Chipotle Infused Avocado Bacon Burger with Cilantro Slaw
One of our favorite meals is chipolte shrimp tacos, and we decided to turn it into a burger
2 ripe avocados
Juice of 1 lime
Â½ teaspoon ground cumin
Â½ teaspoon adobo sauce
Â½ teaspoon kosher salt
10 ounces angel hair cabbage
Â½ cup chopped cilantro, packed
1/4 cup sour creme
1/4 cup mayonnaise
1 tablespoon sugar
Zest of 2 limes
Juice of 1 lime
Â¼ teaspoon kosher salt
Â¼ 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
1Â½ 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 crÃ¨me, 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 Â½ cup of the cilantro slaw. Add bun tops and enjoy.