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Chipotle Cheddar Burgers with Grilled Mango Slices and Adobo Mayonnaise

The flavor combination of Mangos and Chipotle peppers is one of my favorites. It works well as a salsa for fish tacos, on pizza, in hummus, and I'm sure there are plenty of applications I haven't thought of...yet! This is one way these two vastly different, but highly complementary flavors can add a Tex-Mex, Tropical kick to your basic backyard cheeseburger.


Adobo Mayonnaise:
2 cups mayonnaise
2 tablespoons adobo sauce from chipotle can
1 tablespoon fresh cilantro, coarsely chopped
2 pounds 85% lean ground beef
1 can (7 oz.) chipotle peppers in adobo sauce-seeded and finely minced
1 medium red onion- finely chopped
1 tablespoon+1teaspoon chili powder
6 cloves garlic- minced or forced through a garlic press
Juice of 1 lime
3 small, ripe mangoes
olive oil for brushing the grill
6 sandwich slices sharp cheddar cheese
6 hamburger-sized ciabatta rolls
6 leaves green leaf lettuce


To make the adobo mayonnaise, combine mayonnaise, adobo sauce and cilantro in small bowl and stir until well combined. Cover and refrigerate until ready to use.

Next, preheat the grill to medium-high heat.
To make the patties, place ground beef in large mixing bowl, add chipotle peppers, onion, chili powder, garlic, and lime juice and gently mix ingredients evenly into meat with your hands. Be careful not to “squish” or overwork the meat. Once thoroughly mixed, divide meat into six equal portions and form into patties.
To prepare the mango slices, use a sharp paring knife or vegetable peeler to cut a small slice from each end of the mangos and remove skin. Cut each mango into two thick halves by following the pit in a circular motion.
Once the grill is up to temperature, brush it with olive oil and place patties and mango slices on the grill. When patties have browned on the bottom (about 3-5 minutes), flip them, as well as the mangos, to their alternate side and continue to cook for an additional 2 minutes. Remove and set aside mango slices. Place cheese slices atop burgers. Remove patties once cheese has melted.
Prepare ciabatta buns by placing face down on grill and lightly browning (1-1 ½ minutes). Remove buns from grill and add a generous “schmear” of the adobo mayonnaise on the cut sides of each bun. Place the patties on bottom halves of buns and top with mango slices, lettuce, and bun tops.


I didn't add salt to the meat, because I find the chili powder has plenty of salt on its own. If you use a brand of chili powder that doesn't contain salt, add 1/2 teaspoon of kosher salt along with the other seasonings. For slicing the mangoes, Oxo makes a marvelous mango slicer that works very well on small mangoes. It looks like one of those round apple corer/wedgers, but has blades uniquely shaped to cut around a mango pit. The slices it makes will work well in this recipe, so if you have one feel free to use it.