RECIPES: Recipe Details

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Rio Grande Chipotle Burgers

I grew up in Texas and love the spicy zip of chipotle peppers added to hamburgers.


2 pounds ground beef, 80% lean
2 cans of 'chipotles en adobo'
2 teaspoons salt
6 tablespoons mayonnaise
Vegetable oil for brushing the grill
6 hearty white hamburger buns
6 large leaves of butter lettuce
1 yellow onion, diced
1 tomato, sliced
1 avocado thinly sliced


Prepare a medium hot fire in a charcoal barbeque grill. To make the hamburger patties, place the ground beef in a large bowl. Remove 8 to 9 chipotle peppers from the cans of 'chipotle in adobo.' Reserve the liquid in the cans. Dice the chipotle peppers and add them to the beef. Add the salt and combine until just mixed. Form into 6 patties, handling as little as possible. To make chipotle mayonnaise, combine 2 teaspoons of the liquid from the cans of 'chipotle en adobo' with the mayonnaise in a small bowl. Refrigerate until you are ready to assemble the burgers. When the medium hot grill is ready, brush the grill rack with vegetable oil. Cook the patties for 4 minutes on each side for rare, or 5 minutes on each side for medium. In the last couple minutes of cooking, place the buns cut side down on the outer edges of the grill to toast. To assemble the burgers, spread chipotle mayonnaise on each top and bottom bun. On each bottom bun, add a leaf of lettuce, a hamburger patty, a handful of chopped onion, a slice of tomato, and several slices of avocado. Add the top buns and serve.


Chipotle en adobo is found in small cans, generally in the same section of your grocery as Mexican salsas. Many people shy away from drinking wine with spicy food, but the slight sweetness of an off-dry white wine like Gewurztraminer pairs beautifully with spicy flavors.