Wonderfully spicy! I used about twice the amount of chili and it was fantastic. I still had enough of the chili left over to make a spicy ketchup. I also made these as stuffed burgers with various cheeses. Will definitely make these again.
Spicy Cheddar-Stuffed Burgers
These burgers feature cheddar cheese that melts between two patties instead of on top of one. However, mixing chipotle pepper purée with the ground meat before stuffing the patties adds a deliciously spicy kick to the burgers themselves. Have tomatoes, red onion, lettuce, mustard, and mayonnaise on hand for guests to dress the hamburgers as they please.
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Chill: 30 Minutes
- 1 (7-ounce) can chipotle peppers in adobo sauce, undrained
- 2 pounds lean ground beef
- 2 teaspoons steak seasoning
- 1/2 (10-ounce) package Cheddar cheese, cut into 4 thick (1.25-ounce) slices
- 4 sesame seed hamburger buns
- Toppings: tomato slices, red onion slices, romaine lettuce leaves, yellow mustard, mayonnaise
- Process chipotle peppers in a blender until smooth. Measure 4 teaspoons puree, reserving remainder for another use, if desired.
- Combine 4 teaspoons puree, ground beef, and steak seasoning in a large bowl until blended. (Do not overwork meat mixture.) Shape mixture into 8 (4-inch) patties; place 1 cheese slice on each of 4 patties. Top with remaining 4 patties, pressing edges to seal. Cover and chill at least 30 minutes.
- Grill, covered with grill lid, over medium-high heat (350° to 400°) 7 to 8 minutes on each side or until beef is no longer pink. Serve burgers on buns with desired toppings.
- Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning and Cracker Barrel Sharp Cheddar Cheese.
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