Chili-Spiced Piggyback Burgers with Farmhouse Cheddar Cheese and Squealing Roasted Jalapeno Avocado Sauce

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


2 lbs. freshly ground beef chuck
1/2 lb. freshly ground beef sirloin
2 teaspoons kosher salt
2 tablespoons dark brown sugar
3 teaspoons Ancho chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper

Squealing Roasted Jalapeno Avocado Sauce:
3 thick-cut slices bacon
2 jalapeno peppers
2 limes
1 teaspoon Tabasco Chipotle Hot Pepper Sauce
2 Haas avocados, peeled, seed removed and diced
1/2 cup sour cream
1/4 teaspoon kosher salt
2 tablespoons finely chopped fresh cilantro

Oil to brush the grill
8 ounces Farmhouse Cheddar Cheese, grated
6 good quality Kaiser rolls, split
6 (1/4 inch thick) Beefsteak tomato slices
1 1/2 cups finely shredded romaine lettuce tossed with 1/2 teaspoon of kosher salt
12 very thin slices good quality deli ham (such as Boar’s Head Deluxe Ham)


Preheat a gas grill to medium high heat.

To make the patties, gently combine the beef chuck, beef sirloin, salt, brown sugar, chili powder, cayenne pepper and black pepper in a large bowl being careful not to overwork the meat. Divide the meat into six equal portions and shape into patties; cover and chill until ready to grill.

To prepare the sauce, place the bacon slices directly on the grill and cook, turning occasionally, until browned and crispy; drain on a paper towel. Place the jalapeno peppers on the grill and cook, turning occasionally, with the cover closed for 10 minutes or until skin is blistered and blackened. Remove the peppers from the grill and immediately place the peppers in a paper or plastic bag, seal and let sit for 10 minutes to loosen the skins. Remove and discard, skin, seeds and membranes from jalapeno peppers and place peppers in the container of a food processor. Remove the zest from the two limes and add to the peppers. Squeeze in the juice from both limes. Add the Tabasco, avocados, sour cream salt and cilantro; process just until combined and smooth. Crumble the bacon and stir into the avocado mixture.

Lightly brush the grill rack with oil. Place the patties on the grill rack and cook in a closed grill, turning once, for 4-6 minutes per side for medium rare doneness. During the last 2-3 minutes of grilling divide the cheddar between the patties, mounding on top of each. Arrange the rolls, split side down on the outer edges of the grill to lightly toast.

To assemble the burgers, spread the avocado sauce on the bottom half of each roll, evenly dividing. Top the avocado sauce with a tomato slice followed by shredded Romaine, evenly dividing. Arrange the patties on top of the shredded Romaine cheese side up. Place the ham slices on the grill to quickly warm (about 30 seconds per side) then mound 2 slices on each patty. Top with the remaining roll halves and serve immediately.