This recipe was inspired by a team of Mexican chefs that were hosted at the Canadian Beef Centre of Excellence. We recommend using Medium Ground Beef for best flavour. If using Lean or Extra Lean, add in a tablespoon or so of butter, cream or minced bacon to enhance flavour.
Sauté the onion and garlic to incorporate into the patty better than if added uncooked.
If you can find Ancho Sauce in the grocery store, that can substitute for the chipotle peppers in adobo sauce.
Prep: 15 mins
Cook: 15 mins
Yields: 6 servings
1 small onion, diced
4 cloves garlic, minced
1 ¼lb 750 g Medium Ground Beef
¼ cup panko bread crumbs
1 tbsp minced canned chipotle peppers in adobo sauce
1 tsp chili powder
½ tsp salt
¼ tsp freshly ground pepper
1Sauté the onion and garlic in a nonstick pan in a splash of oil until softened; cool.
2Mix beef with onion, garlic, crumbs, egg, minced chipotle peppers and sauce, chili powder, salt and pepper, tossing together lightly but until thoroughly mixed. Shape into 6 to 7 patties. Cover and chill for 30 minutes ideally.
3Cook in a lightly oiled hot cast iron pan or on an oiled hot grill. Cook, over medium heat, turning several times until digital instant-read thermometer inserted sideways into the centre of each patty reads 160°F (71°C). Serve each on toasted buttered buns.
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