This shop featuring chipotle burgers with jalapeno mayo and chipotle grilled corn has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena #CollectiveBias
We are grilling up a storm here because it’s summer, and honestly, I’ll take any excuse I can get to grill. That said, I’m not just sticking plain old hamburgers and hot dogs on the grill. I want something bursting with flavor that is a little bit different and a whole lot yummy. I have so much fun riffing on flavors I find and love in other dishes and then reusing them in new ways.
Granted, these chipotle burgers didn’t start out in my head as chipotle burgers. Nope, I had fully intended to make some homemade tamales for my family to celebrate the start of school. I even went so far as to head to Walmart to pick up my favorite La Morena chipotle peppers in adobo sauce (and some pickled jalapenos) from the Hispanic aisle to make the chicken tamales.
Then I got home and realized that it was hot, and the last thing I wanted to do was steam up my kitchen more by cooking tamales. I’m selfish that way. I didn’t want to simply put my yummy La Morena products into my pantry and wait for the weather to cool off. I’m on a mission to clean out my pantry right now, not add to it. No worries. I knew I could come up with another fun use for the La Morena chipotle and jalapeno peppers, and oh was I right.
A celebration for back to school is so typically American. And yet with Little Miss in the Spanish immersion program at her school, we incorporate a little Latin flair no matter what we’re doing. That was my inspiration – the classic American barbecue with a Latin twist in flavors.
What’s more American than burgers and corn on the grill? I always season my burgers when I make them to give them added flavor and moisture, so using the chipotle peppers and adobo sauce in place of my normal seasoning was a no brainer. The same holds true with corn. I love to make elotes, so why not take some of those same flavors and translate it to corn on the grill? Oh is my family lucky, right? (Tongue firmly in cheek)
The good news is that I can put the burgers together, toss them and the corn on the grill, then finish up the flavors for the corn while the burger are finishing and have all the food ready to eat at the same time. And in under a half hour? That’s perfect for a back to school celebration when you know everything is about to get even more crazy busy in life.
Chipotle Burgers with Jalapeno Mayo
Making these burgers is super easy. All you need is ground beef, onion, garlic, cumin, and the La Morena chipotle peppers in adobo sauce. For this, I used both the chipotle peppers and some of the adobo sauce for additional smoky heat. A little goes a long way, but these were so good that after dinner, I turned down chocolate my husband was offering because I wanted to just remember and enjoy the chipotle burgers instead.
Mince the chipotle peppers as finely as you can. If you want more heat, add an extra pepper. If you want a little less, only use on chipotle pepper.
In a bowl, add your ground beef and grate half a medium size Spanish onion over the ground beef.
Mince your garlic and add that to the bowl, along with the cumin, minced chipotle peppers, and extra adobo sauce. Thoroughly mix this together with your hands to distribute the flavors throughout your meat.
Form into four hamburger patties. Here’s secret number one. To avoid having your burgers that puff up in the center and don’t cook evenly, poke a hole in the center of your chipotle burgers with your finger. This allows the heat and steam to get through and your burgers will cook up flatter and fit into your bun more easily.
Cook them on your grill just as you would any other burger, and let your imagination run wild with topping ideas. For us, these were perfect with a slice of cheddar melted across the top of it after the burgers are flipped (just once!) and a little bit of jalapeno mayo.
Wait, did I forget to tell you about the jalapeno mayo? The cool, creamy mayo and flavor of the pickled jalapenos is the perfect complement to your chipotle burgers. And it takes just thirty seconds to make this condiment that your guests will think took way more time and talent. Mince a pickled jalapeno and stir it into a half cup of your favorite mayo. Let your friends and family top their chipotle burgers with it, and watch for the smiles.
Chipotle Grilled Corn
And of course I can’t forget the fun of the chipotle grilled corn. This is such a fun take on elotes, with a few different flavors but oh was it amazing. There was not a single kernel of corn remaining after we sat down. And best of all? It doesn’t take a ton of time or effort to make them, and the timing works out perfectly with the chipotle burgers.
4 ears corn
oil, salt, and pepper, to taste
1/4 c butter
1 T adobo sauce
1 t cumin
1/4 c mayo
1/4 c cojita cheese
lime juice, to taste
To start out, brush your corn with a bit of oil, then salt and pepper them. Toss them on the grill at the same time you add your burgers, turning the corn every few minutes to get a nice char all around.
While the corn is cooking, mix together your chipotle butter. In a small bowl, add a quarter cup softened butter, a tablespoon of adobo sauce from your chipotle peppers, a teaspoon of cumin, and mix together. Add a quarter cup of cojita cheese and a quarter cup mayo and stir again until fully incorporated.
Line a small metal pan or disposable aluminum baking dish with tin foil. You’ll finish up your corn in this to steam in all the buttery goodness. Once your corn is grilled all around, remove it from the grill and place it into your pan. Add the chipotle butter atop the ears of corn and cover the pan tightly with aluminum foil, then return it to the grill.
While your burgers are finishing up, let your corn steam in the pan. Shake it occasionally to ensure the butter gets on every part of each ear of corn. After three minutes – which should be right about when your burgers are done – pull the corn from the grill and remove the cover, being careful not to burn yourself with the steam.
Serve the corn immediately with your chipotle burgers, brushing on the remaining butter from the pan and squeezing lime over it. So. Much. Yum.
- 1 lb ground beef
- 1/2 medium Spanish onion, grated
- 2 La Morena chipotle peppers, minced
- 1 T adobo sauce (from chipotle peppers)
- 2 cloves garlic, minced
- 1 t cumin
- Heat your grill to medium.
- Add your ground beef to a bowl and grate the onion into the bowl.
- Mince the chipotle peppers as finely as possible. Do the same to your cloves of garlic. Add them, along with the cumin and adobo sauce to the ground beef. Mix thoroughly to ensure all ingredients are distributed.
- Form into four patties. Poke a hole into the center of each burger with a finger.
- Place burgers onto your heated grill. Cook for three to five minutes, then flip.
- Top with cheese, if desired. Cook another three to five minutes, until done to desired temperature.
- Remove from grill and place on buns (toasted!). Top with jalapeno mayo or your other favorite ingredients.
To make the jalapeno mayo, dice a La Morena pickled jalapeno and stir into a half cup of your favorite mayo. Add a dollop to your chipotle burger for a perfect complement.