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Ingredientes
- 8 x 1/4 pound hamburger patties
- 4 x Hamburger buns
- 8 ounce Diced green chiles, mild
- 8 Tbsp. Chipotle puree
- 4 Tbsp. Mayonnaise
- 1/2 med Onion, diced small
- 4 slc Pepperjack cheese
- 1/2 med Onion, sliced Warm mustard Catsup Chipotle peppers, diced Tomatoes, sliced
Direcciones
- Thaw the hamburger patties. While they are thawing you can mix the mayonnaise with 4 Tbsp. of the chipotle puree, put in a covered container & place in fridge till patty melts are cooked.
- Heat a heavy cast iron skillet. Toss in the diced onions & stir fry till the onions are translucent/soft & start to brown slightly. Add in the green chiles & 4 Tbsp. of chipotle puree. Stir to mix well. Remove from heat & let cold while the burgers finish thawing.
- When the burger patties are thawed completely, take 1 burger patty & spread out a generous amount of the onion & chile mix to within 1/2 inch of the edges. Take a second burger patty & lay on top of the first, carefully use your fingers to seal the edges of the patties together. Repeat with the remaining burger patties & chile mix.
- If you are very careful with these assembled patty melts you can cook them on the grill. Otherwise cook them in the skillet you cooked the chile mix in, just wipe it out & heat it before cooking the patty melts. Or possibly you can put them on a broiler pan & broil in your oven. When the patty melts are done. Spread some of the Chipotle mayo on both sides of the bun, place a slice of cheese on the top half of the buns & add in any other garnishes desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 366g | |
| Recipe makes 4 servings | |
| Calories 644 | |
| Calories from Fat 326 | 51% |
| Total Fat 36.39g | 45% |
| Saturated Fat 11.32g | 45% |
| Trans Fat 1.45g | |
| Cholesterol 147mg | 49% |
| Sodium 655mg | 27% |
| Potassium 871mg | 25% |
| Total Carbs 26.23g | 7% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.78g | 3% |
| Protein 50.12g | 80% |
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