Smoky Stuffed Bacon Blue Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 1/2 cup mayonnaise
3/4 cup puréed canned chipotle chiles in adobo sauce
2 cloves garlic, minced
2 tablespoons freshly squeezed lime juice
3 pounds ground chuck
3 teaspoons sea salt
1 teaspoon freshly ground black pepper
12 precooked bacon slices, crumbled
1 1/2 cup crumbled Maytag blue cheese
Vegetable oil, for brushing the grill rack
6 sesame seed buns, split
6 Bibb lettuce leaves
6 whole canned chipotle chiles in adobo sauce, seeded and stems removed
12 Hass avocado slices



To make the chipotle mayo, combine the mayo, chipotle chiles, garlic and lime juice in a bowl, and whisk to mix well. Keep cool until ready to use.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine the beef, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions and form into patties to fit the buns. Place equal amounts of bacon and blue cheese on the center of 6 of the patties, making sure to leave the edges of the beef burger without cheese on them. Cover the filling with the remaining 6 patties and press all around to firmly seal the edges.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference, 4-6 minutes each side for medium. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers: spread the chipotle mayo on the cut sides of the buns.
On each bun bottom, place a lettuce leaf, a patty, 1 chipotle pepper, and 2 avocado slices. Add the bun tops and serve.