Taco Burgers With Chipotle Mayonnaise

By FLUFFSTER

Another variation of the classic hamburger! It goes on and on! This will become one of your favorites.Chop up some jalapeños for those with the cast iron stomach. Chipotle peppers are smoked jalapeños. They usually come in cans and have a vinegar based sauce. You can omit the egg if you serve your meat rare or medium-rare.Ole'. To add as note re: the burger patties not holding together, after reviewing all of the reviews, it is my decision not to change the recipe. I make these often and have never had the problem. If recipes like meatloaf, etc.and this one don't hold together, more breadcrumbs are needed. If too dry, add some more liquid such a a few drops of water.

• 1 lb lean ground beef
• ¹⁄₂ cup of your favorite salsa (or try mine #21831)
• 1 large egg
• 0.5 (1 1/4 ounce) package taco seasoning mix
• ¹⁄₃ cup mayonnaise (I use best Foods, or in the east, Hellmans(sp)
• 1 chipotle chile in adobo (from a 4 oz.can of chipotle peppers in adobo sauce)

• Garnishes include
   
  
• sliced tomatoes
• chopped fresh cilantro
• chopped red onion
• monterey jack pepper cheese

To Make:

1. Combine the beef, 1/2 cup salsa, egg (if using) and the 1/2 packet of taco seasoning.
2. Mix in large bowl.
3. Shape into 4 even burgers. Place the mayonnaise and chipotle chile in blender. Cover and blend until nice and smooth.
4. Grill or broil burgers, turning once, until desired doneness. Serve on buns topped with chipolte chile mayonnaise and choice of toppings.
5. Serve with your favorite corn tortilla chips.

Four-Alarm Jalapeño Cheeseburger

• 1 1/2 pounds chuck (80% lean)
• 3 tbsp ketchup
• 2 tsp Worcestershire sauce
• 1 tsp garlic powder
• 3/4 tsp ancho chili powder
• 3/4 tsp kosher or sea salt

Toppings:

• 4 slices pepper jack cheese, each about 1 ounce
• 4 hamburger buns, split
• 1 ripe beefsteak tomato, about 10 ounces, cut crosswise into 4 slices
• 4 pickled jalapeño chili peppers (from a jar), each cut lengthwise into quarters

To Make:

1. Mix the patty ingredients and then gently form 4 patties of equal size, each about 3/4 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patty to prevent them from forming a dome as they cook. refrigerate the patties until ready to grill.

2. Prepare the grill for direct cooking over medium-high heat (400°F to 500°F)

3. Grill the patties over direct medium-high heat, with the lid closed, until cooked to a medium doneness (160°F), 8-10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the buns, cut side down over direct heat.

4. Build each burger on a bun with Chipotle Chili Pepper Sauce, a patty, a tomato slice, and 4 jalapeño quarters. Serve warm

Chipotle Chili Pepper Sauce

• 3/4 cup Basic Mayonnaise
• 2 canned chipotle chili peppers in adobo sauce, minced
• 2 tsp fresh lime juice

To Make:

1. Whisk all the ingredients together in a bowl. Chill until needed.