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 thick-sliced Texas Toast.

  • 30
    min
  • 4
    SERVINGS
  • 250
    Cal
  • 24 g
    Protein

Ingredients:

  • 1 pound Ground Beef (93% lean or leaner)
  • 1/2 cup beer
  • 2 tablespoons brown sugar
  • 2 tablespons ketchup
  • 1 tablespoon minced chipotle peppers in adobo sauce
  • 1 tablespoon Worcestershire sauce
  • 4 slices frozen Texas Toast
  • 2 spears pickled okra, sliced

Cooking:

  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.

  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.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.
  3. Meanwhile, prepare Texas Toast according to package directions.  Cut each piece of toast in half.

    Cook's Tip: Fresh Texas toast, buttered, may be used instead of frozen product.
  4. For each sandwich, spread 1 tablespoon barbecue sauce over one toast half. Top with burger, another tablespoon sauce and okra slices. Close sandwich.

    Cook's Tip: Dill pickle chips or pickled jalapeño peppers may be substituted for pickled okra.
254 CALORIES

0 % *

4g SAT FAT

0 % DV **

24g PROTEIN

0 % DV

3.1 mg IRON

0 % DV

5.9 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 254 Calories; 135 Calories from fat; 15g Total Fat (4 g Saturated Fat; 8 g Monounsaturated Fat;) 75 mg Cholesterol; 137 mg Sodium; 8 g Total Carbohydrate; 4.8 g Dietary Fiber; 24 g Protein; 3.1 mg Iron; 6.1 mg Niacin; 0.6 mg Vitamin B6; 2.1 mcg Vitamin B12; 5.9 mg Zinc; 18.7 mcg Selenium; 85.7 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

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