Wine Varietal: Merlot
1/2 cup Hellmans mayonnaise
1/2 cup Treasure Cave crumbled bleu cheese
2 teaspoons Tabasco chipotle pepper sauce
1/2 teaspoon Kosher salt
1/2 teaspoon Tony Chachere creole seasoning
1/4 teaspoon black pepper
1 cup crumbled Cape Cod potato chips
1 cup minced onion
2 tablespoons Colavita olive oil
1 tablespoon Lea&Perrins worcestershire sauce
2 pounds ground chuck (80/20)
6 sesame seeded maize baps (or favorite hamburger buns)
2 cups chopped lettuce
2 Hass avocados sliced into wedges
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the chipotle mayonnaise, combine the ingredients in a small bowl and mix well. Cover and refrigerate until needed.
To make the patties, combine the salt, creole seasoning, black pepper, crumbled potato chips, minced onion, olive oil & worcestershire sauce in a large bowl. Mix evenly. Add the ground chuck & mix well, handling as little as possible to avoid compacting it. Divide the mixture into 6 equal portions and form the portions into patties to fit the baps (buns).
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the baps(buns), cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place some chopped lettuce, a patty and several avocado wedges. Add the roll tops and serve.
Makes 6 burgers