Hint: I buy chipotle peppers in adobo by the can. Once I open it, I put the rest in a plastic baggie. roll it up and freeze it. Then when I need some, I just open the bag and slice off what I need. For my heat preference, I usually slice off about 1/2 inch. I let it thaw in a small bowl and then finely chop it up.
Chipotle Ranch Burgers
1 1/2 lbs ground beef
1 Tbsp steak seasoning (I use McCormick's)
1 1/2 tsp garlic seasoning (I use a garlic and parsely seasoning)
1/2 cup finely chopped fresh cilantro
1 packet ranch dressing mix (I use Hidden Valley Ranch dry dressing mix)
1 Tbsp chipotle in adobo finely chopped
In large mixing bowl combine all ingredients. Mix well to incoroprate the flavors but be careful not to overwork the meat. Divide meat into 6 equal portions and form into patties.
Place burgers on grill over medium heat. Grill until you see juices rise to top, flip burgers. Grill again until you see juices rise to top. Burgers are now completely cooked through. Remove from grill. Butter a hamburger bun and place burger on bun. Top burger with your favorite burger toppings. Hint: For a change and punch of flavor top with sliced avocado, sour cream, sharp cheddar cheese and salsa.
Smokey Coleslaw
1 bag (16 oz.) coleslaw mix
1/2 cup chopped fresh cilantro
1/2 cup matchstick carrots
3 green onions, sliced
2 cups frozen corn niblets
1/4 cup vegetable oil
3 Tbsp lime juice
1/2 tsp salt
3/4 tsp ground cumin
Cook corn in microwave according to package directions. Drain and rinse with cold water.
In a large mixing bowl combine coleslaw, carrots, corn and onions. Toss together mixing well.
In measuring cup add oil, lime juice, salt and cumin. Mix well.
Pour over coleslaw mixture and toss to make sure everything is coated well. Cover and place in fridge for at least 1 hour before serving. Hint: This taste FANTABULOUS on the burgers as a topping.
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