Tuesday, November 15, 2011

And I don't even like chipotle that much...

To clarify, I'm talking smoked jalapenos. Not the restaurant. The restaurant is always a good idea. Just throwing that out there.

I know I've griped before about the stupidity of oversized chipotle/adobo sauce packaging, but it's happening again. Seriously, who made the inane decision to put a dozen chipotle peppers and sauce in a can when you need, like, a TEASPOON per dish? Bobby Flay's kitchen aside, who uses more than that? (I have a similar beef with tomato paste, but that's a bitch for another day.)

Anyway, hubby wanted to invent a Southwestern burger, which means we're stuck with the vast majority of a large can (it was all we had, and I'm pretty sure all they sell) after this meal. I'm planning a chipotle-centric menu for the next few days—If you have any great suggestions, let me know.

Chipotle Turkey Burgers
Ground turkey
1 tsp garlic powder
1 egg
1/4 onion, grated
Fresh pepper
Chipotle Mayo:
About 1/2 tsp adobo sauce
2 tbsp light mayo
big pinch garlic powder
Chipotle Ketchup:
About 1/2 tsp adobo sauce
3 tbsp ketchup
pinch garlic powder
big pinch cumin powder
Burger Toppings:
whole canned green chiles, split open flat
sliced pepper jack cheese
sliced onion

In large bowl, combine burger ingredients well (use your hands). Mold into four patties and refrigerate while you prep the sauces.

So, yeah, prep the sauces. Mix them in small bowls. Cover. Chill.

Heat skillet over medium high heat. Coat with cooking spray. Cook patties about 5 minutes. Flip, and add chiles to skillet to heat. When the second side is almost done, add slice of cheese and cover. Now's the time to toast the buns, if you want.

When cheese is melted, smear one side of bun with mayo and one with ketchup, and place cheesy patty on bun. Top with chile, arugula and onion.

Serve with sweet potato fries and more chipotle ketchup.

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