Ingredients
FOR CHIPOTLE MAYONNAISE:
11⁄2 teaspoons finely chopped chipotles in adobo sauce, La Victoria®
3⁄4 cup mayonnaise, Best Foods® or Hellmann’s®
FOR CHIPOTLE CHEESEBURGERS:
11⁄2 pounds lean ground beef
1⁄4 cup beer
2 tablespoons Tex-Mex chili seasoning, McCormick®
2 teaspoons finely chopped chipotles in adobo sauce, La Victoria®
Salt and ground black peppers
4 slices sliced pepper Jack cheese, Tillamook®
Hamburger buns, toasted
Lettuce, tomato slices, and onion slices
Sliced avocado (optional)
Directions
Remove chipotle peppers from can. Carefully split open and scrape out seeds. Finely chop peppers. For Chipotle Mayonnaise, in a small bowl, stir together 11⁄2 teaspoons of the chopped chipotles and the mayonnaise. Cover and refrigerate.
For Chipotle Cheeseburgers, in a large bowl, stir to combine ground beef, beer, chili seasoning, and 2 teaspoons of the chopped chipotles. Form into 4 patties** slightly larger than the buns. (Cover with plastic wrap and refrigerate if not cooking immediately.)
Set up grill for direct cooking over high heat. Oil grate when ready to start cooking. Season burgers with salt and pepper. Place on hot, oiled grill. Cook for 4 to 5 minutes per side for medium (160 degrees F), placing cheese slices on burgers 2 to 3 minutes before burgers are done. Serve hot on toasted buns with Chipotle Mayonnaise, lettuce, tomato, and onion. Top with avocado slices (optional).
NOTE: Chipotle chiles are smoked, dried jalapeños that are often packed in adobo sauce, a spicy dark red sauce made from tomatoes and herbs. Look for them in the Mexican foods section of grocery stores.
TIP: Wet your hands before forming patties to prevent sticking.
