Manchego-Chipotle Stuffed Bolillo Burgers

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


2 large ripe avocados
Juice of 1 lime
2 tablespoons freshly chopped cilantro
¼ teaspoon kosher salt
1 can chipotle peppers in adobo sauce
1 tablespoon balsamic vinegar
1 small sweet yellow onion
2 pounds ground sirloin
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¾ cup grated piloncillo [Mexican unrefined brown sugar]
12 ounces manchego cheese, sliced into 6 portions
6 Mexican bolillo rolls
6 tablespoons mayonnaise



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To prepare the guacamole, peel and pit avocados, then cut into ¼ inch dice. Combine the diced avocado, lime juice, cilantro, and salt. Mash slightly with a fork. Set aside. To prepare the patties, remove 6 small chipotle chiles from the can. Slice the chiles in half and use a knife to scrape away the seeds. Discard seeds. In a small bowl, combine chipotle chiles and balsamic vinegar. Use a box grater to finely grate the onion. In a large bowl, combine grated onion, ground sirloin, kosher salt, and freshly ground black pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions. Working with one portion of sirloin mixture, carefully flatten to approximately ¼ inch thick. Place 2 tablespoons piloncillo, 2 ounces manchego cheese, and 1 marinated chipotle pepper in the center of the flattened sirloin mixture. Lift and join the edges to create a stuffed patty. Carefully form an almond shaped patty to fit the bolillo roll. Repeat procedure with the other 5 portions of sirloin mixture and remaining piloncillo, manchego, and marinated chipotle chiles. When the grill is ready, place the stuffed patties on the rack and grill, uncovered, for two minutes. Cover and grill for another three minutes. Flip the stuffed patties and grill, uncovered, for two minutes. Split the bolillo rolls in half. Tear out soft bread crumbs from inside top of rolls; discard. Place the split rolls, cut side down, on the outer edges of the rack. Cover and grill for three minutes. Remove burgers and rolls from grill. To assemble the burgers, spread 1 tablespoon mayonnaise over the cut side of the bottom half of each roll. Top with a stuffed burger. Divide the guacamole and place in the hollowed portion of the top half of each roll. Cover the burgers with the guacamole filled halves and serve. Buen provecho.