Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds ground beef chuck
- 1 tsp salt
- 1 tsp freshly-ground black pepper
- 1 tbsp chipotle powder
- 2 tsp garlic powder
- 4–5 chipotles , finely diced
- ½ cup mayonnaise
- 16 mini potato buns, halved
- 16 slices of your favorite cheese
Directions
Line 2 large sheet pans with parchment paper . Put 1 pound meat on top of each and place a sheet of plastic wrap on top of that. Roll out until meat fills pans.
Fold each sheet of meat in half and trim edges and push into meat if required. Cut each sheet into 8 equal patties. Combine seasonings except for diced chipotles. Sprinkle patties with seasoning mixture.
Heat a griddle to 350°F. Cook patties on the griddle 2 minutes per side, adding 1 slice of cheese on top at last minute.
Meanwhile, toast buns. Combine mayonnaise and diced chipotles. Spread mayonnaise mixture on each bun.
Place 1 patty on bottom half of each bun. Top with upper half and serve warm.