3 cups shredded extra sharp cheddar
6 chipotle chiles in adobo, chopped
6 tablespoons mayonnaise
4 teaspoons adobe sauce
2 teaspoons Worcestershire sauce
4 hamburger patties*
Mash together all of the ingredients with a fork in a medium bowl. Grill hamburgers until almost done. Evenly divide the cheese mixture and top each patty. Allow to cook 1-2 minutes or until just beginning to melt. Serve on hamburger rolls.
*I used the sublime steakburgers from local Roseda Beef, which need no extra flavoring to be juicy and delicious.
Rather than flavor your meat, top it with flavor!
I came up with this recipe as sort of an homage to that Southern staple Pimento cheese. Rather than use it as a simple cold spread, I topped my burgers with it and allowed it to melt a bit on the grill. Yum! Smoky, spicy, cheesy. What’s not to love? It is also extremely tasty cold on a sandwich or on some crackers. Or wedged in the grooves of some celery. It is smoky, spicy and more than a little addictive.