The Southwest Hamburger

Smoky grilled burgers are slathered with a spicy, creamy chipotle mayo and topped with a mound a sweet, sticky caramelized onions and melted Cheddar cheese.

Makes 2 (8 oz) or 4 (4 oz) burgersĀ 

1 pound La Cense hamburger
hamburger buns
a dab of butter or canola oil

1 teaspoon canola oil
1 large yellow onion, thinly sliced
1 teaspoon sugar

1 tablespoon soy mayonnaise (or mayo of your choice)
1 tablespoon chiles in adobo sauce, chopped
a squeeze of lime juice

4 ounces sliced Cheddar or Monterey Jack cheese


Preheat the grill to medium high. Using your hands, form the hamburger into patties and set aside.

On the stove top, pour 1 teaspoon canola oil in a large skillet over medium-low heat. Add the sliced onions; sprinkle 1 teaspoon sugar evenly over the onions and toss to coat. Cook the onions for 10-12 minutes, stirring occasionally until caramelized. Remove from heat and set aside.

In a small bowl, mix mayo, chiles in adobo sauce, and lime juice; set aside.

Once the grill is hot, place the hamburgers on a clean, well-oiled grate and close the grill cover. Grill for 5-6 minutes per side, or as long as you prefer. (Don't squeeze them flat with a spatula or you'll release their delicious juices.) Use a meat thermometer for the precise level of doneness -- a medium burger is 130 degrees. Cook the meat less is you prefer it rare or longer if you prefer it well done.

Brush the hamburger buns with a dab of butter or oil. Grill for 1 minute or until desired level of toastiness is reached.

Spread some chipotle mayo on the toasted buns. Place hamburgers on the buns and top with cheese, so it will melt. Mound some caramelized onions on top, and eat immediately!