2 favorite gluten free hamburger buns, toasted if desired
1 1/2 tsp cooking oil
1/2 yellow onion
1 chipotle chili, in adobo, divided OPTIONAL, don't use if you don't like them
1 clove garlic
1/2 fresh jalapeno pepper
4 sprigs cilantro
1/4 tsp ground cumin
1/4 tsp freshly ground black pepper
1 avacado, Haas
Cilantro lime rice, see recipe
MISE EN PLACE • Halve yellow onion. Peel and
chop 1 half. • Peel and chop garlic. • Pick and
finely chop cilantro leaves. • Juice lime. •
Discard pepper stem and seeds. Mince 1 half
(save remaining half for another use). • Remove
chipotle from adobo sauce, reserving sauce.
Finely chop chipotle. • Split buns.
• Place a sauté pan over medium-high heat. Add
1/2 teaspoon cooking oil. When oil is hot, add
onion. Cook, stirring, until onion begins to
turn translucent, about 1 minute. • Stir in
adobo sauce. Cook, stirring occasionally, until
onion is tender, about 5 minutes. • Transfer
onion to bowl. Reserve pan.
• In a bowl, combine beef, garlic, jalapeño,
chipotle (using full amount of peppers will
result in a spicy burger; use less if you
prefer), cilantro, cumin, 1/4 teaspoon
kosher salt and 1/4 teaspoon black pepper. •
Form meat into 2 patties, 4-5 inches wide. Make
patties slightly thinner in the center.
• Return pan to medium-high heat. Add 1
teaspoon cooking oil. When oil is hot, add
burger patties. Cook without disturbing until
browned on bottom, 2-3 minutes. • Flip patties.
Cook without disturbing 2-3 minutes for medium-
rare. While burgers cook- • Halve avocado.
Discard pit, and transfer flesh to a bowl. •
Add lime juice. Mash well.
Build burgers with buns, patties, sautéed onion and avocado-lime spread. • Serve with cilantro lime rice, and enjoy!
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