Monday Night Mole Burgers


2 large avacados 1/3 cup favorite prepared salsa 1/3 cup sour cream 2 teaspoon salt, 1/2 teaspoon for the guacamole spread and 1 1/2 teaspoon for the patties 2 pounds ground chuck 1/4 cup Shiraz
1 tablespoon chili powder
1/2 teaspoon cumin
1 tablespoon cocoa powder
1 1/2 teaspoon freshly ground black pepper
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon TABASCO Chipolte Pepper Sauce Vegetable oil, for brushing on the grill rack
6 potato hamburger buns, split
6 slices Monteray Jack cheese
12 slices pre-cooked thick-cut pepper bacon



Prepare a medium-hot fire in a charcol grill with a cover, or preheat a gas grill to medium-high.
To make the guacamole spread, pit, peel, and coarsely mash the avacados in a medium bowl. Add salsa. sour cream, as well as 1/2 teaspoon salt. Set aside remaing 1 1/2 teaspoon salt to add to patty mixture. Mix guacamole ingedients well, cover with plastic wrap, and chill.
To make the patties, combine ground chuck, Shiraz, chili powder, cumin, cocoa powder, black pepper, the reserved salt, oregano, thyme, and the pepper sauce. Handling the meat as little as possible, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. When the grill is ready, brush the grill with the vegetable oil. Place the patties on the rack, cover, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the grill to toast lightly. During the last 2 minutes of cooking, place the cheese on the patties to melt.
To assemble the burgers, spread the guacamole mixture over the dut sides of the buns. On each bun bottom, place a patty, and 2 bacon slices. Makes 6 burgers.