Monday, June 8, 2009

Guest Post: Chipotle Burgers

Blogging will be stunted since this week is Willow Creek's POLAR EXTREME VACATION BIBLE SCHOOL----Woooo-hoooo!!!!! Oh sorry, I guess I was still in Avalanche Londa character there...
Here's my first guest blog post to fill in the gap for the sabatical from cooking I'll be taking this week...and next week...and the next. Wow, my life is just too easy!
These burgers are amazing! The recipe is courtesy of my awesomely healthy conscious friend, Lydia, and the pictures are courtesy of my wonderfully hospitable friend, Carrie! They are so super tasty! You'll want to run to the store and fire up your grill tonight!


Chipotle Turkey Burgers
1 1/4 pounds ground turkey breast
1 shallot, minced
1 garlic clove, minced
2 tablespoons cilantro, minced
1/2 teaspoon salt
1/4 teaspoon fresh-cracked black pepper
4 slices of smoked cheddar
1 small red onion, sliced into 1/4-inch thick rings
1 large tomato, sliced into 1/4-inch thick rounds
1 cup baby arugula or spinach
1/4 cup chipotle “ketchup” (recipe below)
Dijon mustard
4 hamburger buns (I usually use whole-wheat), split open

Prepare the grill.
Combine the turkey, shallot, garlic and cilantro, mixing gently with your hands (take care not to overwork). Score the meat into four equal portions and shape the portions into patties (make the patties slightly larger than the surface area of your buns). Sprinkle both sides of the patties with the salt and pepper. Grill the turkey burgers for 5 to 8 minutes per side, or until cooked through. When the burgers are almost done grilling, place a slice of cheese on top of each patty (the cheese will melt as the burgers finish grilling). Also place the buns, cut sides down, on the grill to toast; remove when lightly browned.
Serve the grilled patties and toasted buns along with the remaining fixings.



Chiptole “Ketchup”
1 chipotle pepper (canned in adobo sauce), minced
1 tablespoon adobo sauce (from the canned chipotles)
2 tablespoone sour cream or Greek yogurt
juice of one lime
salt, to taste

Whisk together the chipotle pepper, adobo sauce, sour cream and lime juice in a small bowl. Add salt to taste. (Note: this mixture can be combined in a 1:1 ratio with ketchup for a more “ketchupy” result. As is, the recipe will yield more of a creamy chipotle spread. Just don’t want to mislead anyone with the recipe name …)

***My burger update: I made these last night, but with a few changes. Our Target was out of chipotle peppers, so I bought some organic chipotle pepper smoked sauce. I brushed the burgers with it as they cooked and then made the sauce with sour cream and the sauce. We also had whole grain rolls with flaxseed from Target--these were the best! We grilled them up a little toasty and topped the burgers with jalapeno cheddar jack cheese! Yum!!!!

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