Chipotle Bison Burgers Recipes

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CHIPOTLE CHEESEBURGERS



Chipotle Cheeseburgers image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h30m

Yield 4 burgers

Number Of Ingredients 18

1 1/2 pounds ground beef, 80/20
1/4 teaspoon dried oregano, preferably Mexican
1/4 teaspoon kosher salt
1/8 teaspoon garlic powder
Freshly ground black pepper
1/2 cup sour cream
3 chipotle chiles in adobo sauce, finely chopped, plus 3 tablespoons adobo sauce
1/3 cup finely chopped white onion
1 cup loosely packed fresh cilantro leaves, finely chopped
1/4 teaspoon kosher salt
Freshly ground black pepper
4 whole-wheat buns, split
2 tablespoons unsalted butter, softened
4 slices Cheddar
1 avocado, thinly sliced
Tomato slices, for topping
Green-leaf lettuce leaves, for topping
Red onion slices, for topping

Steps:

  • To make the patties: Combine the beef, oregano, salt, garlic powder, and pepper to taste in a medium bowl and mix well. Shape into patties a little more than 1/2-inch thick, place on a plate, and refrigerate for at least 1 hour.
  • To make the sauce: Stir together the sour cream, chipotles, adobo sauce, onions, cilantro, salt, and pepper to taste in a small bowl. Set aside.
  • To make the burgers: Oil a grill rack and preheat the grill on high for 5 minutes. Spread the bun faces lightly with the butter. Grill the burgers over direct heat on medium-high (on a charcoal grill, set the burgers just outside the center of the grill rack), with the grill covered, for 4 minutes. Flip the burgers, top each with a slice of Cheddar, and grill, covered, 4 minutes more. Remove the burgers to a plate.
  • Grill the buns, buttered-side down, over indirect heat, until golden, about 2 minutes. Set a burger on each bun bottom and top with avocado, tomato, lettuce, red onion and a dab of chipotle sauce. Top with the remaining bun halves and serve.

BISON BURGERS WITH CABERNET ONIONS AND WISCONSIN CHEDDAR



Bison Burgers With Cabernet Onions and Wisconsin Cheddar image

Bison (buffalo) meat is very lean and is a healthier alternative to beef. The Cabernet onions nicely complement the burgers. From Bon Appetit, February 2009.

Provided by swissms

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil, divided
3 cups sliced onions (about 2)
3/4 cup dry red wine (such as Cabernet Sauvignon)
1 lb ground buffalo meat (bison)
2 tablespoons chopped shallots
1/4 teaspoon coarse kosher salt
1/4 teaspoon dried thyme
4 hamburger buns
6 ounces sliced wisconsin white cheddar cheese
2 -3 tablespoons Dijon mustard (to taste)
1 small head escarole, leaves separated

Steps:

  • Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes.
  • Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. (Can be made 3 days ahead. Cool, cover, and chill.).
  • Preheat broiler. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium-rare.
  • Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions on top pf burgers, dividing equally. Cover with bun tops; press lightly.

BACON & CHEDDAR CHIPOTLE BURGERS



Bacon & Cheddar Chipotle Burgers image

I had ground beef thawed, a 1/2 used can of chipotle in adobo and didn't know what to make. I honestly didn't even think about using the chipotles until I came across a recipe here using them. I didn't really follow that recipe much though :-) I looked at around 20 burger recipes trying to decide what to do. As I started looking, I started writing a list of the items from each recipe that sounded good. Then I put them together and made this. I found that my Kaiser rolls had molded and had to do a "quick bread change" and I think it came out better for it. The handsome man (DB) liked it so much he asked me to write it down immediately, then he had me read it back to him to make sure I didn't forget anything LOL.

