These irresistible little bites will satisfy any burger craving. Serve them individually as appetizers or two per person for a meal.
2 oz (57 g) cream cheese
2 tbsp (30 mL) finely chopped chipotle chili in adobo sauce
1/3 cup (75 mL) fresh bread crumbs
2 tbsp (30 mL) barbecue sauce
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) dried oregano
1/4 tsp (1 mL) each hot pepper flakes, salt and pepper
1 lb (454 g) lean ground beef
10 mini hamburger buns, or ciabatta buns
1/4 cup (60 mL) barbecue sauce
5 slices bacon, cooked and halved
1 cup (250 mL) shredded old cheddar cheese
In bowl, mix cream cheese with chipotle peppers until smooth; set aside.
In bowl, whisk together egg, 2 tbsp water, bread crumbs, barbecue sauce, mustard, oregano, hot pepper flakes, salt and pepper. Crumble in beef and combine well; divide into 20 portions.
Sandwich 1 tsp of the cheese mixture between 2 portions of the meat mixture; shape into about 2-1/2-inch (6 cm) wide patties.
Place patties on greased grill over medium-high heat; close lid and grill until digital rapid-read meat thermometer inserted sideways into several registers 160 degrees F (71 degrees C). Flip patties once.
Topping: Spread barbecue sauce on buns. Sandwich burgers, bacon and cheddar cheese in buns.