Not So Classic Burger

Not So Classic Burger

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Patrick Johnson


I don't recall where I first saw this recipe. Loving each ingredient, I gave it a go. In the spirit of the fusion trend, I give you the southern, mexican, Italian, (and like many of us in the States) mut burger.

Note: Clearly you can take liberties with the spicy ingredients if you have do not enjoy the heat.


★★★★★ 1 vote

25 Min
10 Min


  • 2 c
    cole slaw, (store bought is fine)
  • 6 Tbsp
    pickled jalapeno, chopped fine
  • 1/4 c
    sun dried tomatoes, finely chopped
  • 1
    chipotle chile in adobo sauce, finely chopped
  • 2 Tbsp
    adobo sauce
  • 1 1/2 lb
    ground beef, 80/20
  • 4 Tbsp
    softened butter
  • 4
    onion rolls, split
  • 1 small
    red onion, thinly sliced
  • ·
    salt and pepper, freshly ground
  • ·
    sliced pepper jack cheese
  • ·
    chili flavored potato chips, kettle style

How to Make Not So Classic Burger


  1. In a medium bowl, combine the slaw and jalapenos.
  2. in a small bowl combine the sun-dried tomatoes, chipotle chile and adobo sauce
  3. Preheat grill to medium-high heat.
  4. In a medium bowl, combine beef, salt and pepper. Shape into 4 patties.
  5. Place a relatively deep thumb print in each patty to keep from shrinking. Cook to desired doneness and add pepper jack sliced until slightly melted.
  6. Once patties are done and while resting, spread butter on the roles and grill until toasted.
  7. Spread tomatoe-chipotle mixture on tops and bottom of the rolls.
  8. On each roll bottom, add red onion, potato chips, burger patty, cole slaw and add the roll top.

Printable Recipe Card

About Not So Classic Burger

Course/Dish: Beef Burgers
Main Ingredient: Beef
Regional Style: American

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