Southwest Tumbleweed Burger

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


For the chipotle mayonnaise:
1/2 c. mayonnaise
1 T honey
1 T chopped cilantro
2 chipotle chiles in adobo sauce (reserve 2 T sauce)
For the onion straws:
vegetable oil for frying
1 c. buttermilk
1 tsp. salt
1 1/2 c. AP flour
1 large Vidalia onion, thinly sliced
For the hamburger patties:
2 lbs. ground chuck
1 tsp. salt
1/2 tsp pepper 2 T. adobo sauce (reserved from can of chipotle chiles)
vegetable oil for grill
6 slices cheddar cheese
6 sourdough rolls, sliced in half to form buns
6 slices of large beefsteak tomato
2 large ripe Haas avocados, thinly sliced
6 strips of applewood bacon, fried until crisp



1. To make the chipotle mayonnaise, place mayonnaise, honey, cilantro, and chiles into a food processor and pulse until smooth. Set aside. (Be sure to reserve 2 T of the adobo sauce for later use in the patties.) 2. For the onion straws, begin by heating oil in a saucepan to 375 degrees for deep frying. 3.Pour buttermilk and salt into a large bowl. Unto a large plate, sift the flour. Dip onion slices into buttermilk to coat. Shake off excess milk and dredge onions into the flour mixture. Shake off excess. 4. Working in small batches, place coated onions into the hot oil. Once the onions are light golden brown, remove from oil and place on a paper-towel lined plate to drain. Set aside. 5.To make the hamburger patties, place ground chuck, salt, pepper, and reserved adobo sauce into a large bowl. Using your hands, gently combine the ingredients until mixture is uniform. Form 6 evenly sized patties, roughly the same size as the sourdough rolls. Set aside. 6. Heat grill to medium-high. Use vegetable oil to coat the grill surface. 7. Place patties on hot grill. Cook until lightly charred on one side (between 3-5 minutes) then flip to char other side. During the last 3 minutes of cooking time, place a slice of cheese on each burger. As cheese melts, toast soughdough on the grill. 8.When the bread is lightly golden brown, remove from heat and generously spread chipotle mayonnaise on the inside of the buns. 9. Place patties between the buns and top with tomatoes, avocado, and bacon. Finally, add a handful of onion straws. to each burger.