Caldwells Cookbook

Rich loves this when we go to Red Robin so I figured we would create it at home. For mine and the kids we kept it mild (in the chipotle mayo we left out the chipotle chile pepper until the mayo was on mine and the kids. Then Rich added it to taste), but Rich went all out and cleared his sinuses right up!

Chipotle Mayo:
1/4 cup mayonnaise
1/4 teaspoon ground chipotle Chile pepper
1/8 teaspoon paprika

Make the chipotle Mayo spread by combining the ingredients in a small bowl. Cover and chill until you are ready to use it.

Burger:
4 (5.5-ounce) ground beef patties
1/4 teaspoon Seasoning-Red Robin (see below)
8 slices pepper jack cheese (2 per patty)
4 hamburger buns

Preheat barbecue or indoor grill to medium heat. Shape ground beef into a round patty that is slightly larger than the bun.Sprinkle a bit of the seasoning blend over both sides of the patty. Grill for 3-5 minutes per side, or until the patty is cooked the way you like it. About 1 min. before the burger is done place a couple slices of pepper jack cheese on top of the patty to melt. As the hamburger is grilling toast the face of the top and bottom bun. Stack the hamburger bun patty on the bottom bun.

Toppings:
16-20 bottled jalapeno slices (nacho slices)
8 tablespoons fresh salsa or pico de gallo
1 1/3 cup shredded iceberg lettuce

Stack 4-5 jalapeno slices on the patty. Spoon 2 tablespoons of salsa or pico de gallo over the jalapeno slices. Add 1/3 cup shredded lettuce next, then finish the burger off with the top bun.

Yields: 4 Burgers