These kickin’ little burgers are a cinch to prepare and perfect for summer appetizers or hors d’oeuvres parties. I had never heard of adobo sauce before this challenge, but I’m definitely a believer now. While the flavor of the chilies gives some heat, it’s mild enough that there will be no complaints from kids. The hubby liked them so much that he requested that we give the recipe an encore – next time making full-sized burgers so they could get center stage!
• 1/3 cup sour cream (I’m always trying to cut calories, so I used fat free sour cream – it was excellent and my guests were none the wiser!)
• 1 teaspoon adobo sauce (set aside from the chipotle chile peppers purchased for the burgers)
The first step in the simple preparation is to mix the sour cream with a teaspoon of the adobo sauce from your chile peppers in a small bowl (I stirred mine in the cute little serving bowl I wanted to use. I then ran a damp paper towel around the edge to clean up any splatters from mixing – saved time and dishwasher space). Cover and refrigerate the “special sauce” until serving time.
• 1 pound lean ground beef
• 2 chipotle chile peppers in adobo sauce, diced
• ½ teaspoon salt
• ½ teaspoon pepper
Then, in a large bowl combine the ground beef, salt, pepper and chipotle peppers. Those little peppers go a long way in adding flavor, but if you have a penchant for food with zip, take note of how the recipe turns out. Next time you prepare these little burgers, you can always add some extra chilies to spice it up.
Once thoroughly mixed, you’ll divide the beef into 8 patties. I wasn’t sure how to do that evenly, so I started by making 8 small balls (think cookie dough) on a plate. Then I continued adding the extra meat to the balls that were the smallest until all of the meat was distributed. It worked like a charm! After the meat is evenly allotted, simply pack the balls into small patties. I prepared mine a few hours in advance of my company’s arrival, so I wouldn’t have to rush with my other dinner preparations. Just refrigerate until you’re ready to grill.
The Finishing Touches:
• 4 (1-ounce) slices LAND O LAKES® Deli American Cheese, each cut into fourths
• 8 (3-inch) silver dollar-size buns, split
• 8 slices Roma tomato
• 8 lettuce leaves
When you’re ready, heat your gas grill on medium or charcoal grill until coals are ash white. Place the mini burgers onto the grill, turning occasionally, until cooked to your taste. Top each burger with two pieces of cheese and let it melt slightly. This is also the time that I toasted the silver-dollar buns. The grill warms them up a bit and crisps them perfectly!
For the finishing touches, place a mini burger onto the bottom half of a bun. Adorn each patty with 1 lettuce leaf, 1 slice of tomato, and a dollop of the sour cream sauce. Top your burger with the other half of its bun.
Next time I’d like to purchase some long toothpicks to spear each chipotle burger. This simple detail would add flair and function – not only will your appetizers have style, but the toothpicks help keep the layers intact for easier serving! The result? Towering gourmet mini burgers to wow your guests.
To view the Chipotle Mini Burger recipe, click here.
Next week we'll be trying fabulous new strawberry recipes, so if you love these sweet berries as much as I do, check back soon!