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Burgers: Saute onions with seasoning in hot oil in large saucepan on low heat 5 min.
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or until crisp-tender.
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Add rice; saute 1 min.
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or until golden brown.
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Stir in broth.
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Bring to boil on medium heat.
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Reduce heat to medium-low; cover.
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Simmer 10 min.
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or until liquid is absorbed.
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Remove from heat.
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Stir in chipotle puree.
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Cool to room temperature.
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Add meat; mix well.
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Shape into 16 (8-oz.
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[ 225-g]) patties (or into 8 patties for trial recipe), each about 4 inches in diameter.
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Cook patties in saute pan (or on flat-top grill) 1 to 2 min.
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on each side or until browned on both sides.
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Transfer to parchment paper-lined full-sheet pan (or in half-sheet pan for trial recipe).
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Bake in 350 degrees F convection oven 8 to 10 min.
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or until burgers reach an internal temperature of 150 degrees F. Remove from oven.
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(Temperature will rise to 160 degrees F as sandwiches are assembled.)
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Verde Mayo: Mix all ingredients until well blended; cover.
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Refrigerate until ready to use.
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For each serving: Place burger on bottom half of bun; top with 1 cheese slice, 1 Tbsp.
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(15 mL) Verde Mayo and 6 tortilla strips.
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Cover with top of bun.
