Chiptle Burgers with Avocado Mayo

Chipotle Burgers with Avocado Mayo

      My Chipotle Burgers with Avocado Mayo. These things tasted just as heavenly as the picture turned out! I love this recipe because by using 96% lean ground beef you cancel out the fat, but by using flavor and heat packed chipotle peppers,with sauce,you add the much needed moisture that a fattier cut of beef lends. I puréed an entire can of Chipotle peppers and used only 3-4 T. for this recipe. One really handy dandy way to preserve the rest is to pour the puréed sauce into a freezer safe container, so whenever you need a chipotle flavor boost you have it at hand! However, I have a super left-over Brisket Chili recipe that I will use the rest in tomorrow! Recipe to follow!

Ingredients for Burgers and Toppings:

Burgers:

96% lean ground beef (1.15 lb)

3-4 T. puréed Chipotle chili's w/ sauce

2 tsp. cumin
1/2 tsp. salt 

Sliced light Monterey Jack
Whole wheat buns (sprayed with olive oil, sprinkled with garlic salt, and grilled until toasty!)

Avocado Sauce:

1 ripe avocado
1/4 c. Light Hellman's mayo
1 lime (zested, and half the juice)
1/4 tsp salt

Toppings:

Sliced red onion

Sliced tomato

Cilantro

Sliced black olives

For the Avocado Sauce:

Mash the Avocado with the mayo, the zest of the entire lime, and the juice of half the lime. Add the salt and mash until well combined. Refrigerate until ready to make the burger sexy!

For the burgers: 

Purée the entire can of chipotle peppers with sauce. Mix 3-4 T. of the sauce with the ground beef. (Reserve the rest/ freeze for future recipes.) Add the cumin and salt, and gently form into patties. Do not over- mix! The lack of fat in these burgers make them susceptible to become hockey pucks. Gently work the sauce in until they come together and it should make four patties. Charcoal all the way! While grilling the burgers, spray the buns with olive oil and sprinkle with garlic salt, and pepper. Grill alongside the burgers. Once the burgers are almost done; add the the light Monterey Jack cheese and melt.

Assembly: Slather the Avocado Mayo on the top and bottom of the toasted garlic bun. Plop the burger on, and layer on the toppings!