Chipotle Guacamole Pancetta Cheeseburger

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 pounds ground chuck
1 teaspoon adobo sauce from can of chipotle peppers in adobo sauce
1 1/2 teaspoons kosher salt
1 teaspoon ground white pepper
2-3 avocados
1 medium sweet onion, fire roasted
1-2 medium plum tomatoes, fire roasted
2-3 cloves garlic, fire roasted
1/2 – 1 Chipotle pepper, minced
1/2 cup cilantro, chopped
2 green onions, sliced
1 lime, zested and juiced
1 cup prepared mayonnaise
1 teaspoon lime juice
1 tablespoon cilantro, finely chopped
1/2 to 1 teaspoon adobo sauce
2 to 3 tablespoons vegetable oil, for brushing on the grill rack
6 slices Monterey Jack cheese
6 Bolilo rolls, split horizontally (Kaiser buns may be substituted)
6 slices pancetta, cooked
6 butter lettuce leaves
1 large tomato thinly sliced
1/2 purple onion, thinly sliced



To make the patties: Combine the chuck, adobo sauce, salt and pepper in a large bowl, handling as little as possible. Shape into 6 patties to fit the rolls. Loosely cover with plastic wrap and set aside.

Chipotle Guacamole: In the bowl of a food processor fitted with a steel blade add the avocados, onion (coarsely chopped), tomatoes (skins removed and coarsely chopped), garlic, chipotle pepper, cilantro, green onions, lime zest and juice. Season to taste with salt and pepper. Pulse until just well combined, taking care not to puree. Refrigerate until use.

Chipotle Mayonnaise: Place mayonnaise, lime juice, cilantro and adobo sauce into the bowl of a food processor. Pulse until well combined. Refrigerate until ready for use.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers: Spread chipotle mayonnaise on cut sides of each bun top. Place an equal portion of chipotle guacamole followed by a grilled patty. Place a slice of pancetta on top of the cheese covered patty. Next, place a lettuce leaf, tomato slices, and sliced onions. Add the bun tops and serve. Makes 6 burgers