May 24, 2018

Gigantic Southwestern Cheeseburger Made Easy with Know-how

Combine cheeseburgers with a little southwestern flare to make a bistro style Southwestern Cheeseburger that will make a weeknight staple new again.

Chipotle in Adobo is an easy but spicy addition to standard mayonnaise. These are found in the Mexican food aisle in our grocery store, and a small can will last us for several weeks. Make sure to place remaining chipotles in a new container and keep in the refrigerator. They make a wonderful addition to soups and chilis as well as other condiments such as ketchup.

Take it easy though – a little chipotle goes a long way!

Mixing canned re-fried beans with taco sauce (or salsa) elevates the beans in a substantial way. It also lightens them a bit for spreading.

I always use a scale when measuring meat because I cannot portion it out evenly. All the burgers cook at the same time when measured out, and we don’t end up with some little tiny lumpy burgers and some

Jethro Bodine burgers.

It makes everyone happy. I got this scale (affiliate link) for Christmas and I love it. I use it for meatballs for the same reason.

This looks like a lot of ingredients, but there are a bunch of spices that tip the list. Each step takes just a few minutes, and the end result is outstanding!

Southwestern Cheeseburgers

Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 20

Resting time: 5

Total Time: 35

Servings: people

Southwestern Cheeseburgers are super juicy, homemade gourmet burgers the whole family will love. Pick and choose your favorite toppings to make this grilled burger your own.

Print Recipe

Ingredients

BURGERS

1 3/4 pounds Ground Beef 80/20
1 tsp Salt
1 tsp Chili Powder
1 tsp Garlic Powder
1 tsp Paprika
1/2 tsp Cayenne Pepper
1/2 tsp Ground Cumin
6 slices Pepper jack cheese
6 each Brioche Buns
6 slices Red Onion
1 Avocado, peeled and sliced

BEANS

1/2 can Re-fried beans, Prepared
2 tbsp Taco Sauce

CHIPOTLE MAYO

1/2 cup Mayonnaise
1 medium Chipotle in Adobo

Instructions

Measure ground beef into 5 ounce segments, and form into thin round patties, pushing center in with your thumb to depress. (This helps keep the burgers from bowing up in the center.)
Sprinkle patties on each side with salt, pepper, garlic powder, chili powder, cumin and paprika. Grill burgers over medium heat until cooked through, about 12 minutes total. Conversely, pan fry burgers over medium heat until cooked through, about 12 minutes, until juices run clear and the burgers have no raw meat remaining. Add a slice of cheese to each burger, and allow to melt off heat for 5 minutes.
Meanwhile, combine re-fried beans (I like the spicy vegetarian fat free beans the best) with the taco sauce and warm in microwave until cooked through.
Make chipotle mayo: remove one medium to large chipotle pepper from can and chop very fine. Combine with mayo, being sure to scrape the juices into the mixture as well. Add more adobo sauce as desired to spice and color mayo.
Lightly Toast or grill the inside only of the brioche buns.
Build your burgers: Place open bun on plate, spread a heavy tablespoon of the re-fried bean mixture on the base. Add cheeseburger, top with onion slice and avocado. Generously spread chipotle mayo on top bun and top burger. Enjoy!