Chipotle Barbecue Cheeseburgers Food

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CHIPOTLE CHEESEBURGERS



Chipotle Cheeseburgers image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h30m

Yield 4 burgers

Number Of Ingredients 18

1 1/2 pounds ground beef, 80/20
1/4 teaspoon dried oregano, preferably Mexican
1/4 teaspoon kosher salt
1/8 teaspoon garlic powder
Freshly ground black pepper
1/2 cup sour cream
3 chipotle chiles in adobo sauce, finely chopped, plus 3 tablespoons adobo sauce
1/3 cup finely chopped white onion
1 cup loosely packed fresh cilantro leaves, finely chopped
1/4 teaspoon kosher salt
Freshly ground black pepper
4 whole-wheat buns, split
2 tablespoons unsalted butter, softened
4 slices Cheddar
1 avocado, thinly sliced
Tomato slices, for topping
Green-leaf lettuce leaves, for topping
Red onion slices, for topping

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



CHIPOTLE CHEESEBURGERS image

Provided by Food Network

Yield 6 Servings

Number Of Ingredients 9

2 pounds lean ground beef
3 tablespoons TABASCO® brand Chipotle Pepper Sauce, divided
1 teaspoon salt
½ cup mayonnaise
6 slices Monterey Jack or Cheddar cheese
6 hamburger buns
6 red onion slices
6 tomato slices
6 lettuce leaves

Steps:

  • Combine ground beef, 2 tablespoons of the TABASCO® Chipotle Sauce and salt in a large bowl and mix well; shape into 6 patties. Combine mayonnaise with remaining 1 tablespoon TABASCO® Chipotle Sauce and mix well; set aside. Grill or broil hamburger patties to desired doneness; place cheese slices on burgers and continue cooking just until cheese melts. Spread mayonnaise on buns and top each with lettuce, burger, tomato and onion.

CHIPOTLE CHEESEBURGERS



Chipotle Cheeseburgers image

Heat up a casual meal with these zippy mozzarella burgers. You can substitute ground turkey for the beef and your favorite sliced cheese. -Crystal Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 small onion, finely chopped
2 tablespoons minced fresh cilantro
1 chipotle pepper in adobo sauce, finely chopped
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 pound ground beef
4 slices part-skim mozzarella cheese
4 hamburger buns, split and toasted
Lettuce leaves and tomato slices, optional

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.

Nutrition Facts : Calories 458 calories, Fat 23g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 838mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 36g protein.

CHIPOTLE CHEESEBURGER



Chipotle Cheeseburger image

Number Of Ingredients 12

1/4 cup GOYA® Mayonnaise
1 chipotle pepper from 1 can (12 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped, plus 1/4 cup chipotle sauce from can
3 tbsp. GOYA® Minced Garlic, divided
1 tbsp. finely chopped fresh cilantro
GOYA® Adobo All-Purpose Seasoning, to taste
2 lbs. ground beef (80% lean)
1 tsp. GOYA® Vegetable Oil
6 slices cheddar cheese
6 hamburger buns
6 1/4 inch-slices red onions
6 1/2 inch-slices tomatoes
6 lettuce leaves

Steps:

  • 1. In medium bowl, stir together mayonnaise, 1 tbsp. chipotle sauce, 1 tsp. garlic, cilantro and adobo; cover and refrigerate until ready to use.
  • 2. In large bowl, gently mix together beef, chopped chipotle, 3 tbsp. chipotle sauce, remaining garlic and adobo until combined. Divide meat into 6 portions; form into 1"-thick patties. (Take care not to over-handle meat or else it will toughen).
  • 3. Prepare grill to medium-high heat, grease with oil (or heat oil in medium skillet over medium-high heat). Cook burgers, flipping once, until charred and cooked to desired doneness (about 12 minutes total for medium rare). Add cheese to patties about 5 minutes before taking them off grill.
  • 4. To assemble, divide patties evenly among bottom buns; top with onion slice, tomato slice, lettuce and top bun spread with reserved chipotle mayonnaise.

CHIPOTLE CHEESEBURGERS



Chipotle Cheeseburgers image

Smoke the competition at your tailgate by adding TABASCO® Chipotle Sauce to your burger.

