Baja Chipotle Sliders

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.




2 lbs. ground beef (I use 80%/20%)
2 chipotle peppers in adobo sauce, minced (no extra sauce)
1/4 cup barbecue sauce
2 Tbsp. steak sauce
2 Tbsp. worcestshire sauce
1 1/2 tsp. garlic salt
2/3 cup Italian breadcrumbs
1 egg
salt and pepper
12 small slices manchego cheese
12 small dinner rolls

Guacamole topping:

2 avocados
1 lime
1 tomato, seeded and chopped
1/4 cup chopped cilantro
1/8 tsp garlic salt
salt and pepper


Preheat grill to medium high.

Mix first 8 ingredients together (beef through salt and pepper) in a bowl. Form into twelve 2 -oz. burgers

Set aside.

Make guacamole: open and pit avocados and scoop out flesh into a bowl. Mash with fork or potato masher. Squeeze the juice of the lime onto the avocado to help keep its color. Add garlic salt, tomato and cilantro. Mix together. Add salt and pepper to taste. Mix again and set aside.

Keeping grill at medium to medium high, put burgers on grill. Cook for about 3 minutes on the first side (if burger sticks when you go to flip, wait a minute longer). Once burgers are flipped, top with slices of cheese. Cook another 2-3 minutes until cheese is melted.

Put burgers on buns and top with guacamole.