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Chipotle Ketchup

Canned Chipotles in Adobo sauce

1 cup ketchup

1/3 teaspoon fresh, minced garlic

Pinch of salt if needed

Mini food processor


Cilantro Aioli

1 cup mayonnaise

1/3 cup  fresh, cilantro leaves

1/3 teaspoon fresh, minced garlic

1/2 teaspoon sugar

¼ teaspoon white pepper

1/2 teaspoon ground coriander seeds

1 teaspoon fresh lime juice



Deconstructed Pico De Gallo       1-2 tomatoes thinly sliced

1 sweet onion thinly sliced

1-2 jalapeño thinly sliced rounds

Fresh minced garlic

Fresh chopped cilantro

Your favorite lettuce

Olive oil

White balsamic vinegar

Sliced limes

Salt & pepper

Grilled Burgers

2 pounds ground beef 

1 teaspoon toasted cumin seeds, ground

1 1/2 teaspoons black pepper corns, ground

1 tablespoon smoked paprika

1 3/4 teaspoons salt

9” flour tortillas

6” corn tortillas, optional

Sliced Manchego cheese

Olive oil


Chipotle Ketchup

Add 1 tablespoon of chopped Chipotle with Adobo sauce and remaining ingredients to the food processor and pulse until smooth.  

Cilantro Aioli

Add all of the ingredients to the processor and pulse until smooth. Season with salt to-taste.

Deconstructed Pico De Gallo

Arrange tomato, onion and jalapeño onto a serving dish, mince garlic over the top, sprinkle with cilantro, drizzle with olive oil and balsamic vinegar. Arrange sliced limes and season with salt & pepper.  

Grilled Burgers

Heat the grill to 400F.

Add the beef and all the seasonings to a large bowl and mix well. Divide the beef in half and shape each half into 9" patties (same size as the tortilla shells). 

Using a roller blade or knife, cut the burger into ¼’s, totaling 8 rectangles. Grill the burgers to desired doneness and top with thinly sliced Manchego cheese slices. Lightly brush the tortillas with oil and lightly toast on the grill. 


Fold tortillas in half, then fold again to create a triangle. Place a burger into one pocket/side and spoon on the Chipotle ketchup. Place a piece of lettuce in the center and then fill the other pocket with the deconstructed Pico de gallo and some of the cilantro aioli and a squeeze of lime.For corn tortillas: Fold in half and use 1/8 of a burger. 

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