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All-In BBQ Burger with Mexican Slaw

I live in Las Vegas area. When you go all-In here you are hoping for a big win. I am gambling with a Chipotle BBQ Burger that I think can take it all. Hispanic people have made a huge contribution to the food of the Southwest that is why I selected the chipotle to flavor my BBQ sauce in combination with the traditional sauce that I grew up with Indiana. I also combined my past and present to make the slaw; mayonnaise and salsa. The apricot, well, there is an orchard in North Las Vegas that has pick your on apricot trees. I am throwing it all-In, may Lady Luck be with me, I am betting on my American local burger!!

Ingredients 

Slaw:
4 cups shredded green cabbage
1 cup sweet green pepper, cut into thin julienne strips
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup medium-hot salsa(Pace)
1/2 teaspoon sea salt
1/2 cup chopped fresh cilantro

Chipotle BBQ Sauce:
2 chipotle peppers in adobo sauce
5 tablespoons adobo sauce
2/3 cup apricot preserves
3 tablespoons lime juice
1 teaspoon Lee and Perrins Worcestershire Sauce
1/4 cup thick, mild smoke flavored barbeque sauce (I used Kraft Thick ‘n Spicy )
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper

2 pounds ground chuck
1 3/4 teaspoon sea salt
1/4 teaspoon ground black pepper
4 garlic cloves, crushed or pressed
1/4 cup Chipotle Apricot BBQ Sauce
6 (1 ounce) slices pepper jack cheese
6 (1 ounce) sharp cheddar cheese

6 bakery quality large onion rolls, sliced horizontally
6 thin slices large red onion
1/4 cup Colavita Olive Oil, for brushing rolls and grill rack

Instructions 

Preheat gas grill to medium-high temperature.

To prepare slaw: Cut a head of cabbage into quarters, using a sharp knife thinly shred cabbage. In a large bowl, toss together the cabbage and strips of green pepper. In a small bowl, whisk together the mayonnaise, sour cream, salsa, and salt. Pour dressing over cabbage mixture, toss until vegetables are coated, cover and chill until ready to use. Stir chopped cilantro into slaw just before making burgers.

To prepare BBQ sauce: Using an immersion blender and blender cup or a 4-cup liquid measuring cup, puree chipotles and adobo sauce, add remainder of BBQ sauce ingredients and blend for 20 to 30 seconds or until well mixed. Place sauce in a small heat resistant, grill safe pan and cook for 5 minutes, stir occasionally, don’t scorch!

To prepare patties: Combine ground chuck, salt, black pepper, garlic and Chipotle BBQ Sauce in a large bowl, mix thoroughly, don’t over handle. Divide into 6 equal portions and form patties to fit the rolls.

Brush the grill with olive oil. Place patties on grill, turn after 4 minutes, brush cooked side with BBQ sauce. Turn patties again after 4 minutes and brush cooked side with BBQ sauce (reserve enough BBQ sauce for roll bottoms). Remove patties when done to preference, 10 to 12 total minutes for medium. Lay a slice of Pepper Jack cheese and a slice of Cheddar on each patty during last 2 minutes of cooking. Brush cut sides of onion rolls with olive oil and place cut side down on grill for 1 to 2 minutes or until lightly toasted.

To build burger: Spread Chipotle BBQ sauce on bottom half of each roll, add a slice of onion and a burger. Top each burger with equal portions of slaw, the onion roll top and serve.

Comments 

The area where I live is a melting pot of people from many states and countries. It is difficult to say just what is a local flavor. I choose a Mexican flavor because it is the Southwest and because of the large number of Hispanic people and Mexican food choices in the area. I am originally from Indiana so thick tomato based barbeque sauce is something I have had since I was young.