Here is the recipe for the burgers and the sauce. We followed it pretty much as it's stated, other than a few (important to note) things:
-Instead of a slice of white bread, we just used about a 1/4 cup of breadcrumbs we had.
-Instead of the sour cream it calls for for the sauce, we used plain, fat-free Greek yogurt.
-Instead of just using the 1 chipotle pepper and 2 tsp. adobo sauce it calls for, I used 3 chipotle peppers and probably 4 tsp. of sauce. Needless to say--and even though Nate and I both like spicy foods--the sauce was hot. Too hot! I had to have two glasses of milk with dinner! Next time, I'll definitely follow the recipe and add more after the fact if it's not spicy enough. And I'll also not put as huge of a dollop on top my burger!
The burgers were absolutely delicious and perfectly juicy. It may have helped that we used good, grass-fed and lean ground beef we got at Outpost.
For sides, we made sweet potatoes fries (mixed with olive oil, seasoned with curry powder, paprika, cayenne, garlic salt and powder, salt and pepper, and baked for about 20 minutes at 375) and a side salad.
Yum!
It's amazing how thick and creamy nonfat Greek yogurt is. You're right - It can easily replace sour cream! I love that you're not afraid to experiment in general and change up ingredients.
ReplyDelete**Disclosure: I am a Voskos Greek Yogurt employee. But I really do love this yogurt and eat it every day!
Hi Vanessa,
ReplyDeleteThanks for the comment! Greek yogurt really is tasty. It's hard to go back to the regular stuff after having it. I think it's very important to change up ingredients if and when you can--I think people are sometimes afraid of cooking when they see recipes with ingredients they might not like or are nervous to try.
HOLY MOTHER! You guys really loaded on that chipotle sauce! I'm glad you're still alive :)
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