I am a huge fan of those wonderful, mystical, spicy, yummy things that come under the name Chipotle Peppers in Adobo Sauce. They are so versatile that I seem to constantly have a can in my pantry and an open one in my refrigerator. So naturally, I’ve come up with lots of ways to use them. If you don’t know, chipotle peppers are smoked jalapeno peppers. Adobo (which literally means ‘sauce’ in Spanish) is usually a tomato based sauce with garlic, chiles, vinegar, and spices like oregano and cumin.
These little bursts of spice and deliciousness give such a great Latin flavor to so many things. Pork and chipotle are natural go-togethers…Some of my favorites include a chipotle rubbed pork tenderloin with a peach/chipotle compote, or pan roasted pork chops with a chipotle and honey glaze. Post a request on the blog here if you want either recipe and I’ll be happy to post them!
The one I thought I would share here today is one of my personal faves, and perfect for this time of year as we transition from Summer to Fall. I call it my Spicy Texas Burger, but it really has little to do with Texas. If you are a spice weakling, BEWARE! This one is HOT!!
Makes 4 burgers
* 1 1/3 pounds ground beef
* 6 chipotle peppers in adobo sauce, plus 2 Tbsp of the sauce, divided
* salt & pepper
* 2 Tbsp butter, cut into 4 pieces
* 1 cup ketchup
* 4 slices of pepper jack cheese
* 1 cup guacamole (recipe below if desired)
* 4 thin slices of red onion
* 4 slices of fresh, ripe tomato
* 4 large, fresh jalapeno peppers, charred peeled and seeded (instructions below)
* 4 fresh hamburger buns
Chop 3 of the chipotle peppers and add to ground beef. Add 1 Tbsp of the adobo sauce to beef and season with salt and pepper. Mix well and divide into 4. For each burger, form a patty around one of the pieces of the butter so that the butter is in the center of the patty. this will keep the meat extra moist.
For ketchup, chop remaining chipotle peppers finely and add to ketchup, along with remaining Tbsp of adobo sauce. Set aside.
For the fresh jalapeno peppers, you want to char the outside skin until blackened, then remove the outside skin. If you have a gas stove, place peppers directly on the stove top above gas flame and turn with tongs (be sure they’re not rubber coated!) to char peppers on all sides. When blackened all over, remove from stove and place in a paper bag, close the bag and leave for at least 10 minutes to allow skin to soften. Then remove and discard charred skin (this is most easily done with your fingers as the charred skin peels off easily). If you do not have a gas stove, you can do the same thing on the grill or you can use the oven. For the oven, place peppers on a baking sheet 6″ beneath the broiler and turn as they blister/char on the outside. Once charred all over, remove, and place in a bag and follow directions above. It is highly recommended you wear plastic gloves (surgical style gloves are cheap and easy to work in) to prevent the oils in the chiles from burning your hands. Avoid touching your eyes and other sensitive skin after handling if you do not use gloves. Once the chiles are peeled, remove the stem, cute open and remove the seeds and ribs. Cut the remaining chile into strips that you can lay on top of the burgers.
Make the guacamole by mixing 2 avocados, juice of 1/2 a small lemon, approximately 1/4 tsp salt and 2 dashes of Tabasco or other hot sauce. Mash the avocados and mix well.
Preheat the grill for direct heat. Grill the burgers to desired doneness, about 4-5 minutes a side. During the last 2 minutes of cooking, place a slice of cheese atop each patty. When done, remove the burgers to a plate and quickly grill the buns if desired.
Assemble the burgers by placing 1 Tbsp of ketchup on the bottom half of one bun. Place a burger patty on top of the ketchup, then top the patty with 2 Tbsp of guacamole, then a slice of tomato on top of the guacamole. Top with roasted jalapenos and red onion. Put another 1 Tbsp of ketchup on the top bun half, then place on top of the assembled burger and serve. Serve additional ketchup and guacamole on the side, and enjoy!
What’s your favorite recipe with chipotle peppers in adobo?? Please share!