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The chipotle burger.

06 Apr
The chipotle burger.

As you may recall we (my son and I) are looking for the perfect burger, a burger we can call our own, one that we can hang our name on. Our last stop was a bourbon burger made with Jim Beam. Personally I would of stopped there, however my son, Aaron wasn’t as impressed as I was. So on we move. Tonight, we delved into the chipotle burger. Now I know in a previous post I said I wasn’t looking for something gimmicky like adding guacamole to a burger, and what did I do, add guacamole. However there was a reason behind this. Avocado has a way of taming the heat of hot peppers, so it was only a natural pairing with the chipotle hamburger. So here is our Chipotle Burger with Fresh Guacamole.

Quick look:

Make or obtain some fresh guacamole.

Combine chipotles along their adobo sauce and hamburger.

Grill direct for about 6 minutes per side.

Our ingediants:

For the gaucamole

  • 1 avocado
  • 1/2 a roma tomato
  • 1/4 red onion
  • cilantro (to taste)
  • 1 lime (to taste)
  • Salt (to taste)

For the chipotle burgers

  • 1lb 80/20 ground beef
  • 1 can chipotles in adobo sauce.

What we did.

We began by making our own guacamole. Starting with fresh ingredients.

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Guacamole is pretty straight forward. Avocado, tomato, lime, onion lime and of course cilantro. Simply dice, chop, smash and mix, tasting along the way adding more of what YOU think it needs. For the longest time I thought I needed a recipe for basic guacamole, but it’s all about taste.

However one thing I’ve learned from one of my favorite chefs, Rick Bayless, is to “de-flame the onion”. This is simply done by soaking or rinsing your onions after cutting them but before using them.

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Once the guacamole is made cover with plastic wrap, being sure to press it down onto the surface, and let it rest for the flavors to meld while you begin your other task. One hour is ideal, but we’ll go with however long until everything else is ready.

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Once we had our “topping” made it was on to the main show.

Simple enough, 1lb hamburger, 1 can chipotles in adobo.

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We went with 2 chipotles, BAD call on our part we could of EASILY went with four. Use your own judgment here, but 2 per 1lb of beef is mild enough for most all palettes.

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Then chop them to death, as fine as you can get them, in order to get a good distribution throughout your meat.

Now add them to your meat, along with the sauce they are packed in.

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Now it’s all fundamentals.

Form your patties.

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Ok we snuck some onion into our chipotle patties. We had some diced onion left over from the guacamole and pico that I’d made for my wife so I figured it was better to toss them into the burger instead of the trash or the fridge.

Now toss them on to your well oiled grill over DIRECT heat, and grill for about 6 minutes per side, or until they release from the grill easily.

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Now simply top with your fresh guacamole and whatever else floats your burger and enjoy.

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2 Comments

Posted by on April 6, 2013 in Uncategorized

 

Tags: , , , , , , , , , , , , ,

2 responses to “The chipotle burger.

  1. griffinsgrub

    May 14, 2013 at 11:58 am

    Awesome. I too do not have a quacamole recipe. A bit of this and a bit of that, taste and adjust. Burgers sounds tantalizing. Going to give them a try. Thanks for the tip on deflaming the onion. Ya learned me something new.

    Like

     
    • mrdodd

      May 14, 2013 at 9:09 pm

      LoL I picked it up as an ATK tip.

      Like

       

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