Barbecue Chipotle Burgers
Whip up your own beer-based barbecue sauce, then slather it on a perfectly prepared Ground Beef patty. Serve it all up in a “bun” of delicious Texas Toast.
Cook Time: 30 Minutes
Servings: 4
Ingredients: 8
Ingredients
Preparation
-
Step 1
To prepare barbecue sauce, combine beer, brown sugar, ketchup, chipotle peppers and Worcestershire sauce in saucepan; bring to a boil. Simmer 8 to 10 minutes until sauce is thickened; set aside.
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Step 2
Lightly shape Ground Beef into four 1/2-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
-
Step 3
Meanwhile, prepare Texas Toast according to package directions. Cut each piece of toast in half.
Cooking Tip: Fresh Texas toast, buttered, may be used instead of frozen product.
-
Step 4
For each sandwich, spread 1 tablespoon barbecue sauce over one toast half. Top with burger, another tablespoon sauce and okra slices. Close sandwich.
Cooking Tip: Dill pickle chips or pickled jalapeño peppers may be substituted for pickled okra.
Nutrition Information
382 Calories
6.3g SAT FAT
29g PROTEIN
3.9 mg IRON
6.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving using 93% lean ground beef: 382 Calories; 144 Calories from fat; 16g Total Fat (6.3 g Saturated Fat; 0.1 g Trans Fat; 0.3 g Polyunsaturated Fat; 3.3 g Monounsaturated Fat;) 84 mg Cholesterol; 454 mg Sodium; 32 g Total Carbohydrate; 1 g Dietary Fiber; 10.2 g Total Sugars; 29 g Protein; 8.2 g Added Sugars; 33.4 mg Calcium; 3.9 mg Iron; 480 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 6.6 mg NE Niacin; 0.4 mg Vitamin B6; 2.8 mcg Vitamin B12; 236 mg Phosphorus; 6.5 mg Zinc; 21.3 mcg Selenium; 99.8 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Potassium, Riboflavin, Phosphorus, and Choline.
414 Calories
8g SAT FAT
24g PROTEIN
3.2 mg IRON
5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving using 80% lean ground beef, 1/4 recipe: 414 Calories; 191.7 Calories from fat; 21.3g Total Fat (8 g Saturated Fat; 0.6 g Trans Fat; 0.4 g Polyunsaturated Fat; 5.8 g Monounsaturated Fat;) 68 mg Cholesterol; 451 mg Sodium; 32 g Total Carbohydrate; 1 g Dietary Fiber; 10.2 g Total Sugars; 24 g Protein; 8.2 g Added Sugars; 43.6 mg Calcium; 3.2 mg Iron; 398 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 6.6 mg NE Niacin; 0.4 mg Vitamin B6; 2.1 mcg Vitamin B12; 188 mg Phosphorus; 5 mg Zinc; 16.8 mcg Selenium; 70.3 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Phosphorus, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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