A few weeks ago we put together a list of easy recipes you can make using chipotles in adobo, and if I could go back in time I would put these chipotle burgers towards the top of the list.
And while the Creamy Avocado Sauce may look like the star in these pics, it’s really the invisible chipotles that make the recipe work. There’s something about the smoky flavor of chipotles that seems to pair effortlessly with grilled beef.
Chipotle Burgers with Creamy Avocado Sauce
It’s also surprising how little effort it takes to add some serious spice to your life. We’re talking 3 or 4 minutes tops before grilling the burgers; in exchange you get a massive return on your investment in the form of spicy, smoky flavored cheeseburgahs.
For one pound of ground beef you’ll need two chipotles in adobo. I usually cut off the stems and scrape out the seeds.
You’ll also be using one Tablespoon of adobo sauce from the can so be sure to keep it close by.
Mince the chipotles and add to the ground beef, along with one Tablespoon of adobo sauce, 2-3 Tablespoons of chopped onion, one minced garlic clove, one teaspoon of salt, and some freshly cracked pepper. Be sure to chop the onion finely; if left too chunky it will make the patties crumble apart.
Mix well and shape into 4 burgers each 1/4 lb. in size, or 6 smaller burgers. And that is the extent of your burger prep. Easy right?
You may recognize the Creamy Avocado Sauce from our Easy Burrito Bowls, but we are making a small adjustment to it for this recipe.
Since you’ll be getting a kick from the chipotles you don’t really need much spice from the avocado sauce. We reduced the jalapeno amount to 1/4, but you are welcome to omit the jalapeno altogether if you want a milder end product.
In a blender or food processor combine the flesh of one avocado, 2 peeled garlic cloves, 1/4 cup plain greek yogurt, the juice of one lime, 1/4 jalapeno, 15-20 sprigs of cilantro, 2 Tablespoons olive oil, 1/4 teaspoon salt and some freshly ground pepper.
Add a splash of water to get it started, blend together, and take a taste. You can leave as is for the healthiest version of this sauce, but adding a little fat can easily take it to another level. I added a guilt-free tablespoon of mayonnaise, but you could also add cream or Crema and get a similarly delicious result.
But don’t eat all the avocado sauce yet, you still have to cook the burgers! Lately I just saute each burger side for 2-3 minutes in a skillet and then finish them off in the oven at 425F for 4-6 minutes, adding the cheese for the last couple minutes. I also put the buns in the oven for a couple minutes as the burgers finish cooking.
Give the buns a healthy layer of the avocado sauce and serve with your choice of fixings. One thing to keep in mind though…
It seems burgers are traditionally served with an array of fixings, and sometimes this is designed to cover up improperly seasoned beef. But here we have beef that has so much flavor it can nearly be eaten on its own, so don’t feel compelled to add too many fixings. The more I eat them the more streamlined they seem to get and this keeps the smoky, spicy flavor of the beef in the driver’s seat.
Give these chipotle burgers a try. They want to add some spice to your life!
Buen Provecho.
Chipotles in adobo give these burgers a smoky, spicy flavor. And when drenched in a creamy avocado sauce you just made the best burger in town. So good!
- 1 lb. ground beef
- 2 chipotles in adobo
- 1 Tablespoon adobo sauce
- 2-3 Tablespoons finely chopped onion
- 1 garlic clove
- 1 teaspoon salt
- freshly cracked black pepper
- 4-6 cheese slices
- 4-6 hamburger buns
- 1 tomato
- lettuce
- 1 avocado
- 1/4 cup plain Greek yogurt
- 1/4 jalapeno
- 2 garlic cloves
- 15-20 sprigs cilantro
- 1 lime
- 2 Tablespoons olive oil
- 1/4 teaspoon salt
- freshly cracked black pepper
- splash of water
- 1 Tablespoon mayonnaise or cream (optional)
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In a mixing bowl combine 1 lb. ground beef, two minced chipotles in adobo (with stems and seeds removed), 2-3 Tablespoons of finely chopped onion, 1 minced garlic clove, 1 Tablespoon adobo sauce, 1 teaspoon salt, and some freshly cracked pepper.
