Rio Grande Chipotle Burgers

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


2 pounds ground beef, 80% lean
2 cans of 'chipotles en adobo'
2 teaspoons salt
6 tablespoons mayonnaise
Vegetable oil for brushing the grill
6 hearty white hamburger buns
6 large leaves of butter lettuce
1 yellow onion, diced
1 tomato, sliced
1 avocado thinly sliced



Prepare a medium hot fire in a charcoal barbeque grill. To make the hamburger patties, place the ground beef in a large bowl. Remove 8 to 9 chipotle peppers from the cans of 'chipotle in adobo.' Reserve the liquid in the cans. Dice the chipotle peppers and add them to the beef. Add the salt and combine until just mixed. Form into 6 patties, handling as little as possible. To make chipotle mayonnaise, combine 2 teaspoons of the liquid from the cans of 'chipotle en adobo' with the mayonnaise in a small bowl. Refrigerate until you are ready to assemble the burgers. When the medium hot grill is ready, brush the grill rack with vegetable oil. Cook the patties for 4 minutes on each side for rare, or 5 minutes on each side for medium. In the last couple minutes of cooking, place the buns cut side down on the outer edges of the grill to toast. To assemble the burgers, spread chipotle mayonnaise on each top and bottom bun. On each bottom bun, add a leaf of lettuce, a hamburger patty, a handful of chopped onion, a slice of tomato, and several slices of avocado. Add the top buns and serve.