.25cupfull fat coconut milkcan substitute sour cream, or Greek yogurt
1clovegarlicpressed or finely minced
1tablespoonfresh cilantrochopped
Burgers
1.5pounds80/20 ground beefor 85/15 will have the most flavor
2tablespoonsadobo saucefrom the canned chipotle peppers
1teaspoongarlic powder
1teaspoonground cumin
.75teaspoonssea salt
.25teaspoonfresh ground pepper
4slicespepper jack cheeseor cheese of your choice
4canned whole roasted chilessliced in half, spread out on burger
0.5cupguacamole
lettuce, tomato, onion slices
4hamburger buns
Instructions
For the Adobo Sauce:
In a small bowl, mix together the mayonnaise, coconut milk, diced adobo peppers, garlic, and cilantro. Place in the refrigerator until ready to use.
For the Burgers:
IIn a large bowl, combine ground beef with adobo sauce, salt, pepper, garlic, and cumin.
I use my hands to mix everything together, since you now have to form 4 patties anyway. Making a small indentation in the center helps to keep them a bit flatter.
Place in a large skillet and cook over medium heat. To reduce splattering and to make burgers juicer, cover pan with a lid.
Add cheese after you flip the burgers over. Cover and cook until no longer pink, about 8 to 10 minutes.
Slice your buns in half, and toast on the grill.
Spread guacamole on the bottom bun. Place burger on top of guacamole. If you did not add cheese while your burger was cooking, add it now.
Add jalapeno slices, if using, lettuce, tomato and onion slices.
Spread adobo sauce over the top bun. Place on top of burger and serve.
Notes
The adobo sauce is not burn your mouth spicy/hot. It is more of a lingering tingle at the back of your mouth.
Chicken or turkey burgers make a delicious, leaner option.
If not using canned chiles, place poblano chiles on a grill or under the broiler until the skin is charred. Place them in a sealed container to steam, then peel off the skin, remove seeds, and slice.
Toasting the buns will enhance the overall texture and flavor of the burger, but it is not mandatory.