“Wishin’ I Was in Cabo” Burgers with Coffee Chipotle Rub, Tequila Agave Bacon, Avocado Mango Aioli and Cilantro-Lime Slaw

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.

The tropical flavors of Mexico and the Southwest.


Coffee Chipotle Rub:
3 tablespoons light brown sugar
2 tablespoons finely ground dark roast coffee
2 tablespoons mild chili powder
1 teaspoon ground chipotle pepper
1 teaspoon dried orange peel
1 teaspoon Mexican oregano
1 teaspoon dry mustard
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon cinnamon
1/2 teaspoon ground black pepper
1/2 teaspoon kosher salt

Avocado Mango Aioli:
2 ripe California avocados
1 ripe mango
2 tablespoons fresh lime juice
1 large clove garlic, minced
1/4 cup cilantro leaves, roughly chopped
1/4 cup Colavita extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Cilantro-Lime Slaw:
1 tablespoon Colavita canola oil
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
2 cups thinly sliced green cabbage
1/2 cup thin sliced scallions
1/4 cup finely chopped cilantro

Tequila Agave Bacon:
1/2 cup good quality gold tequila
1/3 cup agave nectar
12 thick slices applewood smoked bacon
1 teaspoon pure ancho chili powder

3/4 pound fresh ground brisket
3/4 pound fresh ground chuck 80/20
5 ounces fine ground Mexican chorizo
1-1/2 teaspoons kosher salt
1 teaspoon ground black pepper

1/3 cup Tabasco Chipotle Pepper Sauce

2 tablespoons vegetable oil, for brushing on grill rack

12 ounces Real California Queso Oaxaca cheese, coarsely grated
6 Mexican Boillos rolls


Preheat grill to 400 degrees.

In a small bowl combine all the rub ingredients and mix well. Set aside.

To make the aioli, slice the avocados in half and remove pit. Scoop out the avocado into a food processor. Peel and cut the mango from the pit and roughly chop. Add the mango, lime juice, garlic and cilantro to the food processor.
Process until very smooth, scraping down the bowl as necessary. With the motor running, drizzle in the olive oil until well blended. Add the salt and pepper and pulse to combine. Transfer to a bowl and cover with plastic wrap.

Prepare the slaw. In a medium bowl, mix together the oil, lime juice and salt. Add the cabbage, scallions and cilantro and mix well. Set aside, stirring occasionally.

To prepare the bacon, in a medium saucepan, boil the tequila until reduced to 3 tablespoons, about 5 minutes. Remove from the heat and stir in the agave nectar. Place the bacon on a rack
set on a sheet pan. Brush the bacon with the tequila syrup and lightly sprinkle with the chili powder. Bake in covered grill until browned and crispy around the edges, approx.15 minutes. Remove from grill, cover with foil and keep warm.

To make the burgers, in a large bowl, thoroughly but lightly combine the beef, the chorizo and salt and pepper. Shape into six oval patties, about the same shape as the rolls. Brush each side with chipotle sauce. Apply the rub to both sides of patties and rub in well. Cover patties with plastic wrap and refrigerate for 30 minutes.

After 30 minutes, using tongs and paper towel, oil the grill rack. Grill burgers 6 minutes. Flip and top with 1/3 cup cheese, spreading it to the edges. Grill another 3-4 minutes for medium rare. Slice the buns in half and toast on the grill during the last 2 minutes.

To assemble, spread a tablespoon of aioli on the bottom bun followed by the burger, 2 slices of bacon, 2 tablespoons aioli and a 1/4 cup slaw. Top with bun and enjoy!

Makes 6 burgers.