Smoky Sangria Burger with Chipotle Red Glaze and Chunky Avocado

Ingredients:

Glaze:
8c. Sutter Home Red Wine
3t. Chipotle Tabasco Pepper Sauce

Chipotle Mayonnaise:
1 cup Kraft Mayo with Olive Oil
4 teaspoons Chipotle Tabasco Pepper Sauce

Patties:
2.5 lbs ground chuck
2 teaspoons salt
½ teaspoon ground pepper
2 Tablespoons Lea and Perrins Worcestershire sauce
1 teaspoon garlic powder
½ cup finely chopped red onion
1 teaspoon Colavita Balsamic vinegar
3 teaspoons Chipotle Tabasco pepper sauce

2 avocados, chopped and divided into 6 portions at time of use
6 big leafs green leaf lettuce
6 slices Beefsteak or similar tomatoes
1 package Boursin Shallot and Chive cheese
6 slices canned sliced pineapple, drained
6 slices seedless watermelon, cut the same size and thickness as the pineapple (use pineapple can to guide you)
6 Cobblestone Mills ciabatta rolls
6 big leafs green leaf lettuce
6 slices red onion, cut very thinly into rings
3-4 tablespoons Colavita olive oil for brushing the grill
3-4 tablespoons Colavita olive oil for toasting the buns

Instructions:

Heat gas grill to medium high. Heat a large, heavy nonstick fire-proof skillet on the grill. Pour wine and Chipotle Tabasco for glaze into skillet, reduce to 1/3-1/2c of tar. Scrape into heat resistant bowl, set aside.

To make the Chipotle Mayo- mix the Kraft mayo and the Chipotle Tabasco pepper sauce together until well mixed. Place in refrigeration until ready to use.

To make the patties- mix ground chuck, salt, pepper, La and Perrins Worcesteshire sauce, garlic powder diced red onion and balsamic vinegar. Divide the mixture into 6 mounds, dividing each of those mounds in 2 to make a total of 12 mounds. Patty out one mound thinly on waxed paper, place a slice of the pineapple in the middle. Cover the pineapple and fill its core hole with 3 tablespoons of the Boursin cheese. Top with a slice of the watermelon. Patty out another mound on another piece of waxed paper, put on top of the first patty, pinch and seal the sides to make one filled patty. Repeat with other mounds to make a total of 6 filled patties..

When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Brush each cut side of the ciabatta rolls lightly with olive oil and put cut side down, on the outer edges of the rack to toast lightly during the last 4 minutes of grilling. Cut and portion the Haas avocado.

To assemble burgers, press one portion of the avocado into the top of each ciabatta roll, spread each ciabatta bottom with 3 Tablespoons of the Chipotle mayo, then add a lettuce leaf, thin ring of red onion then place the patty on top. Place the top bun on top of the patty.
Serve!