RECIPES: Recipe Details

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haco Canyon Chipotle Butgers

Hello, My name is jeff. Ever since visiting Lake Powell several years ago I've been inchanted with the Southwest. With this in mind I sought to create a burger that reflected the zesty taste of the region and name it after one of its mysterious geographic icons. This burger is surprising in its simplicity yet full of zest.

Ingredients 

Patties
2 lbs. Black Angus ground sirloin with a fat content of 18 to 20%
2 teaspoons Salt
1 teaspoon fresh finely grated garlic
3 teaspoons  Spicy Steak seasoning
½ cup White Zinfandel
Vegetable oil for brushing on the cooking grid
Chipotle Sauce
2 tablespoons Mayonnaise
4 tablespoons Chipotle Mustard
Guacamole
2 large ripe Haas avocado, peeled, seeded and mashed
¼ cup Picante Sauce
2 teaspoons lemon juice
1/3 teaspoon garlic salt
2 - four ounce cans whole green Chile peppers (6), grilled
6 poppy or sesame seed buns
½ stick of butter, melted, for brushing on the cut side of the buns
6 slices sharp cheddar cheese
6 slices Monterey pepper jack cheese
6 tablespoons guacamole (see above)
6 leaves hearts of Romaine lettuce
6 red onion slices
1 large tomato, preferably fresh from a farmer’s market, cut into ¼"slices
3 tablespoons fresh cilantro
6 tablespoons Chipotle sauce (see above)

Instructions 

Directions: To make the patties, gently combine the salt, grated garlic, the Spicy Steak seasoning and the Zinfandel into the ground beef, being careful not to overwork the meat. Divide meat into six equal portions and form the patties, slightly thicker on the outside. As they plump up during grilling, they’ll even out. Refrigerate the patties. Brush oil on the cooking grid, cover and pre-heat grill to med-high heat. While the grill is pre-heating, combine mayonnaise and chipotle mustard in a small bowl and mix well. Refrigerate. In a separate bowl combine avocados, picante sauce, lemon juice and garlic salt. Refrigerate When the grill is ready, place the patties and the green chile peppers, separately, on the grill. Remove the chiles when slightly roasted and set aside. Meanwhile, prepare the buns by brushing them with melted butter on the cut side of each half and set aside. Turn the burger patties once, cooking each side (covered if using a gas grill) 2 minutes for rare, 3 for medium-rare, 4 for medium, and five for well done. During the last two minutes of cooking, place the buns, buttered side down, on the grill over medium heat and remove when lightly toasted. During the last minute of grilling, put a roasted green chile pepper on top of each patty and cover with a slice of cheddar, followed by a slice of Monterey pepper jack, rotated 45* from the cheddar slice, and again lower the grill lid to melt the cheeses. When done, remove the burgers from the heat and let them rest a few minutes before building the burger. To build the burger, spread a tablespoon of guacamole on the bottom bun followed by a folded lettuce leaf, a patty, an onion slice, a tomato slice and a pinch of cilantro. To the top bun spread a tablespoon of the chipotle sauce and place it on top of the burger. Serve it with corn chips and the remaining guacamole. Enjoy! Makes six burgers

Comments 

I was somewhat cofused as to how you count the ingredients in each recipe. I concluded that , in my recipe for example, the chipotle sauce would be considered as one ingredient, rather than counting every individual ingredient that makes up the sauce. Likewise with the guacamole too.