Wine Varietal: White Zinfandel
1 cup mayonnaise
2 tablespoons TABASCO chipotle pepper sauce
Blue Cheese Chile
6 ounces Treasure Cove blue cheese, or other favorite blue cheese
1 small fresh jalapeno chile, seeded and finely minced
2 pounds ground chuck
1 large fresh jalapeno chile, seeded and finely minced
1 fresh serano chile, seeded and finely minced
1 tablespoon TABASCO chipotle pepper sauce
3 tablespoons Sutter Home White Zinfandel
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 Kaiser rolls, split
2 Hass avocados
30 fresh basil leaves
Preheat a gas grill to medium-high.
To make the chipotle mayonnaise, combine the mayonnaise and the pepper sauce in a small bowl and mix well. Cover and refrigerate until ready to use.
In another small bowl, combine the cheese and jalapeno chile and mash with a fork.
To make the patties, combine the beef, 2 kinds of chiles, pepper sauce, wine, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions and form portions into patties to fit the rolls.
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 buns, cut side down, on the outer edges of the rack and toast lightly. During the last minute of cooking, place an equal portion of cheese on each patty.
While the burgers are cooking, peel, pit and slice avocados into 18 slices.
To assemble the burgers, spread the mayonnaise over the cut sides of the rolls. On each roll bottom place 5 basil leaves, a patty, and 3 avocado slices. Add the roll tops and serve.
Makes 6 Burgers