Holy Guacamole Burgers with Caliente Chipotle Adobo Sauce

Pairs well with:

Cabernet Sauvignon

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


Caliente Chipotle Adobo Sauce:
3/4 cup sour cream
4 oz. (one small can) diced green chilies (drained)
1 canned chipotle pepper in adobo sauce, seeded and diced
1 tsp. fresh lime juice
1/4 tsp. salt
1 Tbsp. extra virgin olive oil (Colavita)
1 cup chopped scallions (about 6-8 scallions)
2 tsp. minced garlic
2 lbs. ground beef (chuck)
2/3 cup crushed Organic Tortilla Chips – Fire Roasted Chili
1 cup (4 oz.) grated smoked cheddar cheese
1 tsp. ground Mexican oregano
3/4 tsp. salt
1 large ripe (California) Haas Avocado peeled, pitted and diced
6 bolillo rolls, split horizontally
6 red leaf lettuce leaves



For Sauce: Mix all ingredients in a small bowl. Cover and chill. For Burgers: Prepare gas grill for medium high heat. Place skillet on grill and heat oil. Toss chopped scallions and garlic into oil. Cook until scallions are soft, about 5 to 10 minutes, stirring frequently. Remove from grill; cool 10 minutes. Combine beef, crushed chips and cheese. Gently blend scallion mixture, oregano and salt into meat mixture. Shape mixture into 12 equally sized oblongs shaped to fit rolls; flatten slightly. Spoon avocadoes evenly onto centers of 6 patties. Top with second patty; pinch edges together to seal. Place patties on grill and cook for about 4-5 minutes or until brown on bottom. Turn; grill until done to preference, about 4-5 minutes for medium. Place rolls, cut side down, on grill rack for 1-2 minutes or until lightly toasted. Spread sauce on cut sides of rolls. Place lettuce leaves on roll bottoms. Place cooked burgers on top and second piece of roll on top of burger. Makes 6 burgers.