Cheddar Mini-Burgers with Chipotle Mayonnaise - The Baker and The Chef
 
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I miss Summer.  It's only early November, but I already miss it.  My absolute favorite thing to do is have a barbecue.  But whether I'm cooking for a crowd or my family, I always look for a way to use the grill.  And where there is a grill, you'll surely find hamburgers of some kind.  Burgers are the quintessential American food.  I guess because you can top them any way you want so everybody has their chance to, dare I say, "Have it their way".

I suppose you could say they are one of my vices.  I don't think I've ever made the same burger twice.  No joke.  There is always something I change up.  I've never written down a burger recipe.  And I've made them hundreds of times.  To this day, that is probably my biggest challenge as a chef.  I tend to cook with what I have on hand.  Maybe that will be my New Year's resolution?!

So that being said, use what you have on hand.  Change it up a bit as you see fit.  One thing that I have been partial to lately, though, is the "mini-burger".  In this recipe, I use mini Hawaiian bread for buns.  Yum!  The chipotle mayo gives it some kick, and the arugula adds a nice peppery element that iceberg lettuce just doesn't have.  The bacon give it smokey-ness, the cheddar adds some sharpness, and the caramelized onions impart a little sweetness.  I'll admit, I had more than "my fair share" of these burgers.  Maybe that's why I like mini burgers so much...................

Enjoy!

-The Chef

BURGERS

  • 2 1/2 lbs ground beef
  • 1 Tbsp A-1 steak sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/4 - 1/2 lb.  sharp cheddar cheese
  • 12 slices thick cut applewood smoked bacon
  • 6 oz baby arugula
  • 2 tomatoes, sliced 3/8" thick
  1. Mix beef, A-1, onion powder, garlic powder, salt, and pepper in mixing bowl until well mixed.  Form into 24 equally sized patties.
  2. Pre-heat oven to 350F.  Cook bacon for approx 30 minutes in oven on a parchment lined sheet tray.  Drain on paper towels.  Reserve.
  3. Fold sliced cheddar into a square and place on top of 12 burger patties.  Lay the remaining patties over the cheese and seal edges by pinching with your fingertips.
  4. For best results, use grill and cook approx 1-2 minutes on each side, or until desired doneness is achieved.
  5. Top with cooked bacon and more cheddar cheese.  Melt cheese and assemble. From bottom to top, layer: mayo, arugula, tomato, burger, caramelized onions.

CHIPOTLE MAYO:

  • 6 Tbsp mayo
  • 1 Tbsp Dijon mustard
  • 1 tsp adobo sauce
  • 1 can chipotle peppers in adobo sauce
  • 1/4 tsp chopped parsley
  • pinch of salt and pepper

  1. Remove one individual chipotle pepper from can and finely chop.  (the rest can be stored in plastic bag or container in the fridge for up to 1 week).
  2. Place in mixing bowl.  Add remaining ingredients.
  3. Stir. Taste.  Cover and refrigerate for up to 1 week.
Note:  Chipotle peppers in adobo sauce are available at most local supermarkets.  Look for them in the ethnic food section by the Mexican ingredients.
christi harrison
11/3/2009 10:31:11

i think my husband will love you for posting this recipe. I can't wait to try it. anything with chipotle mayo...and especially adobe seasoning is well loved in this household.

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