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Combine well and form into 4 patties each 1/4 lb. in size, or 6 smaller burgers.
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The burgers can be cooked as you see fit. I usually saute them in a skillet over medium heat for 2-3 minutes on each side and then finish them off in a 425F oven for 4-6 minutes, adding the cheese slices to the burgers for the last couple minutes. I also put the buns in the oven as the burgers finish cooking.
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For the Creamy Avocado Sauce, add the following ingredients to a blender or food processor: 1 avocado, 1/4 cup plain greek yogurt, 1/4 jalapeno, 2 garlic cloves, 15-20 sprigs cilantro, juice of 1 lime, 2 Tablespoons olive oil, 1/4 teaspoon salt, freshly ground pepper, and a splash of water. Combine well. You can also add a drizzle of cream or 1 Tablespoon mayonnaise.
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Coat each hamburger bun with the Creamy Avocado Sauce and serve with your choice of lettuce, tomato, and other fixings.
Be sure to finely chop the onion. If left chunky it can make the patties crumble.
Still hungry? How about some empanadas?
Mmmmm. Officially drooling right now. This. Looks. Amazing. LOVE the kick of spice and perfect balance of the avo sauce. Need to try these soon!
Cheers Karly, hope they treat you well!
Dude! These look amaze-balls. I am totally adding a little shot of chipotle in my next burgers. And the avocado sauce! I am such a lover of all things avocado. I’m adding this to the list of recipes to try out!
Thanks Jodie! I had them again last night. That is probably six times over the past two weeks heh 🙂
Wow. Can’t wait to try this! Is there anything i can substiture the yogurt for? Because im lactose intolerant.
Hi Sylvanna! Hope these burgers treat you well. If avoiding yogurt and cream I think I would default to just using a Basic Guacamole. It’s a super easy guac recipe (avocado, lime, onion, salt) that would work well with the chipotle flavor. I would also go easy on the guac the first time you use it so that you don’t lose the flavor of the burgers. Let me know how it goes!
Made these for the Mr. and I for dinner. DELICIOUS! The flavor of the burger is just yummy and the sauce? Oh my, that will become a go to sauce! Fortunately I’m able to buy our beef from a local farmer which makes the flavor and texture so much better than store bought. I did use a portabella cap for the bun, placed on the bottom so it was open faced. I’ve already shared the recipe with my boys who live out of state. I have your red sauce enchiladas on my list of recipes to try, looking forward to it! Thank you for sharing!
Awesome, thanks much for the feedback Tawnia! Thrilled the burgers were a hit with the fam. That avocado sauce will improve just about anything you put it on 🙂
how long can the sauce last before turning brown?
Hi Eva, if you keep it in the fridge it will last for a couple days, but probably not much longer. It will still oxidize a bit but at a slower rate than a raw avocado. Hope that helps a bit. Cheers.
I came here to find something to do with the chipotle I have in the pantry. For some reason, I have two cans. This week, my menu plan is based on “what I already have.” I remembered that you are the chipotle aficionado so I searched your site and decided. I’m going for it. Seems weird to have chipotle in my burger, but I’m sold by your testimony.
Question: I’m never going to use a whole can of chipotles at once. It’s like how it is with tomato paste: Two tablespoons and you gotta throw out the rest of the can. How long does it keep if I store the rest in fridge? Thanks!
Hi Diana, yeah go for it, I make those Chipotle Burgers all the time now and they are delish.
After opening a can I usually dump the chipotles and sauce in a small tupperware container and stick it in the back of the fridge where it will keep for weeks, if not longer. They put some vinegar in the sauce so I think this helps them keep for quite awhile in the fridge — I’ve probably even used them months after opening.
Some peeps will give the contents a quick puree in a blender, pour it into ice cube trays, freeze it, and then store the chipotle cubes in a ziploc bag. This’ll work too but I’ve stopped doing it because they seem to keep fine in the fridge for as long as I need them. Hope this helps a bit!
P.S. Here are some other good recipe ideas for chipotles.