Tuesday, September 21, 2010
My dad makes the most awesome burgers in the summer. Sunday evening dinners at their house during the hot months are characterized by his burgers. He holds the bar high on deliciousness; I can only hope to fall somewhere under his "Burger Bar." :) For some reason, no matter how hard I try, my hamburgers, while good, don't really come close to his. But, I'm ok with that. My son thinks that I make best food.ever. And I'm ok with that, too! So, this isn't really a recipe, as much as it is an idea to spruce up an otherwise boring burger. And really, how can you even go wrong with chipotle??! Go for it!
inspired/adapted from Casual Cooking by The Pampered Chef
2 lb. ground beef (80-85% lean)
1/4 cup onion, finely diced
1/2 tsp. salt
1 tbl. Worchestershire sauce
1/4 tsp. black pepper
8 slices Co-Jack cheese
8 hamburger buns
1/4 cup mayonnaise
1/4 cup sour cream
1 chipotle in adobo sauce, chopped small
2 medium tomatoes, sliced
1 large avocado, peeled and sliced
8 romaine lettuce pieces
1 cup jarred jalapeno slices, drained (optional)
Gently mix together ground beef, onion, salt, Worchestershire sauce, and pepper. Form into 8 patties (I used 1/3 cup per patty). Cover and refrigerated until ready to grill.
For Chipotle mayo, combine mayo, sour cream, and chipotle in adobo sauce until well-blended. Cover and refrigerate until ready to serve.
For Mexican toppers, slice tomatoes and avocados. Place in individual serving bowls or plates. Cover and refrigerate until ready to serve.
When ready to grill, heat grill to medium heat. Place hamburger patties on grill grid. Grill, uncovered, 11-13 minutes, or until centers are no longer pink, turning once. About a minute before burgers are done, place a slice of cheese on each patty.
Slice hamburger buns and place cut-side-down on grill until grill marks appear on buns.
To serve, place burgers in buns and top Mexican toppers and chipotle mayo.