Its name derives from chipotle, the Nahuatl name for a smoked and dried jalapeño chilli pepper.
Chipotle Peppers in Adobo Sauce. These chipotle chiles are jalapeno peppers that have been dried, smoked, and then packed in a flavorful sauce made of tomatoes and other spices. Here, we add these special peppers twice–first to the mayonnaise, which gets spread on the buns, and then mixed into the meat before its grilled. And don’t skip the red onions and tomatoes: they add a sweet, crisp bite.”
- 1/4 cup Goya Mayonnaise
- 1 chipotle pepper from a can of Goya Chipotle Peppers in Adobo Sauce, finely chopped
- 1/4 cup sauce from a can of Goya Chipotle Chiles in Adobo Sauce
- 3 tablespoons Goya Minced Garlic, divided
- 1 tablespoon finely chopped fresh cilantro
- Goya Adobo All-Purpose Seasoning, to taste
- 2 pounds ground beef (80% lean)
- 1 teaspoon Goya Vegetable Oil
- 6 slices Cheddar cheese
- 6 hamburger buns
- 6 (1/4 inch thick) slices red onions
- 6 (1/2 inch thick) slices tomatoes
- 6 lettuce leaves
- In medium bowl, stir together mayonnaise, 1 tbsp. chipotle sauce, 1 tsp. garlic, cilantro and adobo; cover and refrigerate until ready to use.
- In large bowl, gently mix together beef, chopped chipotle, 3 tbsp. chipotle sauce, remaining garlic and adobo until combined. Divide meat into 6 portions; form into 1 inch-thick patties. (Take care not to over-handle meat or else it will toughen).
- Prepare grill to medium-high heat, grease with oil (or heat oil in medium skillet over medium-high heat). Cook burgers, flipping once, until charred and cooked to desired doneness (about 12 minutes total for medium rare). Add cheese to patties about 5 minutes before taking them off grill.
- To assemble, divide patties evenly among bottom buns; top with onion slice, tomato slice, lettuce and top bun spread with reserved chipotle mayonnaise.
Their Slum Dunk Gourmet burger is absolutely phenomenal, and they have fun with some of their other burgers as well – check out the LA, El Primo, the Mexicana and Chipolte if you enjoy spicy.