Wine Varietal: Merlot
2 teaspoons vegetable oil for brushing grill rack
2 tablespoons Colavita extra virgin olive oil
2/3 cup chopped red onion
2 teaspoons minced garlic
2 teaspoons ancho chili powder
2 teaspoons Spanish paprika
1 teaspoon ground cumin
6 tablespoons unsalted butter, cut into cubes
3 teaspoons Tabasco chipotle hot sauce
2 teaspoons pure maple sryup
1 large ear sweet corn, husked
2 medium ripe firm plum tomatoes, halved lengthwise
1 ripe firm Hass avocado, halved and pitted but not peeled
1/2 cup mayonnaise
1 tablespoon fresh lime juice
1/3 cup chopped cilantro leaves
9 applewood smoked thick bacon slices
2 pounds freshly ground chuck, 80% lean
2 tablespoons finely chopped drained pickled jalapeno
2 teaspoons kosher salt
1/2 teaspoon black pepper
6 deli slices Monterey Jack cheese
6 red leaf lettuce leaves
6 Kaiser rolls, split
3 teaspoons smoked sea salt
Heat a standard outdoor grill to medium-high direct heat then brush grill rack with vegetable oil. When grill is ready heat olive oil in a medium oven-proof skillet on grill rack then saute onions for 5 minutes. Add the garlic, ancho chili powder, paprika, and cumin; saute 1 minute more. Add the butter, hot sauce and maple syrup until butter has melted. Pour all but 3 tablespoons off of butter mixture for a baste and keep remaining warm just so butter stays melted.
Brush baste all over corn and tomatoes then brush baste on cut side of avocados. Grill avocados cut side down until grill marks appear about 3 minutes. Grill the corn and tomatoes turning occasionally until golden about 3 to 4 minutes, transfer to cutting surface. When cool enough to handle cut kernels off cob and dice the tomatoes. Scoop the avocado pulp into a medium bowl along with mayonnaise and lime juice; using a fork smash until fairly smooth. Stir in corn, tomatoes and cilantro, set aside.
For Bordertown Burgers
Maintain a medium-high direct heated grill.
Cook bacon until crisp in an oven proof skillet on grill rack. Transfer bacon to paper towels to drain.
In a large bowl mix together the reserved 3 tablespoons of butter mixture, ground chuck, pickled jalapeno, kosher salt and pepper. Divide into 6 portions then form into patties. Place patties on grill, cover and cook until golden and slightly charred about 4 minutes. Turn over and continue cooking covered for about 4 to 5 minutes for desired degree of doneness or until internal temperature reaches 165F. During the last minute of grilling top each patty with a slice of cheese to melt and also lightly toast cut side of rolls on outer edge of grill rack.
To serve place patties on roll bottoms, break bacon in half then top each with 3 halves and next add a lettuce leaf. Spread the cowtown caviar on cut side of roll tops then sprinkle each with 1/2 teaspoon of smoked sea salt. Add roll tops and serve immediately.