My DB was itching to use chipotle peppers in burgers, so I went online and saw this recipe- the ingredients are what we normally have on hand, and the prepwork is simple. We had a few days of beautiful weekend weather, and the guys grilled these up quickly. I felt the slaw was a little bland alone, but when topped with the burger and BBQ sauce, I thought this burger was fantastic (and I am normally not a burger fan). On the flipside, I thought the burger tasted too plain without the slaw- so in my opinion, the slaw is a must! It was the perfect combination. The cool creamy slaw offset the spiciness of the burger- a great blend of spicy and sweet. (I normally take my own pictures, but I forgot to capture this burger; thus, I am using the photo from the Cooking Light website.)
Chipotle BBQ Burgers with Slaw
1/2 cup dry breadcrumbs
1/4 tsp salt
2 Tbsp barbecue sauce + more for the bun
1 Tbsp chopped chipotle chiles, canned in adobo sauce
3 cloves garlic, minced
1 pound lean ground beef
1 large egg
Sliced cheese- Pepper-jack, Cheddar, Swiss (anything you want)
2 cups cabbage-and-carrot coleslaw
2 Tbsp reduced-fat mayonnaise
2 Tbsp reduced-fat sour cream
1 tsp sugar
2 tsp cider vinegar
1/8 tsp salt
1/8 tsp black pepper
4 (1 1/2-ounce) hamburger buns
1. Combine first 7 ingredients (breadcrumbs through egg).
2. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 4 minutes on each side or until a meat thermometer registers 160°. Top with sliced cheese.
4. Combine coleslaw and next 6 ingredients (through pepper) in a large bowl; toss well.
5. Spread some BBQ sauce on the top half of the bun. Place 1 patty on bottom half of each bun; top each serving with 1/2 cup coleslaw mixture and top half of bun.
Source: Adapted from Cooking Light