We didn't grill out this past weekend because we went out of town. I decided to grill burgers tonight. I adapted our Garlic Peppercorn Burger recipe and substituted Chipotle Rub. The burgers were so good! They were very flavorful and juicy. I really liked these burgers. They had a little kick from the chipotle and pepper-jack cheese. I also made some home fries - baked thinly sliced potatoes. I sprinkled them with seasoned salt. They were really tasty - we both enjoyed them.
5 Tbs bread crumbs
1/3 cup milk
1 tbsp Chipotle Rub
1 lb 85% lean ground beef such as chuck
3 onion rolls, split
3 slices jalapeno-jack cheese
Combine bread crumbs, milk and chipotle rub in Stainless (4-qt./4-L) Mixing Bowl. Mix until a smooth paste forms. Sprinkle ground beef over bread paste and mix gently until incorporated.
Form meat mixture into three thin patties, about 4 in. in diameter. Grill patties 3-4 minutes or until grill marks appear. Turn patties over using Jumbo Slotted Turner; cook 3-4 minutes or until internal temperature reaches 160°F
and patties are no longer pink in center. Transfer burgers to paper towel-lined plate.
1 medium baking potato
1 medium sweet potato
Slice potatoes thin - about 1/8" thickness. I used a mandoline. Spread out in a single layer on a baking sheet that has been sprayed with cooking spray. Briefly spray the tops of the potatoes with cooking spray too. Sprinkle with seasonings. Bake at 425 for 20-25 minutes. Start checking the chips at about 15 minutes. Remove chips that are browning. Continue to bake until all chips are brown.