What’s For Dinner – Southwest Chipotle & Garlic Stuffed Burgers

Summer is here and it’s time for grillin, chillin and good feelins.  I love when the weather gets hotter you can prepare, cook, and eat outside in the setting sun.  I love summer becase summer is grillin season.  Everybody has thier favorite grilled choices, some like steak, some burgers some chicken or pork or maybe some carne asada.  Whatever suits your taste for that day is all good by me.  Today I have a South-Western Chipotle & Garlic Stuffed Burgers with Potato Fingers and a Side Salad for you all to salivate over.  This meal is fairly healthy (use less oil in everything and lean ground beef, or no swiss cheese on burgers for less calories and fat) and cheap; about $7-10 for 4 servings/people.  Also you can multiply this recipe and make it for more people or make leftovers.  If you buy ingredients in bulk and cook ahead of time you can save money on these dishes per serving and have them ready to eat after heating in microwave.  All of this meal can be made in under an hour, so don’t worry about spending your whole night in the kitchen either.



  • 1 lb Defrosted Ground Beef – Always look for meat on sale, stock up and save in the freezer
  • 7 oz can Chipotle Peppers in Adobo Sauce – You will be able to save most this and reuse it in other sauces, dishes, marinades, rubs, etc.
  • 2 tbsp Garlic, minced<—I buy this and you can always have fresh minced garlic available without having to do any work.  Sold at your local market.
  • 1/2 cup Shredded Cheese – Buy bulk from Costco to save $$$
  • 1/2 tbsp Onion Powder
  • 1/2 tbsp Chili Powder
  • 1 tsp Cayenne Pepper (optional for extra spice!)
  • Salt & Pepper to taste
  • 4 Buns
  • 4 Slices Swiss Cheese
  • Red Onion, Tomato, Lettuce
  • 1/3 cup Light Cream Cheese
  • 1 tbsp Chives
  • 1/2 Green Bell Pepper


  • 4-6 Pre-baked Potatoes
  • 1 tbsp Olive Oil
  • 2 Cloves Garlic, minced
  • 1 tbsp Rosemary
  • 1 tbsp Onion Powder
  • 1 tbsp Chili Powder


  • Lettuce
  • Dried Cranberries
  • Croutons


  • (This is a home made vinaigrette, you could use any dressing you have in the fridge and skip this whole step)
  • 1/2 Grapefruit
  • 1/4 cup Balsamic Vinegar
  • 1 tbsp Olive Oil
  • Dash Lime Juice
  • Salt & Pepper to taste


  • 1 bottle red wine for drinking and marinade for burgers


To start I made the stuffing for the burgers in our food processor (you can also use a blender).  Take 1-2, depending on how spicy you like it, of the Chipotle Peppers from the can w/ some Adobo Sauce in first along with the minced garlic.  Process until peppers are minced and mixed evenly with garlic.  Add in the chili, onion, cayene powder, S&P, and shredded cheese.  Process a few seconds until all ingredients are mixed together. (use a little milk, tiny tiny bit, if everything isn’t clumpng up)  That’s it for the stuffing.

For the spread on the buns of the burgers put the cream cheese, chives and bell pepper in the food processor and churn away until texture is how you like it.  Thats it!

Now take a little less than 1/4 lb beef and make a burger with a divot/pouch/hole in the middle and put 1 spoonful of stuffing in the beef.  Take the rest of what would be 1/4 lb beef and cover stuffing creating a little beef packet looking burger.  Try to seal it up and compress it as much as you can without exploding the stuffing out of the side.  Form all four burgers the same way.  Put in a deep enough dish and pour wine over burgers and let them wade around in it for about 10 min.  Be careful not to let the burgers fall apart because they soaked up all the wine!

Next the potatoes.  Take potatoes that you already baked a day before.  Seriously go buy potatoes and bake like 20 of them one day and stick them in the fridge.  You will start using them all the time!  So take your potatoes and slice them in half longways over and over until they are fingery enough for you.  I like them a little thicker.  Next put some olive oil, rosemary, onion, chili powder and garlic in a bowl and put all the potatoes through the bowl to mix and coat them in the oil.

For the dressing squeeze half the grapefruit in a bowl and pour in vinegar, oil, salt, pepper, mix and done.


Have the grill heated to med-high around 450-500°F.  Spray grill with PAM and place burgers on gently as so not to break your pouch.  Depending on your thickness it should take around 6-10 min a side for the burgers.  You may like medium rare or medium but I suggest cooking these longer to let the stuffing fully melt and seep into the beef, as well as help hold them together by cooking them longer.  Only flip them once!  Place sliced cheese on one min before taking burgers off the grill.  Put the buns on right before you put the cheese on the grill to get them nice and crunchy.

Put foil on half the grill and put down your potatoes and red onion slices and grill those the whole time your burgers are cooking, flipping occasionally.  Once potatoes are hot they are ready but you may like them a little charred or however so account for that in the cook time.  Red onions are for the burgers so just give them a nice crunch and warm up on the grill.


After you take the buns and burgers off put some cream cheese spread on one bun and the burger on the other.  Put on grilled onoins lettuce and tomato to taste.

Take potatoes off grill and place on plate.  Serve with your favorite dipping sauce!

For the salad I use bags of lettuce from Costco, so I just take a couple handfuls and put it in a bowl.  I top it with craberries and crutons.  Serve the dressing on the side.


Set everyone up with water and wine and enjoy your fresh taste of summer grillin’.  These Southwest Chipotle & Garlic Stuffed Burgers are spicy but the cream cheese soothes your tounge as you are getting the spice, it is a beautiful thing.  The potatoes and salad are perfect compliments that you can eat while your forcing yourself not to inhale these burgers.  So take some time to enjoy your afternoons and evenings with friends and family and good food this summer.  Slow down the pace of your life, relax and allow yourself a little time for easy summer evenings!

(Thanks to my bro for helping me invent these awesome burgers yesterday!)

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