Wine Varietal: Merlot
Chipotle Cream Cheese
•6 oz cream cheese, softened
•3 chipotle chilies, minced
•1 Tablespoons adobo sauce
•8 slices peppered bacon, diced
•2 pounds ground chuck
•1 cup shredded mild cheddar cheese
•1 ½ teaspoons Lea and Perrine’s Worcestershire sauce
•1 ½ teaspoons salt
•1 teaspoon freshly ground black pepper
•2 mangos, peeled, pitted and sliced thin
•2 red peppers, seeded and sliced into 12 – ¼ inch thick rings
•1 ½ cups loosely packed fresh cilantro leaves
•Vegetable oil for brushing on the grill rack and red peppers
•6 high quality hamburger buns, split
Preheat a gas grill to medium high heat.
To make the chipotle cream cheese, in a small bowl beat together the cream cheese, chipotle chilies and adobo sauce until well blended. Cover and set aside.
To make patties, place the bacon in a medium non-stick fireproof skillet and cook until just crisp. Drain on paper towels until cool. In large bowl combine the cooked bacon, ground chuck, cheddar cheese, Worcestershire sauce, salt and pepper, handling as little as possible. Shape the mixture into 6 equal patties to fit the bun size. Cover loosely and set aside.
When the grill is ready, brush the grill rack with vegetable oil. Have a squirt bottle filled with water handy for flare-ups. Brush red pepper rings with vegetable oil and place on the grill rack and cook until slightly charred but still crisp. Set aside. Place the patties on the grill, cover and cook for 5-7 minutes per side for medium or until desired doneness. Use the squirt bottle to extinguish any flare-ups. During the last 2 minutes of cooking, place the buns cut sides down on the grill rack to toast lightly.
To assemble the burgers, evenly spread the chipotle cream cheese over the bun tops. Place the patties on the bottom bun and top with a layer of sliced mangos and 2 red pepper rings and equal portions of cilantro. Add the bun tops and enjoy!