Grilled Chipotle Burgers With Guacamole Recipes

GRILLED CHIPOTLE BURGERS WITH GUACAMOLE

Grilled Chipotle Burgers with Guacamole image

Looking for a change from plain ol' hamburgers? With smoky chipotles inside and zippy guacamole on top, these'll do the trick.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

2 1/2 lb lean (at least 80%) ground beef
1 can (4.5 oz) Old El Paso™ chopped green chiles (1/4 cup)
3 tablespoons chopped canned chipotle chiles in adobo sauce, undrained
8 slices Cheddar or Monterey Jack cheese, if desired
8 burger buns, split
2 medium tomatoes, sliced
2 large avocados (about 1 lb), pitted, peeled and cubed
1 tablespoon lime juice
1/4 teaspoon red pepper sauce
1/4 teaspoon salt, if desired
1 clove garlic, finely chopped

Steps:

Heat gas or charcoal grill. In large bowl, mix beef, green chiles and chipotle chiles. Shape into 8 patties, about 3/4 inch thick.
In medium bowl, mash guacamole ingredients, using pastry blender or fork.
Place patties on grill over medium heat. Cover grill; cook 13 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Top each patty with cheese slice; cook just until cheese is melted. To toast buns, place cut sides down on grill during last 1 to 2 minutes of cook time.
Layer buns with tomato slices, burgers and guacamole.

Nutrition Facts : Calories 440, Carbohydrate 24 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 5 g, Protein 29 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 4 g, TransFat 1 1/2 g

HONEY BUTTER GRILLED CORN

Honey Butter Grilled Corn image

This technique for grilling corn uses a side pan of honey butter to thoroughly drench the corn in flavor while keeping it hot and juicy until you're ready to eat. If you are feeling creative, change the ingredients of the liquid bath: Add a couple of tablespoons of Korean gochujang and a few minced garlic cloves to the base mixture, then finish the corn with toasted sesame seeds for a sweet-hot version. Add a half-cup of sake, two tablespoons of light miso paste and two tablespoons of soy sauce for a sake-miso glaze. Blend a couple of canned chipotle chiles with a few tablespoons of lime juice, add it to the bath and finish the corn with freshly minced cilantro or mint. To complete this recipe, you'll need a disposable aluminum 9-by-13-inch baking pan, or a similarly sized stovetop-safe vessel that you don't mind getting a bit dirty.

Provided by J. Kenji López-Alt

Categories vegetables, appetizer, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

Ingredients

3 tablespoons honey
6 tablespoons unsalted butter
2 teaspoons mild chile flakes, such as gochugaru (see Tip)
Salt
6 ears corn, shucked
Small handful of minced fresh parsley leaves or chives

Steps:

Combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt in a deep disposable 9-by-13-inch aluminum tray.
Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side. Place the aluminum tray on the cooler side. Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently.
Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 10 minutes.
Transfer the corn to the aluminum tray and turn to coat in the liquid. Keep turning as the liquid reduces to a shiny glaze, 10 to 12 minutes. (You can also cook other foods over the hot side while the corn stays hot in the tray. Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and topping up with ¼ cup water as necessary to prevent the honey and butter from burning.)
When ready to serve, coat a final time, sprinkle the corn with the minced parsley or chives and transfer to a serving platter.

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