Grilled California Avocado BLT Burgers with Caramelized Chipotle
Onions


Caramelized Chipotle Onions:
1 large sweet onion, halved and thinly sliced
1 tablespoon Tabasco® Chipotle Pepper Sauce
1 tablespoon beef broth
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon minced fresh garlic
1 tablespoon dark brown sugar

Point Reyes Blue Cheese Spread:
61/2 ounces light garlic-and-herbs spreadable cheese
4 ounces Point Reyes blue cheese or other favorite blue cheese,
crumbled

Patties:
1 pound ground chuck
1 pound round sirloin
1/3 cup minced sweet onion
1/4 cup Zinfandel
3 tablespoons minced fresh oregano, thyme and basil (any combination)
1 tablespoon Tabasco Chipotle Pepper Sauce
11/2 teaspoons spicy seasoned salt
Vegetable oil, for brushing on the grill rack
12 Fresh California avocado slices
Balsamic vinegar for brushing on the avocado
Spicy seasoned salt, for sprinkling on the avocado
12 precooked bacon slices
6 (41/2-inch) soft Kaiser rolls, split
6 romaine lettuce leaves
6 (1/4-inch-thick) large tomato slices

To make the cheese, prepare a medium-hot fire in a charcoal grill with
a
cover or preheat a gas grill to medium-high. To make the caramelized
onions, combine onion, pepper sauce, broth, vinegar, oil, garlic and
brown sugar in a 10-inch nonstick, fire-proof skillet, cover with a
lid,
and place on the grill rack. Cook onion mixture for 10 to 15 minutes,
stirring occasionally until the onions are caramelized and most of the
liquid is evaporated. Remove pan from the gill and set aside. To make
the spread, combine the cheeses in a fire-proof saucepan, cover, and
set
aside.

To make the patties, combine the chuck, sirloin, onion, Zinfandel,
herbs, pepper sauce and seasoned salt in a 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 rolls.

Brush the grill rack with 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. Meanwhile, place the saucepan with the cheese
spread on the outer edge of the rack to warm the cheese mixture just
until it reaches a very soft, spreadable consistency. Remove the
saucepan from the grill and set aside.

During the final minutes of grilling the patties, brush the avocado
slices with balsamic vinegar and sprinkle with seasoned salt. Arrange
on
a rimmed nonstick perforated grilling pan coated lightly with oil and
grill alongside the patties for 1 to 2 minutes, turning as necessary.
During the final 30 seconds, add the bacon slices to the pan. When the
avocados are nicely grilled and the bacon is crisp, remove from the
grill. When the patties are cooked, remove from the grill, stacking to
keep warm. Place the rolls, cut side down, on the outer edges of the
grill rack to toast lightly.

To assemble the burgers, spread a generous amount of the cheese
mixture
over the cut sides of the rolls. On each roll bottom, place a lettuce
leaf, a tomato slice, a patty, an equal portion of the caramelized
onions, 2 avocado slices and 2 bacon slices. Add the roll tops and
serve. Makes 6 burgers.


from the Build A Better Burger National Recipe Contest and Cook-off®
sponsored by Sutter Home Family Vineyards, National Cattlemen's Beef
Association and the California Avocado Commission.


(nutritional info not available)
_______________________________________