Smoky Chipotle BBQ Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.

This burger incorporates a wide range of flavors and has a great balance of spicy, sweet, and smoky. The chipotle hot sauce and anaheim chiles are staples of our region and add tons of flavor to this burger.


1/2 c. mayonnaise
2 T. bbq sauce
4 tsp. Tabasco-brand Chipotle hot sauce
2 lbs. 80/20 ground beef (beef with 20% fat content)
1/2 medium white onion, minced
1 T. Worcestershire sauce
1 tsp. chili powder
6 oz. smoked gouda, finely grated (on smallest side of a box grater)
3 T. extra virgin olive oil
1 large sweet yellow onion, thinly sliced
4 Anaheim chiles, roasted
1/4 c. blue agave sweetener (or 1/8c. balsamic vinegar + 1/8 c. honey, if agave sweetener is unavailable)
1/2 tsp. salt
12 strips pre-cooked bacon
6 leaves green leaf lettuce
6 Kaiser rolls


For chipotle mayo, combine mayo, bbq sauce, and chipotle sauce. Refrigerate until ready to assemble burgers.

To make burgers, combine beef, onion, Worcestershire sauce, chili powder, and the grated smoked gouda. Mix until all ingredients are well incorporated into the meat. Divide into 6 equal portions and form into patties (approx. 5″ in diameter and ¾” thick). Refrigerate while other toppings are being prepared.

Heat grill to medium-high. When grill is hot, roast Anaheim chiles until charred on all sides. Over cold running water, peel skin from chiles, remove seeds and ribs from inside. Rinse and pat dry. Slice chiles into ¼” strips. (You may skip this step and use canned green chiles, if desired)

Place medium skillet directly onto grill and heat. When pan is hot, add oil and sliced yellow onions and saute until soft, about 5 minutes. Add Anaheim chiles and salt and saute for a minute more. Add agave sweetener or balsamic/honey mixture to onions and chiles and stir to combine, lower heat and simmer until onions and chiles are fully carmelized, 8-10 minutes more. Keep a close watch and stir often so that they do not burn. When mixture is thoroughly carmelized, cover pan and set aside.

Next, oil grill grates with some canola or vegetable oil and add burger patties. Cook to desired doneness, turning only once. During the last minutes of cooking, brush cut sides of buns with olive oil and toast lightly on grill.

To assemble burgers, spread chipotle mayo on bottom bun, then add lettuce and burger patty. Top burger with a generous dollop of chipotle mayo, the carmelized onions & chiles, and 2 strips of bacon each, then top with bun. Serve immediately.