Which leads
me to these burgers. Jeff’s birthday was
last week. We went to a great steak
house the next day to celebrate, but I wanted to make him something that I knew
he would like for dinner. I thought all
day. I knew he would love tacos, but we
had eaten those earlier in the week and I was bored. I wanted a big juicy burger! So I figured why not do both? I dug around in the pantry and found a can of
green chilies and a can of chipotle peppers in adobe sauce. I already had 2 avocadoes. So I took a chance. This was wonderful! The chilies made the burgers really moist and
added more flavor. You could substitute Monterey
cheese for the pepper jack cheese if you don’t like heat. I wouldn’t use
cheddar, however, because it would clash with the flavors. I used Kaiser rolls
and toasted them so that they wouldn’t fall apart because the burgers, guac,
and mayo were all juicy.
Servings: 5 burgers
Hardware: Measuring spoons
and cups, a can opener, an airtight container, a whisk, a mixing bowl, a
spatula, a heavy bottom frying pan
Time: Prep-10 minutes, Cook-7-10 minutes
Ingredients:
-
⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 chipotle pepper in adobe sauce (1½ tablespoon)
- 1 ½ pounds ground beef
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 pinch cayenne pepper
- 4 ounce can green chilies
- Salt & Pepper
- Enough olive oil to cover the bottom of the pan
- ⅔ cup guacamole
- 5 bun size slices of pepper jack cheese
- 5 toasted Kaiser rolls
- Pickled jalapeño peppers, lettuce,
tomatoes, and onion slices for garnish
- Chop the chipotle and whisk into the mayo and sour cream. Put the mixture into the airtight container and place it into the fridge until needed.
- Mix the spices, can of green chilies (liquid and all), and the beef together in the mixing bowl.
- Divide the beef into 5 equal ¾ inch patties. Sprinkle both sides with salt. When making hamburger patties, it is best to shape them like bagels only instead of a hole make an indentation. When they cook, the middle will swell and the burger will be evenly cooked.
- In the pan, heat the olive oil over medium-high. Cook each burger for 4 minutes and then flip. Cook for 3-4 more minutes. Check the thickest burger to see if it is cooked enough for you.
- Place a slice of cheese onto each burger during the last minute or so of cooking.
- To serve place the burgers onto the split buns. Top each burger with 2 tablespoons of the chipotle mayo and 2 tablespoons of guacamole. Offer your guests pickled jalapeño peppers, lettuce, tomatoes, and onion slices. Serve with
fries, corn chips, or a green salad.
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