Chipotle-Infused Avocado Bacon Burgers, a finalist in the 2011 Sutter Home Build a Better Burger Recipe Contest, are a smoky addition to summertime grilling.
Prepared in 25 minutes or less, every bite of these burgers is made better with Sutter Home Cabernet Sauvignon.
2 ripe avocados
Juice of 1 lime
1/2 teaspoon ground cumin
1/2 teaspoon adobo sauce from canned chipotles
1/2 teaspoon kosher salt
10 ounces angel hair (finely shredded) cabbage
1/2 cup packed cilantro leaves
1/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon sugar
Juice of 1 lime
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 1/4 pounds ground beef chuck
2 canned chipotle chiles in adobo, minced
3 tablespoons adobo sauce from canned chipotle chiles
2 teaspoons kosher salt
Vegetable oil, for brushing on the grill rack
6 white bakery hamburger buns, split
12 slices pre-cooked or freshly cooked bacon
Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high.
To make the spread, scoop the avocado flesh into a food processor. Add the remaining ingredients and process until smooth. Transfer to a bowl. Cover and refrigerate.
To make the slaw, combine the cabbage and cilantro in a large bowl.
To make the dressing combine all of the ingredients and mix well. Toss the slaw with the dressing. Cover and refrigerate.
To make the patties, combine all of the ingredients in a large bowl and mix gently but thoroughly. Form the mixture into six patties.
Brush the grill with vegetable oil. Place the patties on the grill, cover and cook, turning once, 4 to 6 minutes on each side. During the final 2 minutes of cooking, place the buns, cut side down, on the outer edges of the grill to lightly toast.
To assemble the burgers, spread about 1 tablespoon of the avocado mixture on the toasted sides of each bun. Place a patty on each bun bottom and top with 2 bacon slices and 1/2 cup of slaw. Add the bun tops and serve.