* 2 lb. of lean ground beef,
* 1 teaspoon of salt
* 2 chipotles from canned chipotle in adobo
* 1/2 teaspoon of black pepper
* 1 teaspoon ground cumin
* 1 teaspoon of Tex-Mex spices
* 1 tablespoon chopped cilantro

For the chipotle mayo:
* 2 tablespoons adobo from the chipotle in adobo can
* 1/2 cup real mayonnaise

* 4 burger buns
* Monterey Jack cheese

Preparation:

1) Chop the chipotle chiles very, very finely. Place all burger ingredients in a bowl, with the chipotles. Gently mix to distribute evenly the spices on the meat. Form 4 hamburger patties, about 1 inch thick. To help the meatballs keeping their shape while cooking, a trick is to press a little more in the center while you shape the meat, thus sending more meat on the outer edges of the patties. The ball will then feel more like a donut. Leave the hamburger patties in the refrigerator for 1 hour.

2) Preheat barbecue to medium-high heat. Clean and oil the grill; adjust your barbecue heat setting so it won't burn your patties; every barbecue is different!

3) Grill burger patties on one side barbecue open and without pressing on the meat for about 5 min. Then flip the patties with a spatula and grill for 6-8 minutes for medium, and 8 to 10 min for well done burger patties; towards the end of this cooking time, put some sliced cheese over the patties for those who want cheeseburgers... Also, when the meat is almost done, gently move the patties outwards on the grill to keep them warm and toast the burger buns.

4) Mix the mayonnaise with the adobo from the canned chipotles.

5) When the buns are nicely toasted, place them on four plates, spread generously the chipotle mayonnaise over all buns, then place the cooked meat patties over. Add slices of tomato, lettuce, onions on the side so your guests can fix their own Tex-Mex burgers to their taste.