6 oz wagshire, rolled loosely into 3 oz two balls
Potato bun
¼ of a small yellow onion, sliced very thin
½ of a jalapeno, sliced very thin
Cilantro, chopped
Mayo
Sour cream
Liquid from a can of chipotles in adobo
Lime
Salt and pepper
INSTRUCTIONS
Press 2-3 tbsp of liquid from a can of chipotles in adobo into a small bowl. Mix with ¼ cup of mayo and ¼ cup of sour cream and the juice from half a lime. Set aside.
Heat a cast iron pan on the oven or a blackstone grill to medium high for five minutes or until a drop of water immediately sizzles and evaporates. Place meatballs in the pan and smash until approximately ¼” thick. Sprinkle the top of the burgers with salt and pepper and layer some sliced onions and jalapeño slices on top of the patty. Let cook for 2 minutes. Flip and immediately place American cheese on the tops of the patties and cook for an additional 30-60 seconds. Smear both sides of the bun with the sauce. Place patties on the bun and top with additional cilantro and jalapeno slices.
