Wine Varietal: Pinot Noir
2 lbs ground chuck
1/2 cup crushed tortillia chips
1/2 cup minced sweet onion such as a 1015 onion
2 cloves garlic, minced
1/2 cup canned mild enchilada sauce (Old El Paso or similar)
3 T Williams no salt chili mix (or other no salt chili seasoning)
1 tsp ground cumin
2 tsp sea salt
2 cups grated sharp cheddar cheese
2 large ripe Hass avocados, peeled, seeded & diced
juice of 1 large lime (should be 2-3 tablespoons)
1/2 cup diced red onion
1 large ripe tomato, seeded & diced
1 tsp sea salt
1 serrano chilie, membranes & seeds removed & minced
1 clove garlic, minced
1 cup mayonnaise
4 tsp. Tabasco chipotle sauce
6 high quality burger buns
3 cups shredded Romaine lettuce
vegetabale oil for brushing grill rack
Prepare a meduim hot fire on a grill with a cover or pre-heat a gas grill to medium high.
To make patties:
In a large bowl add the chuck, tortillia chips, onion, garlic, enchilada sauce, chili mix, cumin , and salt. Combine well, handling the meat as little as possible to prevent the meat from compacting. Form into 6 equal patties that will fit the buns, cover with plastic wrap and refrigerate until ready to grill.
To make salsa:
In a medium bowl, place the avocado and lime juice. With a fork, mash approximately 1/3 of the avocado, leaving the rest of the dice. Add the onion, tomato, salt, chile, and garlic. Stir gently with the fork to combine.Cover with plastic wrap touching the surface and set aside until ready to use. If it is a hot day, refrigerate until ready to use.
To make the Chipotle Mayonnaise
In a small bowl place the mayonnaise and the Tabasco sauce. Stir with a spoon until combined Cover and set aside until ready to use.
Brush grill rack with vegetable oil. Place patties on the rack and cover. Cook 4 to 5 minutes per side, turning only once, until desired doness is reached. The last 2 minutes of cooking, top each pattie with 1/3 cup chedder cheese. Also place the buns, cut side down on the outer edge of the grill to toast.
To assemble, spread the cut side of the buns with the chipotle mayo, place apatty on each bun bottom. Top each patty with the avocado salsa, dividing evenly between the 6 burgers. Follow with the shredded lettuce and the bun tops.