"Wake up your inner cowboy! Chipotle barbecue sauce brings smoky flavor and just the right amount of heat. Juicy and delicious!"
For the burger:
3/4 lb ground pork and ¼ lb ground beef
2T – ¼ C Mrs. Renfro’s Chipotle Barbecue Sauce
1 garlic clove, mashed
Salt & pepper
4 Brioche buns, lightly toasted (or hamburger buns will do)
4 slices chipotle gouda or pepper jack cheese (If you want cheeseburgers)
For the Chipotle Mayo sauce:
½ C Mayonnaise
2T Mrs. Renfro’s Chipotle Barbecue Sauce
For extreme heat use Mrs. Renfro’s Ghost Pepper Barbecue Sauce
Juice of ½ Lime
For the toppings:
Mrs. Renfro’s Nacho Sliced Jalapeno Peppers
Onion strings (see separate recipe)
Arugula or greens of choice
Soak onions for onion strings (see recipe). Pre-heat grill to medium-high (bbq grill outside, or grill pan indoors).
In a bowl, combine pork, beef, barbecue sauce, garlic, salt & pepper to taste. Form meat mixture into 4 equal patties.
Fry onion strings (see recipe)
Grill meat patties 5-6 minutes, turn over, continue to grill other side until patties are cooked through.
In the meantime, mix the Chipotle Mayo sauce ingredients together in a small bowl, keep cold.
Grill buns. Spread generous amount of Chipotle Mayo on each bun. Assemble burgers, top with onion strings, supply plenty of napkins!
Onion Strings Recipe
- 2 large onions, sliced very thin
- 2 C buttermilk
- 1 C all purpose flour
- 1 T salt
- Black pepper
- ½ T Cayenne pepper
- 1 – 2 Quarts Canola oil
Separate onion slices, place in shallow baking dish, cover with buttermilk. Soak onions for at least 1 hour.
In a bowl, combine flour, salt, black and cayenne pepper, set aside.
Heat canola oil on med-high to 375F. Place small portion of onions in the flour, coat thoroughly and tap off excess. Carefully put the floured onions in the hot oil, agitate to break apart. Cook to golden brown – very quick process, about 1 – 2 minutes – and remove to paper towel covered plate. Repeat with remaining onions, in batches, serve immediately.