beef or turkey, onion, jalapeno, salt and pepper in small bowl. Mix and shape into two hamburger patties. Press thumb into the top of each patty and make small indentation to keep the burger from swelling in the middle. Preheat the grill to medium high and cook burgers for about 5 minutes on each side. Place 1 piece of cheese on each burger in the last minute of cooking. Remove from heat and loosely cover.
• Spray skillet with nonstick cooking spray. Add 2 eggs and cook over medium low heat until whites are firm. Remove from heat. Cover and keep in pan to stay warm.
• Toast buns. Spread with chipotle mayo. Add one cheeseburger to each bun. Top with bacon, tomato, red onion, lettuce and the sunny side up egg.
• NOTES You can find the chipotle peppers in adobo sauce in the Mexican/Hispanic food section of your local grocery store.