Chef’s Tip: Placing your toppings underneath the patty delivers a more structurally sound burger by providing a stable base and a place for the juices to get absorbed.


  • ¼ cup mayonnaise
  • ¼ cup ketchup
  • 1 canned chipotle chili pepper in adobo sauce
  • 1 lb ground chuck
  • salt and pepper, to taste
  • 4 slices provolone cheese
  • 4 whole-grain sesame seed buns or potato buns
  • 2 cups baby kale or other baby greens
  • 4 slices beefsteak tomato
  • 8 slices onion
  • ¾ cup pickle slices


  1. Preheat a grill to medium-high heat and grease grill grate.
  2. Blend together mayonnaise, ketchup, and chipotle chili until smooth.
  3. Divide meat into 4 balls and gently press into patties. Season patties with salt and pepper.
  4. Place burgers on grill, close lid, and cook until grill marks appear, about 2 minutes. Rotate patties 90 degrees and continue cooking until droplets of juices appear on the tops of the patties, about 2 minutes more.
  5. Carefully flip patties and top each with a slice of cheese; grill just until cheese is melted. Remove patties from grill.
  6. Place bun halves facedown on grill and heat until toasted.
  7. Spread chipotle ketchup on each bun top and bottom. Layer greens, tomato, onion, and pickles on each bottom bun. Top with patties and bun tops.
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