Provided by Tabasco

Categories     Trusted Brands: Recipes and Tips     TABASCO® Brand

Time 25m

Yield 6

Number Of Ingredients 9

2 pounds lean ground beef
3 tablespoons TABASCO® brand Chipotle Pepper Sauce, divided
1 teaspoon salt
½ cup mayonnaise
6 slices Monterey Jack or Cheddar cheese
6 hamburger buns
6 red onion slices
6 tomato slices
6 lettuce leaves

Steps:

  • Combine ground beef, 2 tablespoons of the TABASCO® Chipotle Sauce and salt in a large bowl and mix well; shape into 6 patties.
  • Combine mayonnaise with remaining 1 tablespoon TABASCO® Chipotle Sauce and mix well; set aside.
  • Grill or broil hamburger patties to desired doneness; place cheese slices on burgers and continue cooking just until cheese melts.
  • Spread mayonnaise on buns and top each with lettuce, burger, tomato and onion.

Nutrition Facts : Calories 665.4 calories, Carbohydrate 25.1 g, Cholesterol 123.6 mg, Fat 46.1 g, Fiber 1.6 g, Protein 37.4 g, SaturatedFat 16.3 g, Sodium 1143.3 mg, Sugar 1.1 g

CHIPOTLE BURGERS



Chipotle Burgers image

Categories     Sandwich     Beef     Onion     Pepper     Quick & Easy     Summer     Grill/Barbecue     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

2 tablespoons canned chipotle chiles in adobo, including sauce
1 lb ground beef chuck
1/2 cup finely chopped onion
1 teaspoon salt
4 English muffins or hamburger buns, halved horizontally

Steps:

  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
  • Meanwhile, open any whole chipotles and discard seeds, then mince chipotles.
  • Mix chipotles (with sauce), beef, onion, and salt with your hands, then form mixture into 4 (3/4-inch-thick) patties.
  • Grill burgers on lightly oiled grill rack, covered only if using gas grill, turning over once, 4 minutes total for medium-rare. Grill English muffins, cut sides down, until grill marks appear, about 30 seconds. Serve burgers in English muffins.
  • Grilling Procedure
  • If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
  • Hot: When you can hold your hand there for 1 to 2 seconds
  • Medium-hot: 3 to 4 seconds
  • Low: 5 to 6 seconds
  • If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.

ZESTY CHIPOTLE CHEDDAR BURGERS



Zesty Chipotle Cheddar Burgers image

These spicy, grilled beef burgers are served on toasted buns with chipotle Cheddar cheese.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 10m

Yield 8

Number Of Ingredients 9

Reynolds Wrap® Non-Stick Aluminum Foil
8 slices SARGENTO® Deli Style Sliced Chipotle Cheddar Cheese
2 pounds lean ground beef
2 cups medium salsa, divided
1 cup finely crushed tortilla chips, divided
1 cup chopped green onions, divided
1 tablespoon garlic salt
1 tablespoon chili powder
8 hamburger buns, split

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.

BEEF BURGERS WITH PEANUT-CHIPOTLE BARBECUE SAUCE



Beef Burgers With Peanut-Chipotle Barbecue Sauce image

Bobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chile-ancho chile powder and chipotle in adobo sauce-then adding peanut butter for sweetness. The sauce takes some time to prepare, but by doubling the recipe, it can be made in one large batch and kept in the refrigerator for up to two months.F&W Magazine, July 2009. From: July 4th Burger Bash, Pairing of thw day. When it comes to hamburgers any robust red wine is likely to pair well. This suce requires an intensely juicy, flavorful wine, such as a Primitivo from Southern Italy. Two good options are the ripe 2006 A Mano and the cherry-rich 2006 Castello Monaci Pilùna.

Provided by Manami

Categories     Lunch/Snacks

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 22

1 tablespoon vegetable oil, plus more for brushing
1 onion, finely chopped (large)
2 tablespoons minced fresh ginger
2 garlic cloves, minced
1 cup tomato puree
2 tablespoons ketchup
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 1/2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons molasses
3 tablespoons pure dried ancho chile powder
1 can chipotle chile in adobo, minced
1/2 cup water
2 tablespoons creamy peanut butter
salt & freshly ground black pepper
4 hamburger buns, split
1 1/2 lbs ground chuck
1/2 cup shredded cheddar cheese (3 ounces)
1 scallion, finely chopped
lettuce
tomatoes, slices for serving

Steps:

