Let’s be honest…burgers are a summer staple, but sometimes they could use a little something extra. If you’re tired of the same old plain patties, these Chipotle Cheese Burgers are about to become your new favorite grilling recipe. The twist? We’re mixing in Mama Geraldine’s Chipotle Cheddar Cheese Straws to add smoky heat, cheesy flavor, and the perfect Southern crunch—all in one bite.

The best part? They come together in under 25 minutes, making them ideal for quick weeknight dinners or last-minute backyard gatherings. Whether you’re planning a Memorial Day cookout or just want to shake up burger night, this recipe solves the problem of boring burgers without requiring any fancy ingredients or extra prep. Just mix, grill, and devour!

Throwing a backyard BBQ? These Chipotle Cheese Burgers are a hit on their own, but don’t forget to add our Air Fryer Deviled Eggs and Southern Fried Pickle Dip—two more easy, crowd-favorite recipes made with Mama Geraldine’s.

Why You’ll Love This Recipe

• These burgers are fast and flavorful, coming together from start to finish in under 25 minutes.
• The crushed cheese straws melt into the patties, adding cheesy, smoky flavor in every bite.
• They’re easy to prep and grill, making them a favorite for summer gatherings, holidays, or weeknight dinners.
  Thanks to the ground beef, each bite is packed with protein, iron, and B vitamins, so it’s not just delicious, it’s also nutritious!

Ingredients

This recipe keeps it simple but adds a punch of flavor in all the right places. Here’s what you’ll need:

• Ground round (80/20): A fattier grind like 80/20 is ideal for juicy, flavorful burgers. If you go too lean, the patties can dry out.
• Mama Geraldine’s Chipotle Cheddar Cheese Straws: Crushed and mixed in like breadcrumbs, these add smoky heat, sharp cheddar flavor, and a subtle crunch
• Egg: Acts as a binder to help hold everything together, especially with the added texture from the cheese straws.
• Worcestershire sauce: Brings a slight umami flavor that compliments the smoky chipotle.
• Chopped onion: Adds moisture and a touch of sweetness—finely chop so they mix in well.
• Cumin (optional): A warm, earthy spice that boosts the chipotle flavor. Totally optional but recommended if you like a little depth.
• Minced garlic: Fresh or jarred is fine, but this adds the perfect flavor that rounds out the burger.
• Salt and black pepper: Season generously to bring it all together.

Check the recipe card below for full ingredient amounts and step-by-step instructions.

Substitutions & Variations

This recipe is flexible and easy to adjust depending on your needs:

• You can easily swap the ground beef with ground turkey, chicken, or even bison. Just be sure to use a mix with a bit of fat (like 93/7 or 85/15) so the patties stay juicy. Turkey and chicken may cook a little faster, so keep an eye on the internal temp.
• For a less spicy version, opt for a milder cheese straw (our aged cheddar).
• If you’re eating gluten-free, use one of our gluten free cheese straws and skip the bun or use a gluten-free version.
• Don’t worry if you don’t have a grill—these patties cook up just as easy in a cast iron skillet on the stovetop in 5–6 minutes per side.
• Build a burger bar by offering toppings like pepper jack cheese, avocado, chipotle mayo, or pickled jalapeños for a fun, customizable spread.
• If you’re keeping it low carb, serve the burgers bunless on a salad or wrapped in crisp butter lettuce.
  

How to Make Chipotle Burgers

Fire up your outdoor grill and follow these simple steps to make juicy, flavor-packed burgers!

1. In a large bowl, combine ground beef, crushed Mama Geraldine’s cheese straws, egg, Worcestershire, onion, garlic, and cumin (if using).
   
2. Gently mix until just combined. Careful to not overwork the meat.
   
3. Form into patties of your desired size (this makes 4 patties).
4. Season each patty with salt and pepper.
   
5. Preheat the grill to medium-high heat and spray grates with preferred oil..
   
6. Grill burgers for about 6 minutes per side, or until internal temperature reaches 160ºF.
   
7. Serve on toasted buns with cheddar cheese, lettuce, and tomato (or your favorite toppings).

PRO TIP: Shape your patties slightly wider than your buns. They’ll shrink a bit while cooking, and this helps avoid that dreaded “all bun, no burger” bite.

