Burgers With a Kick: Chipotle Cheeseburgers
This deceivingly plain looking cheeseburger is not your everyday burger – it is flavorful with just the right amount of spice. If you ever get cravings for a good juicy burger, I recommend this one!
As a side, I boiled 2 sweet potatoes for 20 minutes, then blanched them in cold water. When the sweet potatoes are cool enough to handle, I peeled them and cut them into long “fries”-like shapes. Grill them for a few minutes until grill marks show. Then, in a small bowl, whisk together 2 tbsp lime juice, 3/4 tsp kosher salt, 1/4 cup olive oil, a dash of black pepper, and 2 tbsp of freshly chopped cilantro. When sweet potatoes are done, drizzle vinaigrette over the potatoes. These are healthier and better tasting than fries!
- 1 tablespoon canned chipotle chiles in adobo, seeded and chopped
- 1 tablespoon adobo sauce from the can
- 1 lb ground beef chuck
- 1/2 cup finely chopped onion
- 1 teaspoon salt
- 4 thick slices of Monterey Jack cheese
- A handful of cilantro, roughly chopped
- 4 organic wheat buns
- Heat grill pan on high heat, and add vegetable oil to grease the pan.
- Open any whole chipotles with a fork and knife and discard seeds, then mince chipotles.
- Mix chipotles, sauce, beef, onion, and salt with your hands, then form mixture into 4 (3/4-inch-thick) patties.
- Grill patties on grill pan for 4 minutes on one side. Flip and add cheese on patties to let cheese melt. Grill for another 4 minutes for medium. If you are using an outdoor grill, you will need to reduce grill time.
- Toast the buns, and add patties and cilantro to form 4 burgers.
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