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Recipe from Weber's Smoke™ by Jamie Purviance

Mesquite-Grilled Cheeseburgers with Warm Chipotle Salsa

  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    20 to 22 mins

People
Serves 4
Prep Time
20 mins
Grilling Time
20 to 22 mins

the Ingredients

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  • 1½ pound ground chuck (80% lean)
  • 2 teaspoons ground cumin
  • 1 teaspoon freshly ground black pepper
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small red onion, finely chopped
  • 1 garlic clove, minced
  • 4 plum tomatoes, each cut lengthwise in half
  • 3 tablespoons finely chopped fresh cilantro leaves
  • 1 canned chipotle chile pepper in adobo sauce, minced
  • 1 tablespoon fresh lime juice
  • 4 slices smoked cheddar or smoked Gouda cheese, each about 1 ounce
  • 4 hamburger buns, split

Special Equipment

  • 2 large handfuls mesquite wood chips

Instructions

  • 01 Soak the wood chips in water for at least 30 minutes.
  • 02 In a large bowl gently combine the ground chuck, cumin, pepper, and 1½ teaspoons salt. Shape into four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Cover and refrigerate until ready to grill.
  • 03 Prepare a two-zone fire for high heat (450° to 550°F).
  • 04 In a medium skillet over medium heat on the stove, warm 1 tablespoon of the oil. Add the onion and garlic and cook until the onion is tender, about 3 minutes, stirring occasionally. Transfer to a medium bowl. Brush the tomatoes with the remaining 1 tablespoon of oil.
  • 05 Brush the cooking grate clean. Drain and add half of the wood chips to the charcoal and put the lid on the grill. When smoke appears, place the tomato halves, cut side up, over indirect heat. Close the lid and cook until the tomato juices are bubbling and the skins split, about 12 minutes. Remove from the grill. Remove and discard the tomato skins and roughly chop the tomatoes. Add the tomatoes, cilantro, chile, and lime juice to the onion mixture. Season with salt. Set aside.
  • 06 Drain and add the remaining wood chips to the charcoal and put the lid on the grill. When smoke appears, cook the patties over direct high heat, with the lid closed, until cooked to medium doneness (160°F), 8 to 10 minutes, turning once. During the last minute of cooking time, place a slice of cheese on each patty to melt and toast the rolls, cut side down. Remove from the grill. Build each burger on a bun with a patty and the salsa. Serve warm.
Ingredients
Instructions

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