This recipe has to be the ultimate in a fast-fix mini burger with simply fabulous flavor! Creamy mayo, cheese and sweet Hawaiian rolls help tame the heat of the chipotle peppers. —Shawn Singleton, Vidor, Texas
8 teaspoons minced chipotle peppers in adobo sauce, divided
1-1/2 pounds ground beef
10 slices pepper jack cheese
1/2 cup mayonnaise
Place 2 rolls in a food processor; process until crumbly. Transfer to a large bowl; add the salt, pepper and 6 teaspoons chipotle peppers. Crumble beef over mixture and mix well. Shape into 10 patties.
Grill burgers, covered, over medium heat for 3-4 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted.
Split remaining rolls and grill, cut side down, over medium heat for 30-60 seconds or until toasted. Combine mayonnaise and remaining 2 teaspoons chipotle peppers; spread over roll bottoms. Top each with a burger. Replace roll tops.