  • SAUCE:I.
  • In a medium saucepan, heat the 1 tablespoon of oil.
  • Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
  • Add the garlic and cook for 1 minute, stirring.
  • Add the tomato puree, ketchup, vinegar, Worcestershire sauce, mustard, honey, molasses, ancho chile powder, chipotle and water.
  • Bring to a simmer and cook over low heat, stirring occasionally, until thickened, about 30 minutes.
  • Transfer the sauce to a blender.
  • Add the peanut butter and puree until smooth.
  • Season the barbecue sauce with salt and pepper.
  • BURGERS:.
  • Light a grill or preheat a grill pan.
  • Brush the cut sides of the buns with oil and grill until toasted, about 30 seconds.
  • Spread some of the barbecue sauce on the buns.
  • Form the meat into four 1-inch-thick patties and brush with oil.
  • Season with salt and pepper and grill over high heat, turning once, until nearly cooked through, about 5 minutes.
  • Brush the burgers with some of the sauce and grill until lightly glazed, about 2 minutes.
  • Top with the cheddar and scallion, close the grill and cook just until the cheese is completely melted, about 1 minute.
  • Set the burgers on the buns, top with lettuce and tomato and serve right away.

Nutrition Facts : Calories 601.1, Fat 25.1, SaturatedFat 7.4, Cholesterol 110.6, Sodium 643, Carbohydrate 54.9, Fiber 5.3, Sugar 24.6, Protein 41.4

CHIPOTLE BARBECUE CHEESEBURGERS



Chipotle Barbecue Cheeseburgers image

Make and share this Chipotle Barbecue Cheeseburgers recipe from Food.com.

Provided by Member 610488

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1/4 cup mayonnaise
1 tablespoon mustard powder
1 tablespoon honey
1 teaspoon cider vinegar
1 red bell pepper, cored and thinly sliced
1 green bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
salt & fresh ground pepper, to taste
2 chipotle chiles in adobo
1/4 cup barbecue sauce
2 garlic cloves
1 lb ground beef
salt and pepper, to taste
1 cup cheddar cheese, shredded
1/4 cup black olives, finely chopped
4 large potato buns, toasted
1 large tomatoes, thickly sliced

Steps:

  • In a medium bowl, whisk together the mayonnaise, mustard powder, honey and vinegar. Add all 3 peppers, then toss to coat well. Season with salt and pepper, then set aside.
  • Heat a grill or grill pan to medium-high.
  • In a blender or food processor, combine the chipotle peppers, barbecue sauce and garlic. Puree until smooth. Transfer to a large bowl. Add the ground beef, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper, then mix well.
  • Divide the ground beef mixture into quarters. One at a time, form each quarter into a cup in the palm of your hand. Add 1/4 cup of the cheese and a sprinkling of the black olives to the center of each cup, then push the beef over it to completely cover the cheese. Carefully form the beef into a patty.
  • Coat the grill grates with oil. Grill the burgers to the desired doneness.
  • Top the bottom half of each potato bun with some of the pepper slaw, then a burger, then a slice of tomato.

Nutrition Facts : Calories 510.4, Fat 33.1, SaturatedFat 13.5, Cholesterol 110.6, Sodium 554.8, Carbohydrate 23.2, Fiber 2.7, Sugar 12.8, Protein 30.3

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From mnbeef.org


CHIPOTLE BLT CHEESEBURGERS (GRILLED) - THE FOOD BLOG
The best ground beef for the juiciest burgers shouldn't be too lean, because the burgers will be dry. It shouldn't be too fatty, either, because the burgers will catch fire on the grill. Look for sirloin, chuck or round with 15-20 percent fat. My favourite is lean ground chuck (as opposed to "extra lean"), which is exactly 15-20 percent fat.
From thefoodblog.net


CHIPOTLE CHEESEBURGER RECIPE | MYRECIPES
In medium bowl, stir together mayonnaise, 1 tbsp. chipotle sauce, 1 tsp. garlic, cilantro and adobo; cover and refrigerate until ready to use. Advertisement. Step 2. In large bowl, gently mix together beef, chopped chipotle, 3 tbsp. chipotle sauce, remaining garlic and adobo until combined. Divide meat into 6 portions; form into 1”-thick ...
From myrecipes.com


BARBECUE CHIPOTLE BURGERS - STRAUSS BRANDS
Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
From straussbrands.com


CHIPOTLE BARBECUE BURGERS WITH SLAW RECIPE | MYRECIPES
Add patties to pan; cook for 4 minutes on each side or until a meat thermometer registers 160°. Step 3. Combine coleslaw and next 6 ingredients (through pepper) in a large bowl; toss well. Place 1 patty on bottom half of each bun; top each serving with …
From myrecipes.com


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