Barbecue Chipotle Burgers

Barbecue Chipotle Burgers

Total: 25 to 30 min | Yield: 4 servings


  • 1 pound ground beef (93% lean or leaner)
  • 1/2 cup beer
  • 2 tablespoons brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon minced chipotle peppers in adobo sauce
  • 1 tablespoon Worcestershire sauce
  • 4 slices frozen Texas Toast*
  • 2 spears pickled okra, sliced**


  1. To prepare barbecue sauce, combine beer, brown sugar, ketchup, chipotle peppers and Worcestershire sauce in saucepan; bring to a boil. Simmer 8 to 10 minutes until sauce is thickened; set aside.
  2. Lightly shape Ground Beef into four 1/2-inch thick patties.
  3. Place patties on grid over medium, ash-covered coals.
  4. Grill, covered, for 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160 degrees F, turning occasionally.
  5. Meanwhile, prepare Texas Toast according to package directions.
  6. Cut each piece of toast in half.
  7. For each sandwich, spread 1 tablespoon barbecue sauce over one toast half.
  8. Top with burger, another tablespoon sauce and okra slices.
  9. Close sandwich.


* Fresh Texas toast, buttered, may be used instead of frozen product.

** Dill pickle chips or pickled jalapeño peppers may be substituted for pickled okra.

Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.


Per serving: 352 calories; 15g fat (5g saturated fat; 3g monounsaturated fat); 75mg cholesterol; 410mg sodium; 27g carbohydrate; 2.3g fiber; 26g protein; 5.0mg niacin; 0.4mg vitamin B6; 2.1mcg vitamin B12; 3.4mg iron; 18.4mcg selenium; 5.5mg zinc; 72.3mg choline

This recipe is an excellent source of protein, zinc, niacin, vitamin B6, vitamin B12 and selenium, and a good source of iron.


Recipe and photo used with permission from: Beef Checkoff

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