Southern Style Chipotle Buff Burgers

Pairs well with:


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


Ingredients Chipotle Mayonnaise
1 chipotle pepper in Adobo Sauce
2 tablespoons Adobo Sauce
6 sprigs flat leaf parsley
½ teaspoon kosher salt
The juice of ½ of one lime
1 cup mayonnaise
1 ½ pounds ground chuck
½ pound ground buffalo
1 tablespoon kosher salt
1 tablespoon coarse ground black pepper
1 tablespoon chipotle powder
6 pats salted butter
Vegetable oil, for brushing the grill
6 slices chipotle cheese
12 ½ in thick slices sourdough bread
6 romaine lettuce leaves
6 slices red onion (1/4-in-thick)
6 slices tomato (1/4-in-thick)



Directions: Preheat gas grill to medium-high. To make the mayonnaise, pulse the chipotle pepper and adobo sauce in a blender until smooth. Finely chop the parsley. Add the pepper sauce from the blender, chopped parsley, salt and lime juice to the mayonnaise in a small bowl. Mix well and refrigerate until ready to serve. To make the patties, combine the ground chuck, buffalo, salt, pepper and chipotle powder in a large bowl. Mix loosely to avoid compacting the mixture. Divide the mixture into 6 equal portions. Place a pat of butter in the center of each portion and form the patty around it so that the butter is in the center. Brush the grill rack with oil. Place the patties on the rack, cover and grill until browned on the bottoms, 3-4 minutes. Turn the patties and grill another 3-4 minutes for medium rare burgers. During the last minute of grilling, top each patty with the chipotle cheese. When the burgers are done, remove from the grill and wrap in foil to keep warm. Place the bread slices on the grill and lightly toast each side. To assemble the burgers, spread a generous amount of the chipotle mayonnaise to all 12 slices of bread. On each of six of the slices of bread, stack a lettuce leaf, an onion slice, a patty, and a tomato slice. Top each stack with remaining slices of bread and serve. Makes 6 burgers