Grilled Southwest Burger

Ingredients

• 30 ml (2 tablespoons)extra virgin olive oil
• 120 ml (1/2 cup)onions, thickly sliced (about half an onion)
• 120 ml (1/2 cup)green bell pepper, thickly sliced (about half a pepper)
• 1 small canchipotle peppers in adobo sauce, divided
• 60 ml (1/4 cup)mayonnaise
• 60 ml (4 tablespoons)fresh coriander, chopped and divided
• 454 g (1 pound)80/20 ground beef
• 2.5 ml (1/2 teaspoon)ground coriander
• 2.5 ml (1/2 teaspoon)ground cumin
• 2.5 ml (1/2 teaspoon)chilli powder
• 1 large or 2 smalltomatoes, sliced into eight slices
• 4 slicespepper jack cheese
• 4burger rolls

Instructions

1. 1

   Sauté the vegetables

   Heat the oil in a medium non-stick sauté pan over medium-high heat. Add the peppers and onions and cook for about 5 minutes, until they begin to soften and brown slightly.

2. 2

   Chop the chipotles

   Take four peppers from the can of chipotles in adobo, chop them and add them to the pan.

3. 3

   Finish the vegetables

   Continue sautéing over medium heat until the vegetables are tender. If they start to stick as they finish cooking, add a little water and scrape the pan with a wooden spoon. Set aside.

4. 4

   Mix the mayonnaise

   In a small bowl, stir together the mayonnaise, 2 tablespoons of the chopped coriander and 1 teaspoon of adobo sauce from the can.

5. 5

   Freeze leftover chipotles

   Put the remaining peppers and sauce in a small zip-lock bag and freeze them for another recipe.

6. 6

   Heat the grill

   Bring an outdoor grill to medium-high heat.

7. 7

   Shape the patties

   Mix the beef with the remaining coriander, ground coriander, cumin and chilli powder, then shape it into four patties. Brush a little oil over both sides of each patty and season with salt and pepper.

8. 8

   Grill the burgers

   Grill the patties to your preferred level of doneness, adding the pepper jack cheese on top.

9. 9

   Build the base

   Spread the chipotle mayonnaise over the bottom halves of the rolls, then add two tomato slices to each.

10. 10

    Finish the burgers

    Top each burger with the cooked peppers and onions, then place the other half of the roll on top.

What is a Southwest burger?

A Southwest burger borrows the smoky chillies and punchy seasonings associated with Tex-Mex cooking and brings them to a grilled beef burger. This version combines chipotles in adobo, cumin, coriander and chilli powder with pepper jack cheese.

The toppings do more than add heat: sautéed peppers and onions bring sweetness, while the creamy chipotle mayonnaise ties the filling together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 750 calories, 35g protein, 40g carbs, 47g fat.

The beef provides most of the protein and a substantial share of the fat; olive oil, mayonnaise and pepper jack add more fat. The rolls supply most of the carbohydrates, with smaller amounts from the vegetables. Add a generous salad or other non-starchy vegetables alongside to round out the plate.

Building the chipotle flavour

Chipotles: Use four peppers from the can for the vegetable mixture, and stir a teaspoon of the adobo sauce into the mayonnaise. The sauce adds smoky seasoning, so taste it before adding extra.

Getting tender, browned vegetables

Start the onions and pepper over medium-high heat so they begin to soften and colour. Lower the heat to medium for the rest of the cooking, and add a splash of water if the mixture catches on the pan.

Shaping and grilling the patties

Mix the seasonings through the beef without compressing it too firmly, then divide it into four patties. A light coating of oil helps them cook on the grill, while salt and pepper season the outside.

Grill until each patty reaches your preferred doneness, and add the cheese on top. The recipe does not specify a grilling time, so use the doneness you prefer as your cue.

Assembling for balance

Spread the chipotle mayonnaise on the roll base and add the tomato before the hot burger toppings. This gives the tomato a stable place and helps keep the sauce from being squeezed straight out of the top.

Finish with the sautéed vegetables and the top half of the roll. Soft burger rolls, including brioche, suit the rich toppings.

What to serve alongside

A simple green salad or crunchy slaw provides a fresh contrast to the beef, cheese and creamy sauce. For a more substantial plate, serve with grilled corn or oven-cooked wedges.

Recipe notes & tips

• Drain excess liquid from the sautéed vegetables before adding them to the rolls.
• Chop the chipotles finely so they distribute more evenly through the pepper and onion mixture.
• Mix the seasonings into the beef gently to keep the patties from becoming dense.
• Keep the leftover chipotles and adobo sauce together when freezing them.
• Have the rolls and toppings ready before the burgers come off the grill.

Variations

• More heat: Add extra adobo sauce to the mayonnaise a little at a time.
• Milder topping: Use fewer chipotles in the pepper and onion mixture.
• Extra crunch: Add shredded lettuce to each assembled burger.
• Different cheese: Swap pepper jack for another cheese that melts well.
• Toasted rolls: Toast the cut sides briefly on the grill before assembling.

Common mistakes to avoid

• Crowding the pan: The vegetables may steam rather than brown; cook them in a roomy pan.
• Letting vegetables stick: Add a little water and scrape the pan with a wooden spoon.
• Overmixing the beef: Work the seasonings in gently so the patties are not overly compact.
• Using too much adobo: Start with the stated teaspoon in the mayonnaise and adjust only if desired.
• Assembling too early: Wait until the patties and vegetables are cooked so the rolls do not sit with hot toppings.

How to store

Refrigerate leftover cooked patties and vegetables in separate airtight containers for up to 3 days. Reheat them until piping hot, and assemble with fresh rolls, tomato and mayonnaise just before serving. Freeze leftover chipotles with their adobo sauce in a small sealed bag.

Frequently asked questions