Provided by Teddys Mommy

Categories     Pork

Time 30m

Yield 2 Sandwiches, 2 serving(s)

Number Of Ingredients 19

4 slices red onions, finely sliced
6 slices tomatoes
6 slices bacon
4 slices sourdough bread, toasted
2 slices sharp cheddar cheese
1 tablespoon butter
1 tablespoon olive oil
1/4 cup shiraz wine (syrah)
1/2 cup portabella mushroom, sliced
1 lb ground beef
1 tablespoon adobo sauce (from can of chipotle in adobo)
3 chipotle peppers, diced (from can)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
1/8 cup toasted wheat germ
1/4 cup ranch dressing, I used Hidden Valley Ranch
1 tablespoon dried chipotle powder

Steps:

  • Mix all ingredients for meat together in a medium sized bowl. Allow to sit while preparing other items.
  • Mix all ingredients for dressing. Place into refrigerator until ready to use.
  • Slice tomatoes, onions & mushrooms.
  • Melt butter under medium heat, add olive oil & syrah, saute mushrooms until cooked & slightly browned. Set aside.
  • Cook bacon. I prefer to fry it but use whatever method you prefer. Set aside.
  • Toast sour dough bread.
  • Form meat into two large patties the same shape as your bread.
  • Place patties on pre-heated grill & grill until moderately charred on the outside and medium or medium rare on the inside.
  • When patties are almost done place cheese on patties. Cook until melted.
  • Spread dressing on bread, to the thickness you prefer.
  • Place patty on bread along with all toppings (mushrooms, bacon, tomatoes, & onions.
  • Enjoy!

Nutrition Facts : Calories 1594.4, Fat 107.4, SaturatedFat 37.5, Cholesterol 253.2, Sodium 2188.2, Carbohydrate 82.3, Fiber 8, Sugar 5.7, Protein 72.5

ZESTY CHIPOTLE CHEDDAR BURGERS



Zesty Chipotle Cheddar Burgers image

These spicy, grilled beef burgers are served on toasted buns with chipotle Cheddar cheese.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 10m

Yield 8

Number Of Ingredients 9

Reynolds Wrap® Non-Stick Aluminum Foil
8 slices SARGENTO® Deli Style Sliced Chipotle Cheddar Cheese
2 pounds lean ground beef
2 cups medium salsa, divided
1 cup finely crushed tortilla chips, divided
1 cup chopped green onions, divided
1 tablespoon garlic salt
1 tablespoon chili powder
8 hamburger buns, split

Steps:

  • Preheat grill to medium-high heat. Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork; set aside.
  • Combine ground beef, 1 cup salsa, 1/2 cup tortilla chips, 1/2 cup green onions, garlic salt and chili powder in large bowl until well blended. Shape beef mixture into 8 burgers, 4 inches in diameter and 1/2inch thick.
  • Place foil sheet on grill grate with nonstick (dull) side facing up. Immediately place burgers on foil.
  • Grill burgers uncovered, 5 minutes each side or until no longer pink in center. Grill or lightly toast hamburger buns. Top burgers with 1 slice cheese before removing from grill let melt. Place burgers on buns. Top with remaining salsa, tortilla chips and green onions.

PORTOBELLO BISON BURGERS



Portobello Bison Burgers image

I like to add chopped mushrooms to lean meats, such as bison, when making burgers - it helps keep the patties moist and delicious. For even more flavor, I add some onions, Cheddar cheese, and a touch of smoky spice to make these burgers complete.

Provided by ChristineM

Categories     Meat and Poultry Recipes     Game Meats     Buffalo and Bison

Time 16m

Yield 4

Number Of Ingredients 10

1 pound ground bison
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground thyme
¼ teaspoon ground dried chipotle pepper
¾ cup portobello mushrooms
½ cup shredded Cheddar cheese
¼ cup finely chopped onion
salt and ground black pepper to taste
4 whole wheat hamburger buns, split and toasted

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Combine bison, cumin, oregano, thyme, and chipotle in a bowl. Add mushrooms, Cheddar cheese, and onion; mix until well distributed. Season with salt and pepper. Divide mixture evenly into 4 sections and shape into patties.
  • Place patties on grill and reduce heat slightly. Grill until browned, 3 to 4 minutes. Flip over and grill until other side is browned, 3 to 4 minutes more. Serve on toasted whole wheat buns.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 21.7 g, Cholesterol 72.8 mg, Fat 9.2 g, Fiber 2.3 g, Protein 28.4 g, SaturatedFat 4.3 g, Sodium 366.1 mg, Sugar 3.5 g

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