Chipotle Burger

A hamburger flavored with chipotles in adobo, cumin and onion, served with jack cheese and avocados.

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4-6.

Ingredients

  • 1 1/2 pounds ground beef
  • 1/3 cup grated onion
  • 2-4 chipotle peppers (from a can of chipotle chili peppers in adobo), depending on how much chile heat you like, minced, plus 1 Tbsp of the adobo sauce
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 6 hamburger buns
  • 6 slices jack cheese
  • 2 avocados, sliced
  • Chipotle hot sauce to taste (we use Tabasco brand)
  • 1/3 cup chopped cilantro, for garnish
  • 2 poblano chile peppers, roasted, seeded, peeled and sliced (optional)*

* Optional step for roasted poblanos. Coat the poblanos with a little oil and grill or broil them until they are blackened on all sides. Alternatively, you can take the plain, un-oiled peppers and place them directly on a gas stovetop burner, turning them as needed, until they are blackened on all sides. Place the blackened peppers in a covered bowl for 15 minutes or so to steam. Peel off the charred skin and remove all the seeds. Slice into thick ribbons and toss with a little vegetable oil and salt and set aside.

Method

1 Mix the ground beef, grated onion, minced chipotles, the adobo sauce, salt, cumin and black pepper together in a large bowl. Mix gently, just until the ingredients are combined. Do not over-mix or the burgers will be tough.

2 Form 4-6 patties from the burger mix, about 1/4 pound to 1/3 pound each. Tip: form the patties with a little indentation in the center and as they cook the patties won't bulge as much in the center.

3 Grill the burgers over medium-high heat (with the grill lid down) until done, about 6-7 minutes per side, depending on how hot your grill is. Cook until the internal temperature is 140°F for medium rare, or 160°F for well done. When the burgers are almost ready, place a slice of jack cheese on each patty and close the grill lid. The cheese should melt in a little over a minute.

4 If you want toasted burger buns with your burgers, toast them after you've flipped the burgers. Watch that the buns don't burn; when they are lightly toasted move them to a tray near the grill. When the burgers are ready, place them on the buns. Top with slices of avocado, then some of the roasted poblanos (if using) a little cilantro and hot sauce.

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Comments

  1. Chipotles

    It can be confusing figuring out which brand of chipotles in abobo to buy. I prefer brands that use whole ingredients and no mystery ingredients.

    Embasa brand uses “Chipotle Peppers, Water, Tomato Puree, Vegetable Oil (Corn or Safflower), Wheat Flour, Salt, Vinegar, Starch, Onion Powder, Garlic Powder, Caramel Color and Spices.

    While San Marcos brand uses “Chipotle Peppers, Tomato Puree, Vinegar, Onions, Canola Oil, Sugar, Salt, Paprika and Garlic.”

    Onions are better than onion powder, garlic is better than garlic powder. “Caramel color and spices” is too vague for me. And I like that San Marcos has vinegar high up in its ingredient list, compared to water as the second ingredient in the Embasa brand.

    I’d be interested to hear other people’s preferences with chipotles in adobo.

  2. Dawn

    This recipe looks great! If you can’t find Poblano chile peppers in the store, try Pasilla peppers. In the US, most grocery stores label them as Pasilla when they are actually Poblano peppers. They are fantastic roasted, well worth the small amount of effort.

    • Elise

      Good point Dawn on the labeling of these chilies. Diana Kennedy explains that in certain parts of Mexico, what are known as poblanos everywhere else in Mexico, are known as pasilla. There just happen to be lots of immigrants to the US from the part of Mexico that calls the poblano chilies pasilla, creating the confusion.

  3. Karen MacQueen

    Elise, this was absolutely delicious! Everyone, from my 96 year old mom to my picky purist-hamburger husband, loved this, which we made for our 4th of July dinner. Also loved the melon salad recipe. Thanks for your always-creative ideas.

  4. DigitalSignalX

    I’ve managed to avoid the Chipotle craze over the past several years or so, but this looks SO good. Happy Holiday!

  5. Kelly

    3-4 whole chipotles in 1.5 pounds of meat? I make the smittenkitchen.com southwestern brisket (3 lbs) with two whole chipotles and it’s quite intense. Could this be a typo? Just wondering.

    • Elise

      Good point. I guess it depends on the size of the chipotle peppers you are using, and how much spiciness you like. I’ve clarified and lowered the range in the recipe. Our chipotle meatballs recipe uses 1 1/2 pounds of meat and 1-3 chilies.

  6. Marsha

    Tried this last night & they were the best burgers I’ve ever made. Used 80/20 ground beef; a little less than 1 1/2 lbs, and used 3 chipotles. I made patties & froze ahead of time so we could have a few meals. They weren’t too spicy at all & they were so juicy. My husband eats his well done & I eat mine very rare & we were both equally happy. Just outstanding. Thanks for a recipe we’ll enjoy for a long time.