- 2 1/2 pounds ground beef (80 per cent lean)
- 1/4 cup cold water
- 1 1/2 teaspoon kosher salt, divided
- 1 1/2 teaspoon ground black pepper, divided
- 1 tablespoon canola oil
- 2 tablespoons unsalted butter or olive oil
- 6 small to medium sweet white onions, thinly sliced
- 2 tablespoons pureed chipotle in adobo
- 4 tablespoons thinly sliced scallions
- 2 tablespoons coarsely chopped fresh cilantro
- 2 tablespoons flat-leaf fresh parsley leaves
- 6 slices Monterey Jack cheese
- 6 hamburger buns
- In a large bowl, mix together the beef and water. Shape into 6 patties, about 2.5 cm thick.
- In a small bowl, mix together 1 tsp each of the salt and pepper. Use the blend to season the burgers, pressing it into the meat.
- Heat a grill to medium-high.
- Set a griddle pan on the grill and add half of the butter or oil. When the pan is hot, add the onions, season with the remaining 1/2 teaspoon each of salt and pepper and saute until the onions soften and start to brown. Add the pureed chipotle, scallions and cilantro.
- Push the onions to one side of the griddle. Heat the remaining butter or oil on the empty side and place the hamburgers on it. Cook for 2 minutes, then flip and cook for another 2 minutes.
- Move the burgers to the grill and cook to desired doneness, flipping halfway through (2 minutes per side for medium-rare).
- Stir the parsley into the onions and spoon the onions onto the hamburgers. Lay a slice of cheese on top of each and continue cooking until it melts.
- Place a burger in each bun and serve.