INGREDIENTS

INSTRUCTIONS

Thaw the hamburger patties. While they are thawing you can mix the
mayonnaise with 4 tablespoons of the chipotle puree, put in a covered
container & place in fridge until patty melts are cooked.  Heat a heavy
cast iron skillet. Toss in the diced onions & stir fry  until the
onions are translucent & start to brown slightly. Add the  green chiles
& 4 tablespoons of chipotle puree. Stir to mix well.  Remove from heat
& let cool while the burgers finish thawing.  When the burger patties
are thawed completely, take 1 burger patty &  spread out a generous
amount of the onion & chile mixture to within  1/2 inch of the edges.
Take a second burger patty & lay on top of the  first, carefully use
your fingers to seal the edges of the patties  together. Repeat with
the remaining burger patties & chile mixture.  If you are very careful
with these assembled patty melts you can cook  them on the grill.
Otherwise cook them in the skillet you cooked the  chile mixture in,
just wipe it out & heat it before cooking the patty  melts. Or you can
put them on a broiler pan & broil in your oven.  When the patty melts
are done. Spread some of the Chipotle mayo on  both sides of the bun,
place a slice of cheese on the top half of the  buns & add any other
garnishes desired.  Recipe by: Christopher E. Eaves  Posted to
CHILE-HEADS DIGEST by "Christopher E. Eaves"  <cea260@airmail.net> on
Sep 04, 1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 95
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 3.8mg
Sodium: 284.6mg
Potassium: 256.3mg
Carbohydrates: 12.3g
Fiber: 1.9g
Sugar: 4.8g
Protein: 1.7g