Pepper Jack Burgers
2015-05-28 00:05:38
Makes 5 servings
Ingredients
- 1 tablespoon olive oil
- 1 small sweet onion, thinly sliced
- 2 teaspoons distilled white vinegar
- 1 cup ketchup
- 1 chipotle pepper in adobo sauce, minced
- 2 teaspoons adobo sauce from chipotle peppers
- 1/4 teaspoon ground cumin
- 1 cup mayonnaise
- 1 tablespoon minced fresh cilantro
- 1/2 teaspoon grated lime zest
- 1 1/2 pounds ground chuck
- 1/2 cup crushed french-fried onions
- 2 jalapeños, seeded and minced
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 5 slices Monterey Jack cheese with peppers
- 1 red onion, cut into 1/4-inch-thick slices
- 1 tablespoon vegetable oil
- 5 ciabatta buns, halved and toasted
- Shredded iceberg lettuce
- Sliced tomato
Instructions
- In a small saucepan, heat olive oil over medium heat. Add sweet onion, and cook, stirring frequently, for 5 minutes or until tender. Add vinegar, and cook for 1 minute. Stir in ketchup, chipotle pepper, adobo sauce, and cumin; cook, stirring constantly, for 2 minutes. Remove from heat, and let cool completely. Cover and refrigerate.
- In a small bowl, stir together mayonnaise, cilantro, and lime zest; cover and refrigerate.
- Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
- In a medium bowl, stir together ground chuck and next 5 ingredients. Divide mixture into 5 portions, and shape each portion into a 1/2-inch-thick patty. Brush both sides of onion slices with vegetable oil.
- Grill patties and onion slices, covered with grill lid, for 5 minutes per side or until onion is tender and patties are desired degree of doneness. Top each patty with 1 slice cheese, and remove patties and onion from grill.
- Spread bottom of buns with mayonnaise mixture, and spread top of buns with ketchup mixture. Top bottom of buns with lettuce, tomato, patty, grilled onion, and top of buns. Serve immediately.
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