Tips For the Best Burgers

Make the most of your chipotle cheese burgers with these tried-and-true tips:

• Avoid overmixing the beef and cheese straw mixture, which can result in dense, tough patties.
• Be sure to crush the cheese straws finely so they blend smoothly into the burger mixture. You want the flavor, not big chunks.
• For even cooking, press a small dimple into the center of each burger patty before grilling. This keeps the middle from puffing up.
• Try really hard to flip the burgers only once. Wait until they naturally release from the grill before turning to give you the best crust and keep the juices in.
• Use a meat thermometer to check for doneness. You’re looking for an internal temperature of 160°F.
• Toasted buns make a big difference. That little bit of crunch adds texture and helps hold up to the juicy burger.
  

Storage

Whether you’re prepping ahead or saving leftovers, here’s how to keep everything fresh and tasty:

• Store cooked burger patties in an airtight container in the fridge for 3–4 days. They reheat well in a skillet or air fryer at 350ºF for 3–5 minutes.
  
• For longer storage, freeze uncooked patties with parchment between each and seal in a freezer-safe bag. They’ll stay fresh for up to 2 months. Thaw in the fridge before grilling.
  
• Want to get ahead for a party? Form and refrigerate the patties up to 2 days in advance. Just cover tightly until you’re ready to fire up the grill!
  

FAQ

Are these burgers spicy?

They have a mild to medium heat from the chipotle cheese straws, which is just enough to add flavor without overwhelming the burger. You can always tone it down with less or serve with a creamy topping like avocados or an aioli.

What’s the best way to crush the cheese straws?

Add them to a zip-top bag and crush with a rolling pin, or pulse in a food processor for finer crumbs!

Can I bake these burgers instead of grilling?

Yes, you can! Preheat your oven to 400ºF and place the patties on a foil-lined baking sheet fitted with a wire rack (if you have one). Bake for about 18–20 minutes, or until the internal temperature reaches 160ºF. Finish under the broiler for 1–2 minutes if you want a little extra browning on top.

Mama Geraldine’s Chipotle Cheese Straw Burgers

These Chipotle Cheddar Cheese Burgers are bold, juicy, and ready in under 25 minutes—perfect for summer grilling. Made with Mama Geraldine’s Chipotle Cheddar Cheese Straws for a smoky Southern twist, this burger is anything but ordinary.

Ingredients:

1-2 lbs of Ground Round (80/20 ration lean to fat for best flavor)

1 box Mama Geraldine’s Chipotle Cheddar Cheese Straws, crushed into bread crumbs

1 Egg, beaten

2 Tbsp Worcestershire sauce

1/3 c. chopped onions

1 tsp minced Garlic

1 Tbsp Cumin (optional)

Salt and Pepper

Directions:

1. In a large bowl, combine ground beef, crushed cheese straws, egg, Worcestershire, onion, garlic, and cumin (if using).
2. Gently mix until just combined. Careful to not overwork the meat.
3. Form into patties of your desired size (this makes 4 patties).
4. Season each patty with salt and pepper. 
5. Preheat the grill to medium-high heat and spray grates with preferred oil..
6. Grill burgers for about 6 minutes per side, or until internal temperature reaches 160ºF.
7. Serve on toasted buns with cheddar cheese, lettuce, and tomato (or your favorite toppings).

Notes:

• Shape the patties just wider than your buns—they’ll shrink slightly as they cook, and this helps avoid the “all bun, no burger” bite.
• Always cook to 160ºF to make sure the burgers are fully cooked and safe to eat.
• No grill? No problem. Sear them in a hot cast iron skillet or bake at 400ºF for about 18–20 minutes. For a golden finish, broil for the last 1–2 minutes.