• 4 Stone & Skillet English Muffin
  • 1 ½ lbs ground beef
  • 3 Anaheim chilies, stemmed, halved lengthwise and seeded
  • 3 Jalapeno chilies, stemmed, halved lengthwise, and seeded
  • 1 Onion, peeled, sliced into ½ inch thick rounds
  • 1 Garlic clove minced
  • 1 tbsp chopped fresh cilantro
  • 4 slice Manchego cheese
  • 4 tbsp Chipotle Adobo Sauce

Chipotle Adobo Sauce

  • 1/2 cup mayonnaise
  • 2 cloves garlic, chopped
  • 2 jarred piquillo peppers, drained
  • 2 teaspoons smoked sweet Spanish paprika
  • 1/2 teaspoon kosher salt


  • Grill chiles and onion, covered, over a hot fire until vegetables are lightly charred and tender, 2 to 4 minutes per side. Transfer vegetables to bowl, cover, and let cool 5 minutes. Remove skins from chiles and discard; separate onion rounds into rings.
  • Transfer chiles, onion, cilantro and garlic to food processor and pulse until coarsely chopped. Transfer all but 1/4 cup chopped chile mixture to empty bowl and season with salt and pepper; set aside. Process remaining mixture until smooth.
  • Combine beef, pureed chile mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl and knead gently until well incorporated. Shape into four 3/4-inch-thick patties and press shallow divot in the center of each.
  • Grill burgers, covered, over a hot fire until well browned on the first side, 3 to 5 minutes. Flip burgers, top with chopped chile mixture, Bolo Sauce and cheese, and continue to grill, covered, until cheese is melted and burgers are cooked to desired doneness, 3 to 5 minutes. Serve.

Chipotle Adobo Sauce

To make the aioli, combine the mayonnaise, garlic, peppers, paprika, and salt in a food processor and process until smooth. Cover and refrigerate for at least 30 minutes before serving. The aioli can be prepared 1 day in advance, tightly covered, and refrigerated.

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