- 4
- 50 mins
- 60 mins
Ingredients
- 1/2 cup mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons minced chipotle in adobo, including some sauce, divided
- 8 bacon slices
- 1 1/2 pounds ground beef chuck (not lean)
- 2 teaspoons sweet smoked paprika
- 1 large red onion, cut into 4 (1/2-inch) thick rounds, each stuck with a wooden pick to keep it together
- 1 firm-ripe avocado, quartered lengthwise, peeled, and cut lengthwise into 1/3-inch thick slices
- Olive oil for brushing on onion and avocado
- 4 hamburger buns, grilled or toasted
- lettuce; cilantro sprigs
- instant-read thermometer
Preparation
Step 1
Preparation
In a food processor or blender, purée mayonnaise, mustard,
and 1 tablespoon chipotle; transfer to a bowl.
Cook bacon in batches in a skillet over medium heat, turning
occasionally, until crisp; transfer to paper towels to drain.
Gently mix beef with 1 tablespoon chipotle, paprika, and 1
teaspoon salt until combined.
Form into 4 (4-inch) patties.
Prepare a grill for direct-heat
cooking over medium-hot charcoal
(medium heat for gas).
Meanwhile, brush both sides
of onion rounds and avocado
slices with olive oil.
Oil grill rack then grill onion
rounds, turning over once, until
slightly charred, 2 to 3 minutes
total. Discard wooden picks.
Grill avocado slices, turning
once, until grill marks appear,
about 30 seconds on each side.
Grill patties, covered only if using
a gas grill, until they reach
160°F on an instant-read thermometer,
approximately 5 to 6 minutes on each side.
Put sauce on buns and make
burgers with lettuce, avocado,
bacon, onion, and cilantro.
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