Sure, the patties on these Texas chipotle burgers were packed with flavor, and would be great by themselves. But, it’s the fire-roasted tomato sauce that really, really makes them fantastic. The sauce is what I would call sooped-up ketchup. It compliments the smoky jalapeno kick you get from the chipotle in the burgers just perfectly.
For a little smokier and a bit spicier topping, add a chipotle or two and some of the adobo sauce into the tomatoes as they cook. You can double the tomato sauce recipe and keep it in the fridge. It’s great for topping not only Texas chipotle burgers, but also hot dogs!
I used some of my homemade chipotles in adobo. They’re actually quite easy to make and are soooo deliciously smoky!
Texas Chipotle Burgers
Servings 6 burgers
For the fire-roasted tomato sauce
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic minced
- 3 tablespoons brown sugar
- 1/4 cup red wine vinegar
- 1 15-ounce can crushed fire roasted tomatoes, undrained
- kosher salt and freshly ground black pepper
Place the meat in a large bowl.
Grate half of the onion into the meat. Chop the remaining half and reserve for topping the burgers.
Add the Worcestershire sauce, chipotles and adobo, and steak seasoning.
Add a splash of oil. Mix well then divide into 4 patties.
Fire up your grill.
Cook the burgers and toast the buns, as desired.
Serve the burgers topped with cheese, the tomato sauce, and chopped onion.
For the fire-roasted tomato sauce
Heat a tablespoon of oil in a medium sauce pan.
Add the garlic and cook 2-3 minutes.
Add the sugar and vinegar. Cook for 2 minutes.
Stir in the tomatoes.
Season with salt and pepper and let simmer 5-6 minutes.
Yes! Oh yes! How I do love my chicken with a little kick. I made some fiery chicken breasts on my Char-Broil Big Easy and they had that great spicy hit. Not too much, and not too little. Perfect. The meat was moist, tender and had the perfect flavor. All thanks to a quick marinade in Goya’s Mojo Chipotle marinade!
I’ve cooked literally hundreds of chicken breasts on my Big Easy and I can say it’s pretty much impossible to goof it up. I mean you’d have to work really hard at it. This recipe is a great example. Marinate the chicken, drop it in to the Big Easy (ok, put it in the basket first!) and cook until done. Boom. That’s it.
Goya’s Mojo Chipotle marinade has a great southwestern flavor with just a little spicy smokiness. If you’re afraid of heat don’t worry because it won’t overwhelm you at all. It’s just right. If you can’t find it in your local store or don’t want to order it online, try my Kick’N Chicken Legs instead.
Also try my green chile rubbed chicken on the Big Easy.
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Fiery Chicken Breasts on the Char-Broil Big Easy
Servings 4 servings
Place the chicken into a resealable bag or container.
Add marinade to taste. Toss to coat.
Seal and refrigerate for at least 4 hours, turning occasionally.
Fire up your Big Easy.
Transfer the chicken to the Big Easy basket.
Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
Remove and let rest 10 minutes before serving.
I’m a big fan of po boy sandwiches. Sometimes fancy, sometimes not so fancy. Last weekend I made two ‘cheater’ fried clam and fried shrimp po boys. I call them ‘cheater’ because I used frozen already-fried seafood. But just because I’m cheating doesn’t mean I’m not going to step up my game a bit by adding a fantastic chipotle tartar sauce. A bit spicy and a bit tangy, this is the perfect tartar sauce to kick up any seafood.
You want to use a mayonnaise that isn’t too thin or your chipotle tartar sauce will, of course, be thin. Not that that’s a bad thing, but most people like a nice, thick tartar sauce. You could call it a remoulade or comeback sauce if yours turns out a bit on the thin side!
Chipotle Tartar Sauce
Servings 1 1/2 cups
- 2 tablespoons canned chipotle chiles with some of the adobo sauce
- 1 cup mayonnaise
- 1/4 cup sweet pickle relish
- 1/4 cup chopped onion