Burgers:
1 1/2 lb ground chuck or ground sirloin
1 chipotle pepper canned in adobo sauce (be sure to remove the seeds)
1 T adobo sauce (from the chipotle chili can)
1/4 C grated onion (I used about 1 TBS granulated onion because Nate isn't an onion fan)
1 t garlic powder
1/2 t cumin
1 1/2 t kosher salt
1/4 t pepper
Chipotle-lime Mayo:
1/2 C Mayo
2 t lime juice
1 1/2 t adobo sauce (from the canned chipotle chilis)
2T chopped fresh cilantro
4-6 good quality buns
1 tomato
1-2 avocado
lettuce
optional: jack, cotija, or queso fresco cheese
Start by making the sauce.
Place mayo, adobo sauce, lime juice and cilantro in a small bowl.
Now this is the hard part. Stir it all together. Cover it and set in the fridge. You can make this part up to a day ahead of time if you want to.
Now place the beef in a bowl and gently crumble with your fingers. Add the chipotle peppers, adobo sauce, grated onion, garlic powder, cumin, kosher salt, and pepper. Use your hands (yes, your hands!) to gently mix things together. If you go crazy and over-work ground beef it gets a yucky texture. Just mix it enough to distribute the ingredients and call it good.
Divide into 4 patties (or 6 little ones) and place on a preheated grill, indoor grill pan, or skillet.
If you want to top with cheese, do so in the last few minutes of grilling. I'd use jack (not pepperjack), cotija, or even some queso fresco. While the burgers are cooking, toast buns and spread chipotle-lime sauce generously on each side of each bun.
When the burgers are done to your liking let them stand for 5 minutes off the grill/pan and then pop onto your prepared buns. Top with tomato slices, avocado slices, and a crisp piece of lettuce.
http://www.ourbestbites.com/2009/09/southwest-burgers.html
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