1 1/2 cups presliced sweet onions
1-2 T Art of Chipotle Gourmet Paste (depending on your heat preference)
1 lb. ground beef
1/2 cups chopped green peppers
2 T tomato paste
1 tsp salt
1/2 tsp cumin
1 8 oz. can tomato sauce
5 hamburber buns
Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onions to pan and cover and cook 8 minutes or until golden brown, stirring frequently. Remove from heat and set aside.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; saute 2 minutes. Stir in Gourmet Paste, tomato paste, salt, cumin and tomato sauce. Cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evening with onions and top half of bun. Enjoy!
½ cup packed fresh flat-leaf parsley, finely chopped
2 lbs. ground chuck
¾ cup grated Parmesan cheese
3 Tbsp Art of Chipotle Gourmet Paste
1 ½ tsp salt
¼ tsp ground black pepper
8 bakery rolls or choice of ciabatta rolls or an Italian type roll
¼ cup extra-virgin olive oil
8 slices Jack cheese
8 large basil leaves
Place a grill pan over medium-high heat or preheat a grill.
Place the garlic and parsley in the bowl of a food processor. Pulse until finely chopped. Add the ground chuck, Parmesan cheese, Gourmet Chipotle Paste, salt and pepper. Mix until ingredients are combined. Form the mixture into 8 patties. Place the burgers on the grill and cook for 4-5 minutes each side.
Brush the cut side of each roll with olive oil and toast on the grill for 1-2 minutes until slightly golden.
To serve, place a burger on the bottom half of each of the rolls. Place 1 slice of jack cheese on top of the burgers. Place the basil leaf on top of the cheese and cover with the top half.