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.
1 (7-ounce) can chipotle peppers in adobo sauce, undrained
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.
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.