Contributed by Jayni Carey, Jayni’s Kitchen
Makes 4 to 6 burgers.
1 tbsp olive or vegetable oil
1 cup onion, finely chopped
11⁄2pounds chuck roast (arm or shoulder), or 85% lean ground beef
1 7-ounce can chipotle chilies in adobo sauce
1 tsp toasted cumin seed,* coarsely ground
1 tsp salt
1⁄2tsp black pepper
4 to 6 thin slices Monterey Jack cheese
4 to 6 premium cornmeal buns
Heat the olive oil in a small skillet over medium-low heat. Add the onion and cook, stirring occasionally, until lightly browned and tender. Cool to room temperature.
If using a chuck roast, cut the roast into chunks and grind to a medium texture in a meat grinder. Place the ground chuck in a large bowl. Add the cooked onion. Remove 2 to 4 chipotle peppers from the can of chipotle chilies in adobo sauce. Wearing plastic gloves to protect you hands, finely chop the chiles. Place the chiles in the bowl with the ground chuck. Add 2 to 3 tablespoons of adobo sauce. Stir in the cumin, salt and pepper. Wearing plastic gloves, combine the ground chuck mixture and form into 4 to 6 burgers.
Grill the burgers, covered, over medium-high heat on a gas grill or medium-hot charcoals for about 3 to 4 minutes each side, or until desired doneness is achieved. During the last 2 minutes of cooking, place a thin slice of Monterey Jack cheese on top of each burger. Grill the buns, cut-side down, until lightly browned, 1 to 2 minutes.
Remove the burgers from the grill to a warm platter and cover with aluminum foil. Let rest for 5 minutes. Place the burgers on buns and top with tomato salsa and lettuce.
*To toast the cumin seed: Place the cumin seed in a small stainless steel skillet over low heat. Toast until lightly browned, turning often. Remove the cumin seed from the skillet, cool and coarsely grind.