RECIPES: Recipe Details
¾ cups mayonnaise
2 pickled Jalapenos, stems and seeds removed, finely chopped
1 teaspoon lemon juice
12 slices thick-cut smoked bacon
½ cup unsalted butter
1 tablespoon Tabasco Chipolte Sauce
2 pounds freshly ground chuck
2 cloves garlic, minced
1/2 cup grated sweet onion
1⁄4 cup mild Picante sauce (like Pace)
2 teaspoons Kosher Salt
3/4 teaspoon freshly ground black pepper
1 cup chopped Avocado
3/4 chopped sweet onion
3/4 chopped ripe red tomatoes
2 tablespoons finely chopped cilantro
1 teaspoon lemon juice
¼ teaspoon sea salt
1/8 teaspoon fresh ground black pepper
1 can unflavored cooking spray, (like Pam)
Vegetable oil, for brushing on the grill rack
8 ounces Queso Fresco Cheese, crumbled
6 bun sized potato rolls, split
6 Red Leaf Lettuce leaves, washed, dried and trimmed, if necessary
Preheat a gas grill to medium-high, or prepare a medium hot fire in a charcoal grill.
To prepare the Jalapeno mayonnaise, in a small bowl, combine the mayonnaise, chopped pickled Jalapenos and lemon juice. Mix well, cover and refrigerate until serving.
When the grill is ready, cook the bacon in a large, heavy, nonstick, fire-proof skillet until crisp, about 8 to 10 minutes, turning frequently. Remove onto paper towels to drain. Wrap in aluminum foil to keep warm and set aside.
To prepare the Chipolte Butter, place a small saucepan on the grill rack and melt the unsalted butter. Add the Tabasco Chipolte Sauce and stir to combine. Cover the pan and move to an outer edge of the grill to keep warm.
To make the patties, in a large bowl gently combine the ground chuck, minced garlic, grated sweet onions, Picante sauce, salt and pepper, handling as little as possible so as not to compact the meat. Divide the mixture into 6 equal parts and form into patties sized to fit the rolls, pressing an indentation in the center of each patty. Cover loosely in plastic wrap and set aside.
To prepare the Guacamole Pico, in a medium bowl, add the Avocado, onion, tomatoes, cilantro, lemon juice, salt and pepper. Gently stir to combine. To help prevent browning, spray the top of the Guacamole Pico with the unflavored cooking spray. Cover with plastic wrap, making sure the wrap rests on the top of the mixture, and set aside.
Brush the grill rack with vegetable oil. Place the patties on the rack and cook, turning once, until done to preference, about 5 to 7 minutes per side for medium. During the last 3 minutes of grilling, place an equal portion of Queso Fresco Cheese on each patty to warm. During the last few minutes of grilling the patties, brush the Chipolte Butter on the cut sides of the rolls. Place the rolls, cut side down, on the outer edges of the grill rack to lightly toast. Remove the patties and rolls when done.
To assemble the burgers, on each toasted bun bottom spread a generous portion of the Jalapeno mayonnaise. Add a leaf of red leaf lettuce, a cheese-topped patty, 2 slices of bacon and a generous portion of the Guacamole Pico. Add the bun tops and serve immediately. Buen Provecho!
Yields 6 Burgers