Ingredients
2/3
cup mayonnaise
2
teaspoons chopped fresh cilantro
1 1/2
lb ground beef
1
medium onion, finely chopped (1/2 cup)
1
teaspoon garlic powder
1
teaspoon chipotle chile pepper powder
1/2
teaspoon salt
1/2
teaspoon freshly ground pepper
3
slices (3/4 oz each) pepper Jack cheese, cut into quarters
12
mini burger buns (about 3 inches in diameter)
12
leaves curly leaf lettuce
24
grape tomatoes
Preparation
Heat gas or charcoal grill. In small bowl, mix mayonnaise and cilantro; set aside.
In large bowl, mix beef, onion, garlic powder, chile pepper powder, salt and pepper. Shape into 12 (3 1/2-inch) patties, about 1/2 inch thick.
Place patties on grill over medium heat. Cover grill; cook 3 to 4 minutes. Turn; top each patty with 1 cheese slice quarter. Cover grill; cook 3 to 4 minutes longer or until cheese is melted and meat thermometer inserted in center of patties reads 160°F. Add buns, cut sides down, to grill for last 1 to 2 minutes of cooking time or until lightly toasted.
Spread mayonnaise mixture evenly on bun bottoms. Top with burgers; cover with bun tops. Garnish with lettuce and tomatoes threaded on toothpick.
