Best Fiery Tex Mex Chipotle Cheeseburgers Recipes

Chipotle Cheeseburgers image

Provided by Valerie Bertinelli

Time 1h30m

Yield 4 burgers

Number Of Ingredients 18

1 1/2 pounds ground beef, 80/20
1/4 teaspoon dried oregano, preferably Mexican
1/4 teaspoon kosher salt
1/8 teaspoon garlic powder
Freshly ground black pepper
1/2 cup sour cream
3 chipotle chiles in adobo sauce, finely chopped, plus 3 tablespoons adobo sauce
1/3 cup finely chopped white onion
1 cup loosely packed fresh cilantro leaves, finely chopped
1/4 teaspoon kosher salt
Freshly ground black pepper
4 whole-wheat buns, split
2 tablespoons unsalted butter, softened
4 slices Cheddar
1 avocado, thinly sliced
Tomato slices, for topping
Green-leaf lettuce leaves, for topping
Red onion slices, for topping

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.

The Kitchen Tourists' Best Tex-Mex Burger! image

Provided by evelynathens

Time 27m

Yield 4 serving(s)

Number Of Ingredients 18

1 avocado
1 tablespoon mayonnaise
3 teaspoons fresh lime juice (or 2 tsps fresh lemon juice)
1 dash hot sauce (not too much, more heat will come with the minced chipotle)
salt
1 plum tomato, seeded and chopped
1 tablespoon minced chipotle chile in adobo
1/4 cup thinly sliced scallion
1 tablespoon minced fresh cilantro, to taste
1 1/2 lbs lean ground beef
1 1/2 teaspoons chili powder
salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
4 slices monterey jack cheese or 4 slices cheddar cheese
4 whole wheat hamburger buns, we like them toasted on the grill (if you can get bakery, seeded rolls, so much the better)
pickled jalapeno pepper, rings (store bought or Pickled Jalapeno Rings)
4 buttery-crisp lettuce leaves

Steps:

Halve, pit and peel avocado.
Mash ¼ of avocado with a fork; add mayonnaise, lemon juice, hot sauce and salt to taste; mash with back of fork until smooth.
Stir in tomato, chipotle, scallion, cilantro, and remaining avocado, cut into ¼ inch cubes and fold together gently but thoroughly. Cover surface with plastic wrap and refrigerate until ready to use.
Mix chili powder, cumin, oregano and salt into beef. Handling beef as little as possible, divide it into quarters; shape each quarter into a patty.
Heat a well-seasoned, ridged, cast-iron pan over moderately-high heat (or grill on bbq) until hot and cook the hamburgers 5 ½ minutes per side for rare.
Top with cheese slices and cook, covered, for 1 minute, to melt cheese.
Transfer to a plate and let stand, tented loosely with foil, for 3 minutes, to finish cooking.
Transfer to hamburger buns; top with guacamole dressing, sliced, pickled jalapeno rings (to taste) and lettuce.