Ingredients:

  • 1 lb 80-20 Ground Beef
  • 1/4 Large Yellow Onion - Chopped
  • 1 Can Diced Green Chiles
  • 1/3 C Worcestershire Sauce (1/8 to 1/4, if grilling shortly after making patties)
  • 1/2 t Ground Cumin
  • 1/2 t Chipotle Chile Powder
  • 1/2 t Cinnamon
  • 1 Can French's French Fried Onions
  • 1 Can Diced Tomatoes with Jalapenos
  • 4 Slices Pepper Jack Cheese
  • 4 Deli Style Onion rolls
  • Store bought Guacamole

Instructions:

  1. In a small bowl mix the Ground Cumin, Chipotle Chile Powder, and Cinnamon in with the Worcestershire Sauce.
  2. Mix the Onion and the Diced Green Chiles in with the beef in a separate bowl, making sure to get them mixed through out the beef.
  3. Pour the Worcestershire Sauce mixture in over the beef and mix in very well.
  4. Form the beef mixture into 4 hamburger patties.
  5. Place on the grill over medium high heat for about 4 minutes per side.
  6. Once close to the desired doneness, place on indirect heat and top the burgers with the Diced Tomatoes than the French's Fried Onions, and finally a slice of the Pepper Jack Cheese.
  7. As the cheese is melting, toast the buns over direct heat for about a minute.
  8. Put a decent layer of Guacamole on each bun and once the cheese is melted, place the hamburgers on the buns.

Results:

Part of the idea for these burgers came from a friend of mine that grilled some burgers for a party that were topped with French's Friend Onions a few years ago.  So I decided that I would come up with something that used those with more of a  Southwest taste to them (thanks to the ideas from the Southwestern Grill book).  I was hoping for a burger with a little bit of kick, but not overwhelming heat, with a hint of sweetness.  I prepared these the night before, as I grilled them at the office today for lunch.  We are very lucky at our office, we actually have a gas grill to use.  I used 1/3 cup of Worcestershire Sauce since they were going to be sitting in the refrigerator overnight in tupperware containers and at times I have had the hamburgers dry up a bit overnight.  1/8 to 1/4 of a cup should be plenty if going directly on the grill.  Overall the hamburgers turned out great and will use this recipe anytime I am looking for a burger with a kick.  The only thing I might change is maybe adding a little bit more cinnamon or use brown sugar instead.  I was hoping to have a little bit more of a sweet flavor with the spiciness, but I can't complain.  Shared this burgers with a few co-workers (also, loyal readers of this blog) and they seemed to enjoy the burgers.  I planned on posting a picture, but the pictures came out very fuzzy.