Chipotle Burger Topped With Grilled Onions And Cheese Recipes

CHIPOTLE CHEESEBURGERS

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.

CHIPOTLE CHEESEBURGERS

Steps:

• In a small bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Cook 1-2 minutes longer or until cheese is melted. Serve on buns with lettuce and tomato if desired.

CHIPOTLE BISON BURGERS

Steps:

• Halve and pit the avocado, then scoop the flesh into a small bowl. Add the lime juice, cilantro, 1/4 teaspoon cumin and a big pinch of salt. Mash and stir until well combined; set aside.
• Combine the bison, chipotles, remaining 3/4 teaspoon cumin, the oregano, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; mix well. Form into 4 patties, about 4 1/2 inches wide and 1/2 to 3/4 inch thick. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the patties and cook until browned, about 3 minutes per side for medium, putting 1 cheese slice on each burger during the last minute of cooking.
• Serve the burgers on the buns with ketchup, the avocado mixture, shredded lettuce, sliced onion and cilantro. Serve with tortilla chips and the lime wedges.

SUNNYSIDE BURGER WITH CHIPOTLE AIOLI

Steps:

• Whisk mayonnaise, 1 large garlic clove, chipotle powder, and pinch of salt together in a small bowl; cover and refrigerate.
• Place ground beef, 1 egg, seasoned bread crumbs, 2 garlic cloves, coriander, black pepper, and 1/4 teaspoon salt in a bowl; mix with your hands until just combined. Shape beef mixture into 4 patties.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook patties on preheated grill until browned on one side, about 6 minutes. Flip patties; continue grilling until no longer pink in the center, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer burgers to a plate; top each burger with a slice of Cheddar cheese and cover plate tightly with foil.
• Heat a nonstick skillet over medium heat; spray with cooking spray. Crack remaining eggs into skillet and immediately reduce the heat to low; season eggs with salt and pepper. Cook eggs until whites are set, about 2 minutes; add 1 tablespoon water to skillet, cover, and cook 1 to 2 minutes more.
• Spread about 1 tablespoon chipotle aioli on bottom of each hamburger bun; top each bun with 1 lettuce leaf, 1 onion slice, 1 tomato slice, and 1 burger. Add one egg to top of each burger; place top of hamburger bun over egg.

CHEDDAR BURGERS WITH BALSAMIC ONIONS AND CHIPOTLE KETCHUP

Steps:

• For onions:
• Prepare barbecue (medium-high heat): Arrange onion rounds on baking sheet. Brush with oil; sprinkle with 3/4 teaspoon coarse salt and pepper. Transfer onion rounds (still intact) to grill rack; close cover. Cook until grill marks appear, about 4 minutes per side. Reduce heat or move onions to cooler part of grill. Close cover; cook until onions are tender, about 10 minutes. Transfer to medium bowl. Toss with vinegar. DO AHEAD: Can be made 3 days ahead. Cover; chill.
• For chipotle ketchup:
• Mix ketchup, chiles, adobo sauce, and 2 teaspoons vinegar in small bowl. Season with salt and more vinegar, if desired. do a h e a d Can be made 3 days ahead. Cover and chill.
• For burgers:
• Shape beef into six 1/2-inch thick patties. Sprinkle patties on both sides with coarse salt and pepper. Prepare barbecue (medium-high heat). Place burgers on grill. Close cover; cook burgers until bottoms start to darken and juices rise to surface, about 3 minutes. Turn burgers; cook to desired doneness, about 3 minutes longer for medium-rare. Top with onions and cheese. Close cover; cook until cheese melts. Place muffin bottoms on plates; spread with ketchup. Top with burgers, tomatoes, if desired, spinach, and muffin tops. Serve, passing remaining ketchup separately.
• *Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.

ZESTY CHIPOTLE CHEDDAR BURGERS

Steps:

• Preheat grill to medium-high heat. Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork; set aside.
• Combine ground beef, 1 cup salsa, 1/2 cup tortilla chips, 1/2 cup green onions, garlic salt and chili powder in large bowl until well blended. Shape beef mixture into 8 burgers, 4 inches in diameter and 1/2inch thick.
• Place foil sheet on grill grate with nonstick (dull) side facing up. Immediately place burgers on foil.
• Grill burgers uncovered, 5 minutes each side or until no longer pink in center. Grill or lightly toast hamburger buns. Top burgers with 1 slice cheese before removing from grill let melt. Place burgers on buns. Top with remaining salsa, tortilla chips and green onions.

CHIPOTLE-HONEY BBQ BACON BURGER WITH GORGONZOLA CHEESE

Steps:

• Mix ground beef, ground pork, green onion, red pepper and garlic.
• Form into 6 patties.
• Roll in black pepper.
• Refrigerate until needed.
• Heat grill to medium heat.
• Place a 2-quart saucepan on grill.
• Heat olive oil in saucepan.
• Sauté chipotle peppers, green peppers, red peppers, red onion, roma tomatoes and garlic.
• Deglaze with apple cider vinegar and let simmer.
• Add dry mustard.
• Blend sauce mixture; combine until smooth.
• Add ketchup and honey.
• Bring to a slow simmer.
• Cook bacon in a griddle/frying pan on grill surface.
• Keep warm for later use.
• Place burger patties on grill.
• Cook until medium-well, basting with Chipotle-Honey BBQ Sauce.
• Place 1 teaspoon Chipotle-Honey BBQ Sauce on top and bottom of each Kaiser bun.
• Assemble as follows: bottom bun, Gorgonzola cheese, peppered bacon, burger patty, roma tomatoes, and top bun.