This month’s Burger Club is a Free-For-All. We were to dust off our favorite burger recipes and include them in a round up of Burger Club favorites. I knew immediately what burger I wanted to add to the roundup. Last year I made Southwest Chipotle Burgers and I’ve been meaning to make them again ever since.
I love the combination of cool and creamy and hot and spicy in this burger. This time around I changed it up and used little sourdough rolls from Winco and made mile high sliders. Be sure and have lots of napkins handy for this one. It’s definitely a juicy, delicious, messy burger. Definitely a four star burger.
- 1 1/2 lb ground chuck or ground sirloin
- 1-1/2 chipotle peppers canned in adobo sauce
- 1 1/2 T adobo sauce (from the chipotle chili can)
- 1/4 C grated onion
- 1 t garlic powder
- 1/2 t cumin
- 1 1/2 t kosher salt
- 1/4 t pepper
- 1/2 C Mayo
- 2 t lime juice
- 1 1/2 t adobo sauce (from the canned chipotle chilis)
- 2T chopped fresh cilantro
- 4-6 good quality buns
- 1 tomato
- 1-2 avocado
- Optional: jack, cotija, or queso fresco cheese
- Sauce: Combine mayo, adobo sauce, lime juice and cilantro in a small bowl. Cover and refrigerate. Sauce can made sauce to a day ahead of time.
- Crumble beef gently with your fingers into a bowl. Add the chipotle peppers, adobo sauce, grated onion, garlic powder, cumin, kosher salt, and pepper. Don't over-work, just mix it enough to distribute the ingredients. Divide into 4 patties (or 6 little ones) and place on a preheated grill, indoor grill pan, or skillet.
- If desired, top with cheese, during the last few minutes of grilling. When the burgers are done to your liking let them stand for 5 minutes off the grill/pan.
- Toast buns then spread chipotle-lime sauce generously on each side of each bun. Add burger and top with tomato slices, avocado slices, and a crisp piece of lettuce.
Recipe by Our Best Bites
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