I am absolutely addicted to these southwestern burgers with chipotle mayo and green chiles. They meet all of my major requirements for a “staple” summer meal… the ingredients are readily available, prep time is under a half hour, the meat is grilled and, most importantly, the end result is DELICIOUS! The green chiles, chipotle and pepper jack are one of my favorite flavor combinations and Matt somehow grills the burgers to a juicy perfection every single time. I would seriously take one (or two) of these burgers over a restaurant burger any day.
We have been enjoying these burgers almost weekly this summer. In fact, we’re going to have them for dinner tonight (YUM!!) so I thought now would be an appropriate time to share the recipe and a few pics from the last time we made them.
The recipe comes from our trusty Williams Sonoma Grill Master, the same book that includes BBQ Baby Back Ribs, Paella, AND the beef kebabs that I’ll share in a future post. I highly recommend this cook book!! The original burger recipe is a bit fancier than our adaptation, calling for buffalo meat, homemade mayo and fresh-roasted chiles. Those ingredients sound exciting, but aren’t very practical for a weeknight meal, so we subbed in regular ground beef, jarred mayo and canned diced green chiles and the burgers turned out great.
Southwestern Burgers with Chipotle Mayo and Green Chiles
(adapted from Williams Sonoma Grill Master; makes 4 burgers)
3/4 cup Mayonnaise
1-2 Chipotle Chiles in Adobo, minced; plus a teaspoon or two of adobo sauce, to taste
2 tablespoons chopped Cilantro
Juice from 1/4 Lime
Salt and Pepper
1 1/3 lb. Ground Beef, 85/15
4 Slices Pepper Jack Cheese
4 Burger Buns
1 – 4 oz. can Chopped Green Chiles
Preheat your grill to high heat. Combine the mayo, chipotle, cilantro, lime, and salt and pepper to taste in a small bowl to make the chipotle mayo. Stir well, then cover and refrigerate until ready to use.
To make the burger patties, divide the meat into four equal sections, then form each quarter into a patty about 3/4″ thick by 4-5 inches in diameter. The key to a good burger is not to over-mix or over-compress the ground beef so be gentle with this step!
Place the burger patties on a plate and create a small depression in the center of of each patty. Season both sides of the burgers with freshly ground salt and pepper.
Place the burgers on the grill over direct high heat. Leave the grill lid open and cook for 5 minutes, then flip the burgers and continue to cook for another 4 minutes. Add a slice of pepper jack cheese to each burger and allow to cook with the lid closed for another minute or until the cheese is melted. On our gas grill these cooking times yield a juicy medium burger; adjust your cooking times to reach your preferred doneness.
During the last few minutes of the burger cooking, place the buns face-down on the grill grates and grill for 1-2 minutes or until golden brown. Transfer the buns to a plate and spread a generous amount of the chipotle mayo over the bottom half of each bun.
When the burgers are done cooking, transfer them directly onto the mayo-ed buns. Top the burgers with a few spoonfulls of green chiles and serve immediately. Enjoy!