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This fantastic Grilled Southwest Burger just might become your new favorite burger!We didn’t set out to make this Grilled Southwest Burger to share here on A Family Feast. It simply started out as our dinner one night last week. But this burger was so delicious, we just HAD to share it with all of you! Plus – cooking it again for photographs was a great ‘excuse’ to eat this Grilled Southwest Burger again! 😉 We began by sautéing thick slices of onions and green bell peppers in extra virgin olive oil until they were tender and caramelized. We also created a simple chipotle mayonnaise that we slathered on store-bought brioche burger rolls. Finally, we made juicy grilled burgers from grass-fed beef* perfectly seasoned with fresh cilantro and Southwest-inspired seasonings. Then we topped our burger with slices of pepper jack cheese. We assembled our Grilled Southwest Burger by placing slices of fresh garden tomatoes on our chipotle mayo-slathered roll, following by the cheese-topped burger, and then a generous portion of those caramelized onions and peppers. You’re going to want to devour this Grilled Southwest Burger – just remember the napkins! *Just a quick note about grass-fed beef: In our opinion – it tastes so much better than grain-feed beef, and for that reason alone (not to mention the health benefits), we think it’s well worth paying the higher price when you’re making a recipe like today’s burger.
2 tablespoons extra virgin olive oil
½ cup onions, sliced thick (about half an onion)
½ cup green bell pepper, sliced thick (about half a pepper)
1 small can chipotle peppers in adobo sauce, divided
¼ cup mayonnaise
4 tablespoons fresh cilantro, chopped and divided
1 pound 80/20 ground beef (we love Verde Farms Grass-Fed Beef)
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon chili powder
1 large or two small tomatoes sliced into eight slices
4 slices pepper jack cheese
4 burger rolls (we used brioche burger rolls from our local supermarket but any soft burger roll will work)
In a medium non-stick sauté pan, heat oil over medium high heat and add peppers and onions and sauté for about five minutes or until they start to soften up and brown slightly.
Remove four peppers from the can of chipotle peppers in adobo and chop then add to the cooking peppers and onions.
Sauté over medium heat until the vegetables are tender. As it finishes cooking, the mixture may stick a bit so add a little water and scrape the pan with a wooden spoon until finished cooking. Set aside.
In a small bowl mix mayonnaise with 2 tablespoons of the cilantro and one teaspoon of the adobo sauce from the can.
The remainder of the peppers in sauce can be frozen in a small zip lock bag for some other recipe.
Heat an outdoor grill to medium high heat.
Mix the ground beef with the remaining cilantro, coriander, cumin and chili powder and form into four patties. Brush a little oil on both sides of each patty along with salt and pepper.
Grill to your preferred level of doneness and top with the jack cheese.
To assemble, slather the prepared chipotle mayonnaise spread on the bottom half of the roll, then add two slices of tomato per sandwich.
Top with the burger with cooked peppers and onions and the other half of the roll.
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