I made these yummy and spicy burgers on Friday night and haven't had a chance to blog them.
First up was to make the Tomato Chipotle Salsa
3 tbs red wine vinegar
1 tbs canola oil
2 tsp pureed canned chipotle cilies in adobo
3 plum tomatoes, seeded and finely chopped
2 tbs finely diced red onion
2 tbs finely chopped fresh cilantro leaves
To make salsa, stir together the vinegar, oil and chipotle puree in a medium bowl. Add the tomatoes, onion and cilantro and mix to combine. Season with salt. The salsa can be made 4 hours in advance, covered and refrigerated. Bring to room temperature before using.
1 1/2 pounds ground chuck (80/20) or ground turkey (90% lean)
Kosher salt and fresh ground black pepper
1 1/2 tbs canola oil
8 slices of Monterey Jack cheese (I had colby jack and pepper jack)
4 hamburger buns, split and toasted.
4 pickled jalapenos thinly sliced
1/2 cup coarsely crumbled blue corn tortilla chips
Avocado Relish (sadly my avocados were not ripe so I had to leave this out)
Divide the meat into four equal portions. Form each portion loosely into a 3/4 inch burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
Cook the burgers using the canola oil and topping each one wit 2 slices of cheese and a basting cover during the last minute of cooking. (We just grilled the burgers)
Place the burgers on the bun bottoms. Top each burger with some of the avocado relish, some tomato-chipotle salsa and blue corn chips. Cover with the burger tops and serve immediately.
They were a bit spicy, but very good. I wished that I could have put the avocado relish on them. Oh well, next time!
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