Wake Up That Boring Burger: Jalapeño Burger


Memorial Day is just around the corner and with it the official start of the grilling season. For some of us, the grilling season is year-round but I digress.

Countless burgers are grilled on this day and most of them will be just that: plain, boring burgers topped with mustard, cheese, a little onion and possibly a tomato.

Ingredients (For one burger)

4-6 ounce hamburger patty
2 Slices Texas toast style bread
1 Slice pepper jack cheese
1 large jalapeño
1 T Chipotle mayonnaise (recipe follows)
2 T Butter


Heat grill to medium high heat. Meanwhile, form hamburger patties and butter one side of each slice of bread. Grill the burger to your desired preference while roasting the whole jalapeño until charred and blistered. Toast bread buttered side down on coolest part of grill. Flip and slightly toast non-buttered side. Place slice of pepper jack cheese on burger to melt during last few minutes of cooking.

When jalapeño is sufficiently charred and blistered, remove from grill and allow to rest a few minutes. Slice stem from top and then slice in half length-wise.

Assemble as follows: Place burger, cheese side up, on un-buttered side of one slice of Texas toast. Top with chipotle mayonnaise and then jalapeño. Finally, top with remaining slice of Texas toast buttered side up.

Chipotlé Mayonnaise

¾ Cup Hellmann’s Mayonnaise (Not light)
2 Chipotle Peppers in Adobe Sauce (I recommend San Marcos brand)
1 T additional Adobe sauce from peppers

Finely chop chipotle peppers and whisk together with mayonnaise and adobe sauce. Set aside. This will keep for at least two weeks.

Roasted Butternut Squash Chipotle Soup

I included this soup in a post last October that contained three recipes. I made this again today and tweaked it just a little. This soup is also so good I thought it deserved its own post. You can easily make this a vegetarian soup by substituting vegetable broth for the chicken broth.

Here it is:

Roasted Butternut Squash Chipotle Soup


Approximately 4 pounds of roasted butternut squash (instructions below)
Two carrots
Two stalks celery
One small to medium sized onions
Several cloves of garlic
4 cups chicken or vegetable broth
Olive oil (for sautéing)
Walnut oil (for roasting squash; you may use olive oil instead)
1 cup heavy cream
One canned Chipotle peppers plus a little of the adobe sauce


Roasting the Butternut Squash
Preheat oven to 375° F. Slice squash length wise in half and scoop out seeds. Rub walnut oil over cut side of squash and place face up on baking sheet. Season with kosher salt, fresh ground pepper, and fresh ground nutmeg. Roast until squash is fork tender, approximately 45-60 minutes. Remove from oven and let cool.

Making the soup
Heat two tablespoons of olive oil in large pot. Add onion, carrots, celery, garlic, and salt and sauté until soften, about 10 minutes. Scoop flesh from roasted butternut squash into pot. Add chicken broth and diced Chipotle peppers along with some adobe sauce from peppers. Bring to boil and then reduce heat and simmer for about 30 minutes stirring occasionally. Working in small batches, transfer soup to blender or food processor and purée until smooth. Return to pot, stir in cream, and serve.

Chicken Tortilla Soup

Here’s a very easy soup that is just a little out of the ordinary. It’s a nice change of pace from chilli with all the great Southwest flavors. I feel the freshly sliced avocado adds a wonderful element and the chipotle peppers gives a nice smoky flavor to the soup.


2 14.5 ounce can tomatoes
1 medium onion, cut up
2 clove garlic
4 tablespoons fresh, chopped cilantro
1 teaspoon sugar
8 cups chicken broth
1 ½ lbs cooked chicken breast shredded
2 or 3 chipotle peppers and a little adobo sauce from the can

Serving additions

shredded Monterey jack cheese
avocados sliced into strips
Tortilla chips
Sour cream


In blender or food processor combine undrained tomatoes, onion, garlic, cilantro, chipotle pepper and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth and chicken. Bring to boiling. Cover, reduce heat and simmer for 20 minutes.

When serving, in this order, put crunched tortilla chips in a bowl with cheese, avocados, and sour cream. Ladle soup over; serve immediately. See picture below.