Pomegranate Chipotle Burger

By drinkfairy

Cuisine: American Author: Lisa Huff ‐ Snappy Gourmet Prep time: 30 mins Cook time: 10 mins
Total time: 40 mins
Pomegranate Chipotle Burger
Pomegranate Chipotle Burgers, an easy burger recipe with a sweet and spy
pomegranate sauce with PAMA.

Ingredients

• Sauce:
• 3/4 cup PAMA Pomegranate Liqueur
• 3/4 cup ketchup
• 2 tablespoons brown sugar
• 1 1/2 teaspoons lime juice
• 1/2 teaspoon salt
• 1 chipotle in adobo sauce
• 1/4 teaspoon dried mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• Burger:
• 2 pounds ground beef
• 1/4 cup finely chopped fresh cilantro
• 12 thin slices Monterrey Jack (or white cheddar) cheese
• 2 cups fresh baby spinach leaves
• 1 small red onion, thinly sliced
• 6 rolls, split and toasted

Details

Adapted from snappygourmet.com

Preparation

Step 1

1. Add PAMA, ketchup, brown sugar, lime juice, salt, chipotle, dried mustard, garlic powder, onion powder, and black
pepper to blender and process until smooth. Pour into a small saucepan over medium heat. Bring to a boil, reduce
heat, and simmer about 20 minutes or until reduced by about ⅓. Cool completely.
2. In a large mixing bowl, add beef, fresh cilantro and ⅓ cup of cooled PAMA sauce. With hands, gently combine then
form into 6 patties.
3. Grill burgers about 3­5 minutes per side over medium heat (or cook in pan on stovetop) or until desired doneness.
During the last minute of cooking top each burger patty with 2 slices of cheese to melt.
4. Assemble burgers by spreading some of the remaining sauce on the cut sides of the toasted rolls. Top bottom parts
of rolls each with a burger patty, spinach, red onion, and top part of roll.
Notes
SNAPPY TIPS: If you like spicy food, consider adding more chipotles to the sauce.
SNAPPY SUBSTITUTIONS: Instead of Monterrey Jack cheese you can use white cheddar or your favorite cheese. Instead
of spinach you could substitute lettuce