Wine Varietal: Merlot
Tobasco’s chipotle sauce.I have only just recently seen it, and I love how balanced it is. I offers such great smoky flavor with small amounts of heat. I have two small children, so heat can sometimes be offensive.
¼ cup lime juice
½ tablespoon honey
½ tablespoon grapeseed oil
½ teaspoon kosher salt
1 cup thinly shredded green cabbage
1 cup thinly shredded red cabbage
1 cup julienned sweet red pepper
½ cup sliced scallions
¼ cup roughly chopped cilantro leaves
½ cup mayonnaise
1 tablespoon Tabasco Chipotle Sauce
½ teaspoon minced garlic
1 cup diced Hass avocado
2 tablespoons diced ripened plum tomato with the seeds removed
1 tablespoon minced red onion
1 tablespoon freshly squeezed lime juice
1 tablespoon chopped cilantro
¼ teaspoon kosher salt
2 ¼ pounds freshly ground chuck
3 tablespoons Tabasco Chipotle Sauce
1 teaspoon kosher salt
1 teaspoon garlic powder
½ teaspoon freshly ground black pepper
6 Hamburger buns, preferably freshly baked from a bakery
First prepare the slaw. In a medium sized mixing bowl, whisk together lime juice, honey, grapeseed oil, and salt. Toss in the green and red cabbage, red pepper, scallions and cilantro leaves and mix until all the vegetables are evenly coated with the dressing. Set the slaw aside to marinate until you are ready to top the burgers.
To prepare the chipotle mayonnaise, put the mayonnaise, chipotle sauce and garlic in a mixing bowl. Stir the ingredients together until they are well incorporated, then refrigerate until you are ready to assemble the burgers.
To prepare the guacamole, mash the avocado in a small mixing bowl. Stir in the tomato, red onion, lime juice, cilantro and salt. Stir until the ingredients are well incorporated, then refrigerate until it is time to assemble the burgers.
Before preparing the burgers, preheat a gas grill to medium-high heat. Take the ground chuck and divide it into 6 even balls. Gently shape and flatten each of the portions individually until they are 1 inch thick and perfectly round. Try not to handle the patties too much or your will begin to melt the fat which takes away from the juiciness of the burger. In a small mixing bowl whisk together the chipotle sauce, kosher salt, garlic powder, and black pepper. With a silicone brush, brush each side of the burger evenly with the sauce, and then place the burgers on the preheated grill. With the top down, grill the burgers on each side for 3-5 minutes. Cooking time varies between grills, but you want the burgers to be pink all the way through. If there are large flare-ups then move the burger to another part of the grill. Move the burgers to a platter and turn the grill off. Place the rolls open side down on the grill for 30 seconds or until they are browned. Remove the rolls from the grill and begin to assemble the burgers.
To assemble the burgers, place one burger on each bottom bun. Top the burger with 2 tablespoon of guacamole, and then top each burger with 1/3 cup of the slaw, lightly drained. Spread 2 tablespoons of the chipotle mayonnaise on the top buns, then place it on top of the slaw and slice each burger in half. Secure each half with a tooth pick and serve.