Smokey Beef Burgers with Chipotle Adobo Sauce

Pairs well with:

White Zinfandel

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


1/2 cup of mayonnaise
1/2 cup of sour cream
1 canned chipotle pepper in Adobo sauce, finely chopped
2 1/4 teaspoons salt,
1/4 tsp. for the chipotle sauce and 2 tsp. for the patties
2 pounds of ground chuck
2 large garlic cloves, finely chopped
1/2 teaspoon cracked black pepper
3/4 teaspoon red pepper flakes
2 teaspoons of ground cumin
Vegetable oil, for brushing the grill rack
6 seeded sandwich rolls, split
6 ounces of aged white cheddar
1/2 of a large red onion, thinly sliced
2 ripe avocados, sliced



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Chipotle Adobo sauce combine mayonaise, sour cream, chipotle pepper and 1/4 tsp. salt in a medium sized bowl. Mix well, cover, and refrigerate until needed. To make the patties, combine the beef, 2 tsp. salt, garlic, black pepper, red pepper flakes and cumin. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, top each patty with a cheese slice. To assemble the burgers, spread Chipotle Adobo sauce on the cut side of each roll. On each roll bottom, place a patty, equal portion of red onion and equal portion of avocado. Add the roll tops and serve.