Grilled Chipotle Burgers with Guacamole

Do you need a change of pace from plain old hamburgers? Sometimes I do. And I didn’t have to look very hard today.

In the Relish magazine that comes as a supplement once a month in the Wednesday Herald, there were five recipes for burger aficionados. All of them looked delicious. The Beef and Black Bean Burger particularly appealed to me.

And then after looking at an email from Betty Crocker and going to the food company’s webpage to see what it has identified as the top 10 summer food trends and created a new recipe for each (www.bettycrocker.com/redhot), I came across several more burger recipes.

Several of the recipes caught my eye, but the one that featured smoky chipotle chilies inside and zippy guacamole on top really piqued my interest. The burger also featured cheese and tomatoes, two items I consider almost mandatory for a good summer burger.

If you’re on the same page as me, here’s the recipe.

Grilled Chipotle Burgers with Guacamole
BURGERS:
2½ pounds lean (at least 80 percent) ground beef
1 4½-ounce can Old El Paso chopped green chiles
3 tablespoons chopped canned chipotle chilies in adobo sauce, undrained
8 slices Cheddar or Monterey Jack cheese, if desired
8 burger buns, split
2 medium tomatoes, sliced
GUACAMOLE:
2 large avocados (about 1 pound), pitted, peeled and cubed
1 tablespoon lime juice
¼ teaspoon red pepper sauce
¼ teaspoon salt, if desired
1 clove garlic, finely chopped
Heat gas or charcoal grill. In large bowl, mix beef, green chiles and chipotle chiles. Shape into 8 patties, about ¾-inch thick.
In medium bowl, mash guacamole ingredients, using pastry blender or fork.
Place patties on grill over medium heat. Cover grill; cook 13 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160 degrees. Top each patty with cheese slice; cook just until cheese is melted. To toast buns, place cut sides down on grill during last 1 to 2 minutes of cook time.
Layer buns with tomato slices, burgers and guacamole.
Notes: You can control the spiciness of these burgers by adjusting the amount of chipotle and adobo sauce in them. Or if you are short on time, skip the guacamole and top your burger with a slice of avocado instead.
Yield: Serves 8.
Approximate nutritional analysis per serving: 440 calories, 25 grams fat (8 grams saturated), 90 milligrams cholesterol, 520 milligrams sodium, 24 grams carbohydrates, 5 grams dietary fiber, 4 grams sugars, 29 grams protein.

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