RECIPES: Recipe Details

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Viva Propane!

We recently experienced a flooding disaster in our town and so all cooking had to be done by grill (no power, no phone for take out) for a few days. I came up with this sizzling beauty before we ran out of fresh ingredients. Enjoy!

Ingredients 

1 cup red wine (I used Sutter Home Merlot)
2 Avocados 1/4 cup cilantro --chopped
A few dashes of hot sauce
1/2 cup mayo
2 tsp ground cumin
2 tomatoes
6 slabs of sharp cheddar cheese
1 large vidalia or other sweet onion
1/4 cup olive oil
12 strips bacon
1 and 1/2 lb Lean Ground Beef
1 TBS fresh rosemary (finely chopped)
1 tsp Kosher Salt
3 Chipotle Peppers in adobe sauce (comes in 4 oz can) chopped
6 Kaiser type hamburger buns

Instructions 

Start grill on high heat. In a sauce pan bring wine to a simmer (if no side burner you can put it on the main burner). Continue to simmer until only about 1/4 cup remains. (about 15 min) Remove from heat and let cool. While wine is simmering you can: Start by mashing the avocados and mix with cilantro and tabasco. Set aside. Mix mayo with cumin and set aside. Slice tomatoes and set aside. Slice cheese and set aside. Cut onion into 1/4 inch round slices and cover with olive oil. Lower grill heat to low and grill bacon until crisp. (Slabs across the grates so they don't fall through) Grill onion rounds until they are soft and golden. (About 10 min) While bacon and onions are grilling: Mix ground beef with wine, rosemary, salt, and chipotle peppers. Form meat mixture into 6 quarter pound burgers. Return grill to med-high heat and grill burgers about 5-7 minutes a side. When you are half done with the second side add cheese to the upside of the burgers. When you add cheese also put buns onto grill to lightly toast them (very short time 1-2 min). When burgers are done, assemble each with onions, tomato, bacon and avocado and top with the cumin mayo. Now thank your lucky stars you had propane and dig in!!

Comments 

Thanks, Barrett