June 10, 2011
I recently wrote about my first time cooking Cheesy Bacon Burgers on the grill. Those turned out great, so I decided to try another burger recipe I'd originally developed for pan-fried burgers, but once again on the grill: Southwestern Burgers.
In preparing this batch of burgers, I decided to modify my original recipe a little bit. Specifically, I boosted the amount of chipotle and adobo sauce. The modified recipe is presented below.
These turned out great, every bit as well as the Bacon Burgers had. This didn't surprise me - when I originally designed the recipes, I figured they'd be even better grilled than pan-fried - but it was nice to have that supposition confirmed.
yield = 6 servings
2 1/4 ounces pounds ground chuck beef (85% lean)
1 tablespoon chopped fresh cilantro
1 tablespoon chipotle pepper, minced
2 teaspoons adobo sauce
1 teaspoon ground cumin
1/2 teaspoon Mexican oregano, crushed
1/2 teaspoon table salt
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon onion powder
6 hamburger buns, sliced
6 slices pepper jack cheese
toppings as desired
Add the ground beef to a large bowl, breaking it up to increase surface area for seasoning. Add the cilantro, chipotle, adobo sauce, oregano, salt, pepper and onion powder and mix these ingredients with your hands. Separate the meat mixture into six even-sized portions. Form one portion into a ball, then flatten it into a patty. Press the center of the patty down with your fingertips, leaving an indentation. Repeat with the remaining portions of the meat mixture.
Prepare the grill for medium-hot, direct heat. When the coals are ready, cook the burgers for 4 1/2 minutes on each side for medium-rare. Transfer cooked burgers to a plate, cover with foil and let them rest for a couple minutes, then serve. Serve on buns, topping each burger with one slice of the pepper jack cheese and other toppings of choice (lettuce and taco sauce are my favorites for this burger). Or, if you wish, top the burgers with slices of pepper jack cheese for the last minute or two of cooking.