Wine Varietal: Pinot Noir
2 lbs of ground chuck
1 very ripe Haas avacado mashed
1/2 cup finely chopped onion
2 cloves crushed garlic
1/2 cup Lea and Perrins Worcesershire Sauce
1 teaspoon salt
RASPBERRY CHIPOTLE GLAZE
8 ounces seedless raspberry jam or preserves
1 TBS dehydrated onion
1 garlic clove crushed
2 TBS (or to taste) Tabasco Chipotle Sauce
EXTRA GOOD TOPPINGS
3 pablano or green bell peppers
12 thick sliced bacon
12 ounces good whipped cream cheese
6 fresh bakery onion rolls
Preheat gas grill to medim high heat.
Combine all the ingredients for burgers in large mixing bowl. Gently form meat into 6 patties. Place in the refrigerator intill ready to grill.
To create glaze, Combine all ingredients in a small mixing bowl. Set aside until ready to use.
Now to prepare peppers and bacon. Place bacon directly on grill to crisp. If you are concerned about grease, you can cook bacon in a oven-proof pan on grill. Place cooked bacon on paper towel until needed.
Next take peppers and cut in half. Wash and remove all seeds. Place peppers directly on grill until blackened and charred. Remove from grill and place in bag until cooled. Next remove charred peel from pepper.
Now it is time to cook the bugers. Place burgers on well oiled grill. Cook 4-5 minutes each side. Baste burgers with chipotle glaze toward the end of cooking. Next toast onion rolls on grill.
To assemble, place burger on toasted bottom of bun followed by grilled pepper. If desired, add more sauce. Genorously coat bun top with cream cheese. Dinner is ready!