Not’cho Average Burgers with Bacon Chipotle Mayo and Sweet Salsa

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Bacon Chipotle Mayo
3 precooked Bacon Slices
½ cup Mayo
1 chipotle chili canned in Adobe sauce, seeded and minced
Sweet Salsa
3 plum tomatoes; cored, halved and seeded
1 small "sweet" purple onion minced
1 jalapeno chili (minced) *if you like less heat remove seeds & ribs; I like the heat so I leave them in*
1 small garlic clove minced
½ cup fresh cilantro chopped
2 tablespoon fresh lime juice
1 tsp. “hot”  salt
Burger Patties
2 lbs ground chuck & ground sirloin (equal parts)
1 small sweet purple onion minced
1 chipotle chili canned in Adobe sauce, seeded and minced
¼ cup crushed Nacho Flavored tortilla chips
2 tablespoons mayo
2 tablespoons sourcream
1 tsp “hot” salt
Vegetable oil, for brushing on the grill rack
Olive Oil for avocados and buns
12 California avocado slices
12 slices of Chipotle Jack Cheese 
“hot” salt for sprinkling on avocado
6 Onion Buns, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make Bacon Chipotle Mayonnaise; combine crumbled pre-cooked bacon, ½ cup mayonnaise and seeded and minced chipotle chili, cover and keep chilled. To make salsa; chop the 3 plum cored, halved and seeded tomatoes; then add the sweet purple onion, jalapeno chili, garlic clove, fresh cilantro chopped, fresh lime juice, and salt. To make the burger patties, combine the ground beef, onion, chipotle chili, crushed Nacho Flavored tortilla chips, mayo, sourcream and “hot” salt in a large bowl. Handling the meat as little as possible to avoid over compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit rolls/buns. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning only once and until done to your preference, approx. 5-7 mins on each side for medium. During the final minutes of grilling the patties, brush the avocado slices with olive oil and sprinkle with hot salt. Arrange on a rimmed nonstick perforated grilling pan coated lightly with oil and grill along side the burger patties for 1 to 2 minutes, turning as necessary. During the final minute of grilling place 2 slices of cheese on each burger patty cover grill and allow to melt. When the avocado slices are grilled to your liking, remove from the grill. When cheese is melted, remove burger patties from grill. Brush the cut side of each bun with olive oil, then place cut side down on the outer edge of the grill rack and toast lightly. To assemble the burgers, spread a generous amount of Chipotle mayo over the cut sides of the rolls. On the bottom of the roll place a burger patty, an equal portion of salsa, 2 avocado slices. Add the roll tops and serve.