RECIPES: Recipe Details
Chipotle-Infused Avocado Bacon Burgers with Cilantro Slaw
2 ripe avocados
Juice of 1 lime
1/2 teaspoon ground cumin
1/2 teaspoon adobo sauce
1/2 teaspoon kosher salt
10 ounces angel hair (finely shredded) cabbage
1/2 cup packed chopped fresh cilantro
1/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon sugar
Zest of 2 limes
Juice of 1 lime
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 pound bacon
2 1/4 pounds ground chuck (80/20)
2 chipotle chiles in adobo, minced
3 tablespoons adobo sauce
2 tablespoons fish sauce
2 teaspoons kosher salt
1 1/2 tablespoons bacon drippings (from cooking bacon)
Vegetable oil, for brushing on the grill rack
6 plain white bakery hamburger buns, split
3 tablespoons salted butter, softened
To make the spread, peel and seed the avocados and scoop the flesh into a bowl. Add the lime juice, cumin, adobo sauce, and salt. Mix with fork until almost smooth. Cover and set aside; do not refrigerate.
To make the slaw, combine the cabbage and cilantro in a large bowl. Combine the sour cream, mayonnaise, lime zest and juice, salt, and pepper in a small bowl and whisk to blend. Pour the dressing over the cabbage mixture and toss to combine. Cover and refrigerate until assembling the burgers.
Heat a gas grill to medium-high.
When the grill is ready, cook the bacon in a fireproof skillet on the grill until browned. Drain on paper towels to remove excess grease. Reserve 1 1/2 tablespoons drippings.
To make the patties, combine the chuck, chiles, adobo sauce, fish sauce, salt, and reserved bacon drippings in a large bowl. Mix with your hands lightly to combine. Form into six equal patties.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 3 to 5 minutes on each side for medium. Butter the cut sides of the buns, place on the rack, cut side down, and toast until golden brown.
To assemble the burgers, spread about 1 tablespoon of the avocado mixture on each of the toasted sides of the buns. Place a patty on each bun bottom and top with 2 bacon slices and 1/2 cup of the slaw. Add the bun tops and enjoy.