Chipotle Cheddar Burger with Jalapeños and Chipotle Lime Mayo is a fresh and smokey burger that screams Summer. Tangy lime and smokey chipotle, fresh salads, savory cheddar and a juicy burger patty, all hugged together by delicious brioche buns – could you ask for more?
Summer is rapidly approaching, and I’ve noticed mine (and everybody else’s) eating habits changing. There’s more burgers, pizzas, salads, iced teas and lighter meals. We still want our comfort food, but it’s just changed from hearty soups and warming casseroles to burgers and pizzas. Not too shabby!
I am really looking forward to Summer. Being able to walk in the garden and the patio with no shoes on, feeling the grass under my feet. Smelling the flowers and soaking in the sun. Eating a popsicle and reading a book – and seeing the smoke from the grill going.
Barbecue/grilling is such a great thing. Any social event that includes eating, is my kind of socialization. Food brings people together, and that’s the thing I love about it. Not entirely true, as I of course love the food itself too. Mmman these burgers are yummy.
Chipotle Cheddar Burger with Jalapeños and Chipotle Lime Mayo
In Norway, the minced beef is usually sold in 400 gr (14 oz.) portions and that kind of determined the size of the burgers for me. We were just two eaters at the time, and it felt useless to leave a little behind. I thought maybe they were a bit big of 200 gr (7 oz.) each, but then again, burgers are supposed to be big, aren’t they? Better with too big and juicy than too small and dry, right?
Right. And it’s incredibly simple, you just need to think of one thing; do not overwork the minced beef. Just loosely form them into balls and flatten them to patties. Brush the patties with Worcestershire Sauce and sprinkle with a mixture of the seasonings (salt through chili flakes) after you have formed them.
I read about a trick were they make an indentation in the center of the patty, it will then stay flatter once grilled. Well, I didn’t do it, and they were reasonably flat, so… Maybe I’ll try it next time, but no biggie if not, either.
To the Grill
If you’ve got a grill, grill them! But a grill pan inside is okay too. Here are some general guidelines:
- Do not press the patties down with the spatula – it releases the juices and you will get a drier patty. Let it be.
- High temperature = more crust.
- Flip the burger only one time, when you see the burger starting to sweat (at about 3-4 minutes). Flipping only one time will also give more crust and texture. Once flipped, add the cheese so it melts nicely.
- Let them rest a few minutes before digging in.
A burger isn’t a burger without delicious toppings, in my opinion. There are so many choices, and I have a tendency to put everything on. This time, I actually tried to restrain myself! Look how that went.
I love to add some pickled jalapeños or pickled cucumbers. That’s almost my number one. The tanginess is perfect with burgers and dressings. Dressings are my number one.
Chipotle Lime Mayo
Perfect dressing for a smokey burger, this chipotle lime mayo is so easy, there’s no excuse to get store bought. Juice of 1/2 lime, 2 heaping tsp of chipotle paste, 4 tbsp mayo, salt and pepper – mix and you are done!
Serve the chipotle cheddar burger on a lightly toasted brioche bun. I like to begin with a small tbsp of dressing, salad, tomato, onion, avocado – then the burger patty (with melted cheese) – top with jalapeños and a little bit dressing and add the brioche top.
It’s done! Get out on the patio with friends, drink a beer and have a delicious chipotle cheddar burger with jalapeños and chipotle lime mayo. Relax, and serve it with a fresh apricot rosemary gin fizz.
Hope you’ll enjoy it as much as I did! I’d appreciate any kind of feedback, either in the comment section below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!
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