Stuffed Chipotle Burger with Chunky Grilled onion & Chiptle Tomato Ketchup

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

If I get all things I love on a burger, it’s too big to get in your mouth, and it’s a big mess when everything slides off. I desided to more of it inside, so I could have it all.



3 pounds ground beef (15-20% fat)

3/4 pound ground bulk chipotle ******* I think she means Chorizo*******see directions (Rebecca M)

1/4 cup chopped cilantro

1/4 cup finely chopped sweet onion

2 teaspoons lime zest

1 tablespoon minced garlic

1 1/2 teaspoons ground chipotle powder

1 1/2 teaspoons ground cumin

1/4 cup McCormicks Grill mate sweet & smoky cinnamon chipotle rub


3/4 cup ripe avocado mashed, divided

2 tablespoons chopped cilantro

6 tablespoons finely chopped sweet onion

2 tablespoons lime juice

6 ounces Tillamook sharp cheddar cheese, 1/4 inch dice


2 thick slices sweet onion (1/2 pound)

3 roma tomatoes, cut in half lengthwise

1 teaspoon McCormick’s Grill mate sweet & spicy cinnamon chipotle rub

1/2 teapoon ground cumin

1/2 teaspoon ground chipotle powder

3 tablespoon lime juice

1/2 cup Heinz Ketchup

3 tablespoon olive oil for brushing on vegetables to grill

To Serve:

6 pieces romaine lettuce leaves

6 large grilled onions buns


Place ground beef and chorizo in a large bowl. Gently break apart with your hands, and loosely combine. In a separate small bowl mix together the cilantro, onion, lime zest, garlic, chipotle powder, cumin and McCormick’s grill mates rub. Add to beef mixture and gently stir to combine completely with you hands. Don’t over mix or the burgers will be tough. Divide the meat into 12 equal patties. Each Patty should be 5 inches in diameter and weigh about 5.20 ounces.
In a separate bowl combine all the filling ingredients except the cheese. Divide avocado mix between 6 patties (2 heaping tablespoons per burger). Place filling in the center leaving a 1 inch border. Top each with with 1 ounce of diced cheddar cheese. Top the filling of each burger with the remaining patties. Gently press the edges together to completly seal in the filling. Grill on a gas grill preheated to 400 degrees F. Grill uncovered for 6 minutes, flip. Reduce heat to 300 degrees. Cook for about 10 minutes longer or until internal temperature reads 145 degrees F. While burger are cooking, make the ketchup. Brush onions and tomatoes on both sides with oil. Grill 400 degrees F. for about 3 minutes per side for onions and 3 minutes on the cut side only for the tomatoes or until slightly charred. Place in the bowl of a food processor with the McCormick grill mate rub, ground cumin, ground chipotle powder, lime juice, and ketchup. Pulse 10 times, ketchup will be chunky.

Serve to someone with a good appetite on grilled onion roll, with lettuce and chunky ketchup.