Chipotle Stuffed Bronto Burger
These burgers are both BIG in flavor and size! Bet you can't eat two of them...
Ingredients
- 1 1/2 lbs. (750g) lean ground beef
- 5 tbsp. finely chopped red onions, divided
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 1 tsp. steak seasoning, or to taste
- 1/2 tsp. garlic salt, or more to taste
- 1 tbsp. puréed Chipotle peppers in Adobo sauce tips & tricks
- 3 tbsp. finely chopped red peppers
- 3 tbsp. button mushrooms
- 1 tsp. hot sauce such as Cholula®, to taste
- 3 tbsp. BBQ sauce of your choice, and more for brushing
- 6 tbsp. shredded cheese, such as sharp Cheddar, or more if desired Footnote
Directions
- In a large bowl, mix ground beef with 2 tbsp. red onion. Add black pepper, steak seasoning, garlic salt, and chipotle purée; mix until well blended.
- Divide meat in 6 balls (3 a bit bigger and 3 smaller ones), and using a burger press, lay the bigger ones in one at a time, and form the patty. Press down in the middles to form a well.
- Add 1 tbsp. of onions per patty in the well before adding the same amount of red peppers and mushrooms. Add a few dashes of hot sauce, barbecue sauce of your choice and grated cheese; season with freshly ground black pepper.
- With the 3 remaining small balls, form patties and place one on top of each of the stuffed patties, forming a burger and sealing the edges.
- Place them on a plate, cover with plastic wrap and transfer to the refrigerator for at least 1 hour.
- Preheat barbecue to 500ºF.
- Place burgers on the hot grill, close the lid and cook about 7 minutes per side. After flipping, wait about 4 minutes before adding the barbecue sauce.