Mind-Blowing Chipotle Burger Recipe
Extreme Chipotle Burgers! We made some chipotle burgers a few weeks ago that were amazing, but we thought we could have done a few things to make them even better. We succeeded!
Things to know:
Is chipotle good on a burger?
Chipotle Burgers take your regular hamburgers and add Chipotle Salsa Macha for an incredible, smoky flavor that’s made even better by some time on the grill. Oh, and don’t forget the melty Chipotle gouda cheese and Cilantro-Lime Mayo! Burger perfection!
Which is hotter, jalapeño or chipotle?
You can get jalapeños just as hot as chipotle peppers, but the average overall heat you’ll experience from a crop of chipotle will be higher than from a similar crop of jalapeño.
Are Chipotles just dried jalapeños?
Yes, a chipotle is a jalapeño pepper that has been ripened (turning red), dried, and smoked, giving it a distinct smoky flavor and deeper heat compared to its fresh green counterpart, with the name itself coming from an Aztec word for “smoked chili”. This process transforms the pepper, making it shriveled and raisin-like, and is used in Mexican cuisine in forms like powder or packed in adobo sauce.
Is there a difference between a hamburger and a smashburger?
Smash burgers are thin, crispy, and intensely flavored due to being smashed onto a hot griddle, creating a caramelized crust, while regular burgers are thicker, juicier, and often cooked to a specific doneness (like medium-rare), offering a softer texture and beefier bite. The key difference lies in the technique: smashing the meat ball for a smash burger creates maximum contact for browning (Maillard reaction), while a regular patty retains more internal moisture and texture.
What is Salsa Macha?
Salsa macha is a rich, spicy Mexican chili oil from Veracruz, made from dried chiles, garlic, nuts (like peanuts), and seeds (like sesame and pumpkin) fried in oil, then blended into a chunky, flavorful condiment. It’s known for its smoky, nutty, and complex heat, and is incredibly versatile, used on eggs, tacos, pasta, and more, lasting for a long time in the refrigerator.
Ingredients
Makes 8 Double Smashburgers
4 lbs ground cow (we used aged ground beef that we make)
6 T Chipotle Salsa Macha (we used Don Chilio Smoky Salsa Macha Chili Oil)
burger seasoning (we use equals parts salt, pepper, onion and garlic powders)
16 slices of your favorite cheese (we used Chipotle gouda cheese)
8 brioche buns
3/4 cup mayo
juice from 1 lime
1/4 cup finely diced cilantro
1. The night before, thoroughly mix the salsa nacho and ground beef. Refrigerate overnight.
2. Also the night before, make your Cilantro-Lime Mayo: mix mayo, cilantro, lime juice, salt and pepper together, then place in refrigerator.
3. On burger day, heat up your griddle.
4. Divide your ground beef into 16 equal sized balls.
5. Butter, then toast your buns on the griddle.
6. Place balls of meat on your griddle, smash, hit the top side with your favorite burger seasoning, and cook until you start to see the craggy edges brown, then flip and top with slice of cheese. Once the cheese is sufficiently melted, place one patty on top of another and remove from grill.
7. Now it is choose your own adventure. Add your favorite toppings, but the bare minimum is place some of your Cilantro-Lime Mayo in the bottom bun, top with a double stack of burger, then put on the lid. ENJOY!
Equipment used:
Blackstone Griddle
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