- Main
- Beef
- American
- Grill
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the chipotle mayo
- 1/2 cup
mayonnaise
- 1 tbsp
chipotle peppers in adobo, finely minced, plus 1 tsp of the sauce
- 1 tsp
lime juice
- 1 pinch
salt
For the burgers
- 2 lb
ground beef (80/20), cold
- 1 1/4 tsp
kosher salt
- 1/2 tsp
black pepper, freshly ground
- 1/2 tsp
garlic powder
- 4 oz
pepper Jack cheese, shredded (about 1 cup)
- 1/2 cup
roasted green chiles, chopped and patted very dry
To serve
- 4
hamburger buns, split
- 2 tbsp
butter, softened
- 4 pieces
green leaf or iceberg lettuce leaves
- 8 slices
tomato (optional)
- 4 slices
red onion, thin (optional)
Contains milk (pepper Jack cheese, butter), eggs (mayonnaise) and wheat (hamburger buns).
May contain soy, depending on the hamburger buns: check the label.
May contain sesame, depending on the hamburger buns: check the label.
Not checked: green leaf or iceberg lettuce leaves.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Stir the mayonnaise, minced chipotle and adobo sauce, lime juice and a pinch of salt together in a small bowl. Refrigerate until serving.
5 min
- 1/2 cup mayonnaise
- 1 tbsp chipotle peppers in adobo
- 1 tsp lime juice
- 1 pinch salt
- Step 2
In a bowl, toss the shredded pepper Jack with the chopped green chiles. Squeeze the mixture into 4 compact little pucks, about 2 inches wide, and set aside.
5 min
- 4 oz pepper Jack cheese
- 1/2 cup roasted green chiles
- Step 3
Divide the ground beef into 8 equal balls (4 oz each). Flatten each into a thin patty about 5 inches wide. Set a cheese puck in the center of 4 of the patties, top each with a second patty, then pinch and press the edges all the way around to seal completely — any gap will leak. Smooth the sides so each burger is an even, thick disc about 4 inches wide, and press a shallow dimple in the center of each top.
10 min
- 2 lb ground beef (80/20)
- Step 4
Season the outsides of the burgers all over with the kosher salt, black pepper and garlic powder. Don't mix salt into the meat — it makes the patties springy.
2 min
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Step 5
Heat a grill to high (about 450–500°F) or set a cast-iron skillet over medium-high heat on the stove. Butter the cut sides of the buns and toast them face down until golden, 1–2 minutes. Set aside.
4 min · 450°F
- 4 hamburger buns
- 2 tbsp butter
- Step 6
Grill the burgers over high heat for 5–6 minutes per side, flipping only once, until deeply browned and cooked through (160°F in the meat, away from the cheese pocket). Don't press on them. If cheese starts to seep, move the burger to a cooler part of the grill.
12 min
- Step 7
Let the burgers rest 3 minutes — this matters, or the molten cheese runs straight out. Spread chipotle mayo on both bun halves, add lettuce, then the burger, then tomato and onion if using. Serve right away.
3 min
- 4 pieces green leaf or iceberg lettuce leaves
- 8 slices tomato
- 4 slices red onion
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026