This recipe is based on one I found in Gourmet Grilling. The mayo is fantastic and makes enough that you should have leftovers for sandwiches or fries! The burger is nicely spiced but not too hot. The avocado MAKES this burger - warm avocado adds such a nice and creamy texture and flavour that you will never go back to ordinary avocados on your burgers!
- 1 cup mayonnaise or Miracle Whip Dressing
- 2 tablespoons Dijon mustard
- 3 tablespoons minced chipotle in adobo, including some sauce, divided
- 1/4 cup real bacon bits
- 2 pounds ground beef - not extra lean - fat adds flavour to burgers!
- 1 tbsp + 2 tsp sweet smoked paprika
- 2-3 cloves of garlic, finely chopped
- 1 firm-ripe avocado, quartered lengthwise, peeled, and cut lengthwise into 1/3-inch thick slices
- 6-8 slices applewood smoked cheddar (or other fave cheese)
- Olive oil for brushing on avocado
- 1 tsp salt
- 6-8 hamburger buns, grilled
What to do:
- In a food processor or blender, purée mayonnaise, mustard, and 2 tablespoons chipotle, 2 tsp smoked paprika; transfer to a bowl and refrigerate.
- Mix beef (using gloved hands always works best for me) with 1 tablespoon chipotle, 1 tbsp paprika, garlic, bacon bits and 1 teaspoon salt until combined. Form into 6 - 8 patties. Make a small indentation in the center of the burger with your thumb. This will keep them round and help to prevent them from puffing up while cooking. Most importantly, it prevents uneven cooking. Refrigerate if not cooking right away.
- Prepare a medium hot gas BBQ.
- Meanwhile, brush both sides of avocado slices with olive oil.
- Grill patties until they reach 160°F on an instant-read thermometer, approximately 6 to 8 minutes on each side. Add cheese and melt.
- Grill avocado slices, turning once, until grill marks appear, about 60 seconds on each side.
- Slather sauce on buns and stack burgers with avocado and any other of your favorite condiments.