- 1/2 cupmayonnaise
- 2chipotle chiles (canned, in adobo)
- 1 tablespoonadobo sauce (from the above can)
- 2 teaspoonscanola or vegetable oil
- 2New Mexico “Big Jim” green chilies, roasted, peeled and diced (or 1 4-oz. Can diced green chilies)
- 2jalapeño chilies, diced
- 2 clovesgarlic, minced
- 4 ouncescream cheese (at room temperature)
- 2 pounds85% lean ground chuck
- 4ciabatta sandwich rolls (about 3-1/2″ square)
- 8 slicesAmerican cheese
Prep: 40 mins | Cook: 5 mins
- In a food processor, combine the mayonnaise, chipotles, and adobo until smooth. Refrigerate until ready to use.
- In a skillet, heat the oil over medium-high heat until shimmering. Add the green chilies and jalapeños and stir/toss for about 1 minute. Add the garlic and stir until fragrant, about 30 seconds. Remove from the heat and cool to room temperature.
- In a medium mixing bowl combine the cream cheese and the cooled chili-garlic mixture. Set aside.
- Divide the ground chuck into 8 1/4-pound chunks. Press each chunk into a 4-inch square patty, depressing the centres slightly more than the outer 1/4-inch or so of the edges.
- Spread 1/4 of the cream cheese mixture on each of 4 of the patties, spreading it evenly in the indented portion of the patties. Place an unfilled patty upside down (indented side down) on each of the filled patties. Secure the edges by pinching all around the outer edges, then press the edges square again. It is important that the edges be securely sealed so the filling doesn’t ooze out the during grilling
- Slightly toast the ciabatta rolls over the grill.
- Grill the burgers over medium-high heat for 2 to 3 minutes on one side. Flip the burgers and cook 1 minute. Add 2 slices of cheese to each burger, close the cover and cook an additional 2 minutes.
- Slather a little of the chipotle-mayonnaise mixture on both the top and bottom of each roll. Place a burger on each one. If these burgers seem too much for the person eating it, they can be cut in half before serving. Serve with napkins!
If you are worried about the spicy heat from the jalapeños, remove the seed and veins from them before dicing.