Best 6 Chipotle Burger Recipes

CHIPOTLE TACO BURGER

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Use your hands to thoroughly mix ground beef, onion, chipotle peppers, and taco seasoning together in a bowl; shape into 4 patties.
• Cook burgers on preheated grill until firm, hot, and grey in the center, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

CHIPOTLE SALMON BURGER

Steps:

• In a medium bowl, whisk together the mayonnaise, lime juice, and soy sauce. Add the bell pepper, onion, and chopped chipotle peppers, and stir until well combined. Fold in the panko, flaxseed, and beaten egg. Gently fold in the salmon.
• Divide the mixture into six equal parts and, using clean hands, shape each into a ball. Pat each ball into 2 1/2-inch-wide and 3/4-inch-thick burger patties. Place the patties into an airtight container and cover.
• Heat a medium grill pan or cast- iron skillet over medium- high heat. Add the olive oil, reduce the heat to medium, and cook the patties, in batches, until golden brown, 2 to 3 minutes. Gently turn them over and brown the opposite sides for an additional 2 to 3 minutes. Transfer the cooked patties to a paper towel-lined plate while you prepare the sauce.
• In a small bowl, whisk together the yogurt, chives, and Worcestershire sauce.
• To serve, place each burger on a toasted bun, smear on a dollop of the sauce, and layer on the kale and thinly sliced red onion.
• Clean green tip:
• Instead of making burgers, you can shape the salmon mixture into mini-salmon cakes for bite- size party appetizers. Top with a little dollop of creamy chive sauce and watch your guests devour these bites!

CHIPOTLE CORN BURGER

Steps:

• Toss corn kernels and sliced bell pepper with lemon juice, olive oil and salt. Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into a ball, then shape into a 3/4-inch-thick patty; make an indentation in the center. Preheat a grill to high; brush the grates and burger with canola oil. Season the patty with salt and cumin and grill about 4 minutes per side.
• Mix 1/4 cup mayonnaise, 1 tablespoon minced chipotles in adobo and a splash of lemon juice. Serve the burgers on a crusty bun with chipotle mayonnaise, the corn salsa, onion, tomato and cilantro.

CHIPOTLE CREAM CHEESE BACON BURGER

Steps:

• 1. To make the Avocado Lime Aioli, combine the mayonnaise, avocado, lime juice, salt and pepper in a small bowl and mix until creamy. Transfer to a bowl and refrigerate until assembling the burgers.
• 2. Cook Bacon until crisp and set aside on paper towel lined plate to drain. Reserve 2 Tablespoons of the bacon drippings to add to the meat and discard the rest.
• 3. To make the patties combine beef, salt, pepper, cumin, coriander, and in the large bowl with the bacon drippings and mix together well with a wooden spoon, handling the meat as little as possible. Divide the mixture into 4 equal portions and make patties. Cook patties in the same pan as the bacon over medium high heat for 3-5 minutes on one side and then turn them over, cook for another 3-5 minutes or until done.
• 4. Brush the cut sides of the buns with oil and place them cut sides down on a griddle pan to toast for about 3 minutes or until starting to get golden brown in color.
• 5. Chop up 4 Chipotle peppers and slice the tomato.
• 6. To assemble the burgers, spread 1 ounce of cream cheese on the cut side of the toasted bottom bun, then add 1 tablespoon of the chipotle peppers, 2 slices of bacon, then place the patty on, followed by a tomato slice, 1 teaspoon of the cilantro leaves, 1 lettuce leaf. Spoon 1 tablespoon of the Avocado Lime Aioli on the cut side of the top bun. Place bun on top.

SUNNYSIDE BURGER WITH CHIPOTLE AIOLI

Steps:

• Whisk mayonnaise, 1 large garlic clove, chipotle powder, and pinch of salt together in a small bowl; cover and refrigerate.
• Place ground beef, 1 egg, seasoned bread crumbs, 2 garlic cloves, coriander, black pepper, and 1/4 teaspoon salt in a bowl; mix with your hands until just combined. Shape beef mixture into 4 patties.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook patties on preheated grill until browned on one side, about 6 minutes. Flip patties; continue grilling until no longer pink in the center, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer burgers to a plate; top each burger with a slice of Cheddar cheese and cover plate tightly with foil.
• Heat a nonstick skillet over medium heat; spray with cooking spray. Crack remaining eggs into skillet and immediately reduce the heat to low; season eggs with salt and pepper. Cook eggs until whites are set, about 2 minutes; add 1 tablespoon water to skillet, cover, and cook 1 to 2 minutes more.
• Spread about 1 tablespoon chipotle aioli on bottom of each hamburger bun; top each bun with 1 lettuce leaf, 1 onion slice, 1 tomato slice, and 1 burger. Add one egg to top of each burger; place top of hamburger bun over egg.

CHIPOTLE BURGER

Steps:

• Slice half of a white onion and jalapenos and place into pan with olive oil, butter and brown sugar over medium high heat. Fry until onion and jalapenos are caramelized about 8-10 minutes.
• Shape ground buffalo into 4 equally sized patties and and sprinkle with salt and pepper to taste.
• Grill ground buffalo on one side for about 4 min and flip. Place provolone cheese and smoked cheddar cheese and keep on grill until cheese is nice and gooey.
• For the chipotle sauce mix together mayo and ground chipotle pepper. Take the juice from the caramelized onion and jalapenos and mix it with the mayo mixture until you reach a pour able consistency.
• Toast the burger buns. Place the buffalo burger on the bun. Top with caramelized onion and jalapenos. Pour chipotle sauce over burger and top with bun.