No, this is not a low-cal burger recipe. And no, it isn’t really for burger purists either. This is a messy, napkin-heavy concoction that has become the only burger worth eating in our house. That said, we do have several favorite burger places in San Francisco, but that’s for another post..
I originaly posted thi srecipe with an entry from last year about chipotle peppers in adobo sauce, but I’ve since mproved it. Not to mention that I made these last night, and that reminded me that I need to share! So here you go….enjoy!
Makes 4 burgers
* 1 1/3 pounds ground beef
* 6 chipotle peppers in adobo sauce, plus 2 Tbsp of the sauce, divided
* salt & pepper
* 1 cup ketchup
* 1 tsp balsamic vinegar
* 4 slices of pepper jack cheese
* 1 cup guacamole (recipe below if desired)
* 2 small tomatoes, seeded and diced
* 4 thin slices of red onion
* 4 large, fresh jalapeño peppers, charred peeled and seeded (instructions below), chopped
* 4 fresh hamburger buns
* fresh lettuce leaves
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 patties.
For ketchup, chop remaining chipotle peppers finely and add to ketchup, along with remaining Tbsp of adobo sauce. Add the balsamic vinegar and blend well. Set aside.
For the fresh jalapeno peppers, you want to char the outside skin until blackened, steam them for 10 minutes in a closed paper or plastic bag, 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, cut open and remove the seeds and ribs. Cut the remaining chile into small dice that you can lay on top of the burgers.
Make the guacamole by mixing 2 avocados, juice of 1/2 a small lemon, approximately 1/2 tsp salt and 4 dashes of Tabasco or other hot sauce. Mash the avocados and mix well. Mix in the chopped tomatoes.
Preheat the grill for direct heat. Grill the burgers to desired doneness, about 4 minutes a side. During the last 2 minutes of cooking, place a quarter of the chopped jalapeno chiles on top of each burger, and lay a slice of cheese atop the chiles. 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 1/4 cup of guacamole, then lettuce leaves and onion slice. 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!