Recipe(tried): Chipotle Pork Cheeseburgers, and Grilled Sweet Potatoes with Lime and Cilantro

As June, Cape Cod/FL mentioned, the weather in MA has been pretty awful - rain, rain, and more rain:-(! DH and I try to grill whenever we have a bit of a break in the weather so we can have a taste of summer. We tried these and DH said, "We should have these again." I told him that we would be having them again because I had made the full recipe (four pork burgers), two of which I put in the freezer. To go along with them, I made Bobby Flay's Grilled Sweet Potatoes with Lime and Cilantro. They were good, too. For them, just be careful that you don't parcook the sweet potatoes for too long or they will fall apart on and into your grill.

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CHIPOTLE PORK CHEESEBURGERS
Source: Gourmet magazine, June 2009

"Unless you're shopping for "meatloaf mix," it's easy to overlook ground pork. Smoky pork burgers topped with melted Muenster and creamy avocado will broaden your horizons. Don't skip the sliced tomatillo-its crisp tartness really perks things up."

1 pound ground pork (not lean)
2 teaspoons minced chipotle in adobo plus 1 teaspoon adobo sauce

2 garlic cloves, forced through a garlic press
4 slices Muenster cheese
4 hamburger buns, toasted
1/4 cup mayonnaise
1 large tomatillo (1/4 pound), husked and rinsed, then sliced
1/2 small avocado, sliced
1/2 cup cilantro sprigs

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .

Gently mix pork, chipotle, garlic, and a scant teaspoon salt until just combined. Form into 4 (1/2-inch-thick) patties.

Oil grill rack, then grill patties, covered, 4 minutes. Flip patties and top with a slice of cheese. Grill, covered, until just cooked through, 1 to 2 minutes more.

Spread buns with mayonnaise and assemble burgers with tomatillo, avocado, and cilantro.

Cooks' note:
Burgers can be grilled in an oiled hot 2-burner grill pan over medium heat, about 10 minutes total.

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GRILLED SWEET POTATOES WITH LIME AND CILANTRO
Source: Bobby Flay for Food Network Magazine
Makes 4 servings

3 sweet potatoes, unpeeled
Kosher salt
2 teaspoons finely grated lime zest
Pinch of cayenne pepper
1/4 cup canola oil
Freshly ground pepper
1/4 cup finely chopped fresh cilantro

Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.

Preheat a grill to medium or place a cast-iron grill pan over medium heat.

Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl; set aisde.

Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side.

Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.