Chipotle Infused Avocado Bacon Burger with Cilantro Slaw

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

One of our favorite meals is chipolte shrimp tacos, and we decided to turn it into a burger


Avocado spread

2 ripe avocados

Juice of 1 lime

½ teaspoon ground cumin

½ teaspoon adobo sauce

½ teaspoon kosher salt

Cilantro Slaw

10 ounces angel hair cabbage

½ cup chopped cilantro, packed

1/4 cup sour creme

1/4 cup mayonnaise

1 tablespoon sugar

Zest of 2 limes

Juice of 1 lime

¼ teaspoon kosher salt

¼ teaspoon ground black pepper


36 ounces of 80/20 ground chuck

2 chipotle peppers in adobo, minced

3 tablespoons adobo sauce

2 tablespoons fish sauce

1½ tablespoons bacon drippings

2 teaspoons kosher salt

6 plain white bakery hamburger buns, split

3 tablespoons salted butter, softened

1 pound bacon

Vegetable oil for grill rack


To make the avocados, peel and seed avocados in a bowl. Add lime juice, ground cumin, adobo sauce, and kosher salt. Mix with fork until almost smooth. Cover, set aside (do not refrigerate).

To make the cilantro slaw, combine cabbage and cilantro in a large bowl. Whisk together the sour crème, mayonnaise, lime zest, lime juice, salt and pepper in a bowl until combined. Pour dressing over cabbage mixture and toss to combine. Cover and refrigerate.

Heat grill to medium high heat. When grill is ready, cook the bacon in a fire-proof skillet on the grill until browned. Drain on paper towels to remove excess grease. Reserve 1 & 1/2 tablespoons drippings, set aside.

To make the patties, in a bowl, add ground beef, kosher salt, adobo sauce, chipotle peppers, bacon drippings, and fish sauce, mix with hands lightly to combine. Form into six, 6 ounce burger patties.

Brush the grill rack with oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 3 to 5 minutes on each side for medium. Butter the cut sides of the buns, place on the rack cut side down, and toast until golden brown.

To assemble, spread the toasted sides of the buns with 1 tablespoon avocado per side. Place a patty on the bun, put two slices of bacon on the patty, and top with ½ cup of the cilantro slaw. Add bun tops and enjoy.