Updated On: Jun 28 2011 05:05:52 AM CDT
These beef patties are infused with intense seasoning and topped with layers of condiments. You'll find pre-made guacamole in delis, and it is sold in tubs in the refrigerated section of most supermarkets.
16 ounces ground beef chuck (80% lean)
½ cup finely chopped onion
2 chipotle chilies in adobo sauce (seeds removed), finely chopped, with 1 tablespoon sauce
½ teaspoon salt
4 hamburger buns, halved horizontally
½ cup guacamole
2 cups finely shredded romaine lettuce
4 (3/8-inch-thick) tomato slices
½ cup bottled tomato salsa plus extra for accompaniment
Prepare the outdoor grill for cooking over medium-hot charcoal or moderate heat for gas (if using).
Mix together the beef, onion, chilies with sauce, and salt in a medium bowl. Form into four (4 ½-inch) patties (¾-inch-thick) with your hands.
Grill the burgers on a lightly oiled grill rack, for 4 minutes, turning once, for medium-rare. Or cook for longer, if desired.
Meanwhile, toast the buns. To assemble each burger, spread 2 tablespoons salsa on the cut side of the bun bottom. Top with a cooked patty, tomato slice, and ½ cup lettuce. Spread the cut side of the bun top with 2 tablespoons guacamole. Add to the burgers, spread-side down.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.