Spicy Chipotle Burger with Chipotle Avocado Spread


Chipotle Avocado Spread
2 ripe avocados, peeled, pitted and chopped
4 tablespoons sour cream
2 tablespoons chopped fresh cilantro
1 clove garlic, chopped
2 heaping tablespoons chipotle peppers in adobo sauce, chopped
Juice of 1 lime
1 teaspoon kosher salt

1 ½ pounds ground chuck
½ pound chorizo sausage, casing discarded
½ cup salsa
2 tablespoons chopped fresh cilantro
3 tablespoons chipotle peppers in adobo sauce, chopped
1 teaspoon kosher salt

Vegetable oil, for brushing grill rack
6 slices cheddar cheese
6 Kaiser rolls, split
6 tomato slices



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

To prepare chipotle avocado spread, combine the avocados, sour cream, cilantro, garlic, chipotle peppers, lime juice and salt in food processor and pulse until well blended. Refrigerate until serving.

To make the patties, combine the chuck, chorizo, salsa, cilantro, chipotle peppers and salt in large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.

Brush the grill grate with the vegetable 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. In last few minutes of cooking, place cheddar cheese slices on patties and place buns, cut side down, on the outer edges of grill rack to lightly toast; close grill.

To assemble burgers, on each roll bottom, place a patty and tomato slice. On the roll top, place a generous amount of chipotle avocado spread; add roll top to burger and serve.

Makes 6 burgers.