Burgers: Big Smokey Burgers | Submitted By: Janine Pace

2 pounds ground beef sirloin1/2 onion, grated1 tablespoon grill seasoning1 tablespoon liquid smoke flavoring2 tablespoons Worcestershire sauce2 tablespoons minced garlic1 tablespoon adobo sauce from canned chipotle peppers1 chipotle chile in adobo sauce, choppedsalt and pepper to taste6 (1 ounce) slices sharp Cheddar cheese (optional)6 hamburger bunsPreheat an outdoor grill for medium-high heat. Combine ground sirloin, onion, grill seasoning, liquid smoke, Worcestershire sauce, garlic, adobo sauce, and chipotle pepper in a large bowl. Form the mixture into 6 patties. Season with salt and pepper. Place burgers on preheated grill and cook until no longer pink in the center. Place a slice of Cheddar cheese on top of each burger one minute before they are ready. Place burgers on buns to serve. Amount Per Serving  Calories: 537 | Total Fat: 29.7g | Cholesterol: 121mg

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Reviewed on Aug. 5, 2008 by pamelajbd    Just a simple request for when people make suggestions for substitutions--please include amounts! I made these burgers tonight, and like one of the other reviewers, I had no chipotle peppers, but I did have the spice available. Unfortunately, I had no idea how much to substitute for the chipotle pepper, and ended up adding waaaaayyy too much spice to my burgers. They were blazing hot! I used 1 teaspoon of spice to 1 1/4 pound of ground sirloin (for four servings). So if anyone suggests a substitution, please also suggest a quantity to use. I know I would really appreciate the help, and maybe others would, too. I enjoyed the burgers, and I will give them another shot with either real chipotles or lower the amount of spice I use. Was this review helpful? [ YES ]
14 users found this review helpful Just a simple request for when people make suggestions for substitutions--please include... Tried these tonight- was going to make a meatloaf from the recipe as I didn't have any buns. The more I read the reviews, I realized that these would be at their peak from grilling. So, we had the burgers minus the buns and cheese. We got to taste the true flavor. Very, very tasty. I might use a teeny bit less chipotles in adobo next time. My word on that ingredient is this-buy a small can, put the remainder in an airtight container and keep it in the frig. I have been using the same container for about 6 months. Believe me, it keeps its flavor and kick! And, there's not really any great substitute when a recipe calls for it. One question for the others- what did they use as "grill seasoning?" I don't have any on hand, as we do most of our own combinations to make rubs, etc. I just used some paprika, chili powder and smoked salt. We really loved these. This recipe elevates burgers to "company" status. Yum. Was this review helpful? [ YES ]
7 users found this review helpful Tried these tonight- was going to make a meatloaf from the recipe as I didn't have any buns....

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