Chipotle Burgers

Here's a burger that takes a bit of work making the different sauces, but it is worth it. Very good. A bit spicy, but you can always back down on the amount of chipotle to meet your needs.

There are 3 different parts, so I'll go through them one at a time.

Dana's No-Sugar Ketchup
Ingredients:
6 oz tomato paste
2/3 cup cider vinegar
1/3 cup water
1/3 cup Splenda (optional)
2 tbsp minced onion
2 cloves garlic
1 tsp salt
1/8 tsp ground allspice
1/8 tsp ground cloves
1/8 tsp pepper

Directions:
1. Put everything in a blender and run until onion disappears. Store in a container w/tight lid in the fridge.


Chipotle Sauce
Ingredients:
3/4 cup mayo
3 chipotle chilies canned in adobo
2 tbsp Dana's No-Sugar Ketchup

Directions:
1. Measure mayo and ketchup into a bowl.
2. Chop up the chipotles quite fine and mix into mayo/ketchup sauce.

Chipotle Burgers
Ingredients:
2 pounds ground beef
6 chipotle chilies canned in adobo sauce
1/2 cup chopped cilantro
2 cloves garlic, crushed
1/4 cup minced onion
1/2 tsp salt
6 oz Monterrey Jack cheese, sliced

Directions:
1. Mix everything but the cheese in a big bowl and form into 6 big burgers (or however many you want).
2. Let the burgers chill for an hour in the fridge (it makes them easier to handle).
3. Grill on medium heat until done (approx 7-10 minutes per side).
4. Put on the cheese to let melt and then serve with the chipotle sauce on top.

This recipe was from Dana Carpender's LC Barbecue book.