Best Smoky Cheeseburger With Chipotle Mayo Recipes

FIERY TEX-MEX CHIPOTLE CHEESEBURGERS

Steps:

• For the chipotle mayonnaise: Remove peppers from can (you may want to use rubber gloves if sensitive to peppers). Carefully split open and scrape out seeds. Finely chop peppers; set aside.
• In a small bowl, stir together 1 1/2 teaspoons chopped chipotle peppers and mayonnaise; set aside covered in refrigerator until ready to use.
• For the burgers: In a mixing bowl, stir to combine ground beef, chili seasoning, 2 teaspoons chopped chipotles, and beer. Wet your hands to prevent sticking and shape into 4 patties slightly larger than the buns; set aside covered in refrigerator if not cooking immediately.
• Set up grill for direct cooking over high heat. Brush and oil grill before cooking.
• Season burgers with salt and pepper and place on hot oiled grill. Cook 4 to 5 minutes per side for medium. Place cheese slices on burgers 2 to 3 minutes before burgers are done.
• Serve hot on toasted bun with lettuce, tomato, onion, sliced avocado, if desired, and a dollop of chipotle mayonnaise.
• INDOOR: Follow instructions for preparing burgers. Preheat broiler. Place burgers on wire rack over foil-lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium. Place cheese slices on burger 1 to 2 minutes before done. Serve hot on toasted bun with lettuce, tomato, onion, sliced avocado (if desired), and a dollop of chipotle mayonnaise.

CHIPOTLE CHEESEBURGER

Steps:

• 1. In medium bowl, stir together mayonnaise, 1 tbsp. chipotle sauce, 1 tsp. garlic, cilantro and adobo; cover and refrigerate until ready to use.
• 2. In large bowl, gently mix together beef, chopped chipotle, 3 tbsp. chipotle sauce, remaining garlic and adobo until combined. Divide meat into 6 portions; form into 1"-thick patties. (Take care not to over-handle meat or else it will toughen).
• 3. Prepare grill to medium-high heat, grease with oil (or heat oil in medium skillet over medium-high heat). Cook burgers, flipping once, until charred and cooked to desired doneness (about 12 minutes total for medium rare). Add cheese to patties about 5 minutes before taking them off grill.
• 4. To assemble, divide patties evenly among bottom buns; top with onion slice, tomato slice, lettuce and top bun spread with reserved chipotle mayonnaise.

TRIPLE SMOKE BURGER

Steps:

• In a food processor or blender, purée mayonnaise, mustard, and 1 tablespoon chipotle; transfer to a bowl.
• Cook bacon in batches in a skillet over medium heat, turning occasionally, until crisp; transfer to paper towels to drain.
• Gently mix beef with 1 tablespoon chipotle, paprika, and 1 teaspoon salt until combined. Form into 4 (4-inch) patties.
• Prepare a grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
• Meanwhile, brush both sides of onion rounds and avocado slices with olive oil.
• Oil grill rack then grill onion rounds, turning over once, until slightly charred, 2 to 3 minutes total. Discard wooden picks.
• Grill avocado slices, turning once, until grill marks appear, about 30 seconds on each side.
• Grill patties, covered only if using a gas grill, until they reach 160°F on an instant-read thermometer, approximately 5 to 6 minutes on each side.
• Put sauce on buns and make burgers with lettuce, avocado, bacon, onion, and cilantro.

SMOKY CHEESEBURGER WITH CHIPOTLE MAYO

Steps:

• For mayo: mix mayo, peppers, adobo sauce and paprika in a bowl and whick well.
• Preheat Grill to High.
• In a mixing bowl combine bacon, ground beef, cheddar cheese and garlic. Mix well.
• Wet hands and shape mixture into 4 equal size patties. Place on a plate and refrigerate, covered, until ready to grill.
• Season each patty on both sides with salt and pepper and place on grill. Close lid and grill for 4-6 minutes. When done, remove burgers to a clean plate and cover to keep warm.
• Brush cut sides of hamburger buns with melted butter. Place bun, cut side down on grill surface and grill until toasted (1-2 minutes).
• Serve burgers with lettuce, tomato, onion, pickle and a dollop of Chipotle Mayonnaise.