Chipotle Cheddar Burgers and Fingerling Potatoes

March 6th 2015

Chipotle Cheddar Burgers
1.25 pounds of 85/15 ground beef
4 buns
8 slices of chipotle cheddar cheese
Iceberg lettuce
Beefsteak tomato
2 chipotle pepper in adobo, diced
1 tsp minced garlic
1 tsp sugar
1 tsp salt
1 tsp pepper
2 dashes of Worcestershire

Gently mix mear, chipotles, garlic, worsteshire, and seasonings. Use a bisquit cutter round to form 4 burger patties. Heat a grill pan with canola oil. Grill burgers for 5 minutes on side 1. Your grill should be hot enough to get a dark sear on side 1. When you flip let it cook for about 2 minutes and then top each burger with 2 slices of cheese. Continue to cook the burger for 3 minutes as the cheese melts. Serve on a Burger bun with lettuce and tomato. I used a little mayo on the bottom bun. You can use bbq sauce too.

For potatoes:
2 pounds of purple fingerling potatoes cut in half
1 tsp McCormick backyard brick oven seasoning
1 tsp Hungarian paprika
1 tsp salt
1 tsp garlic powder
2 tbsp canola oil

400 degree oven for 45 minutes, turning twice.

Wine pairing:
Tempranillo
Inn at Churon Winery
2010
Temecula Valley, CA