Southwestern Burger with Chipotle Mayonnaise and Crushed Blue Corn Tortilla

Preparation Time: 30 minutes
Servings: 4


1 1/2 pounds ground chuck, 80/20 grind
2 teaspoons salt
1/2 teaspoon lemon pepper (black can be used as well)
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 cup grated pepper jack cheese (or muenster)
4 quarter-inch sliced tomatoes, large in diameter
1 cup guacamole
4 cups blue corn tortilla chips
1 cup mayonnaise
1 Chipotle pepper in adobe sauce, chopped
4 large buns, high quality of your choice
4 leaves Bibb lettuce


1. Mix salt, lemon pepper, garlic powder, cumin, coriander, and cayenne pepper (optional) together in a bowl. Then work spices into beef in a large bowl very thoroughly. Divide meat into four balls. Place one ball in your hand. With the thumb from your other hand, create a deep and broad well in the ball of meat. Place 1/4 of grated cheese in well and compress down with thumbs. Then wrapping both hands around the ball, fold edges of the meat upward and compress to close meat over top of cheese. Make sure seam to the cheese is closed well. Then flatten ball into a patty shape of your choice.
2. Place mayonnaise in mini-food processor with chipolte pepper in adobe sauce. Process until pepper is puréed and smooth.
3. Preheat grill or grill pan to medium high heat. Lightly oil the pan. Place patty in pan and cook for 4 minutes each side, making sure you only turn the burger once. Remove from grill and let rest for 2 minutes.
4. Toast bun on grill until you have nice grill marks.
5. Start assembling by brushing 1-2 tablespoons of chipolte mayonnaise on each bottom bun. Place patty on top of the bun. Complete layering with a tomato slice, a large dollop of guacamole, and crush tortilla chips in your hand and sprinkle on top for crunchiness and color. Place lettuce leaf on the top bun and serve open faced.

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