Recipe: Chipotle Bacon Avocado Burger

It is always a good time for a great burger, no matter the season. Here is an easy, spicey burger recipe Photo: Duane Pemberton

WASHINGTON, DC, March 25, 2013 - No matter the season, if you are like me, it is always a good time for a great burger. Here is an easy Burger, with a bit of Chipolte to spice things up, that will please your tastebuds.

Even better, you don’t need a grill to prepare it.

The smokey, spicy flavor of Chipotle adds just the right amount of zing to to this tasty burger.

Chipotle Bacon Avocado Burger

Ingredients:

2lbs of ground beef

3-4 dried chipotle peppers – ground. You can normally find these in the mexican food isle of your local grocery store. p>

Koshar or sea salt

Freshly ground black pepper

1 avocado

4 strips of bacon

1 tomato sliced

Chopped lettuce

Thin slices of onion

Cheddar cheese

Kaiser roll

Method

Take the dried chipotle peppers and grind them in a food processor until they are medium-fine with small pulses. An old coffee grinder can work as well. If it binds at all, you may have to remove them and cut them up into smaller pieces.

Cook the bacon in a cast iron skillet on medium heat until crispy. Leave 1 tablespoon of the left-over bacon fat in the skillet and remove the rest.

Form the ground beef into 1/2 lb patties. Season with salt, pepper and the ground chipotle. Sear on medium-high heat for approximately 2 minutes per side or until medium-rare to medium.

Put on the cheese and cover with a stainless bowl (over the entire burger) until the cheese is melted.

While the cheese is melting, it would be a great time to also toast the bun. I like to use the oven broiler. Move the top rack so it is about 4-inches below the broiler. Simply turn on the broiler, wait a few minutes for the element to get glowing red. Place the buns on the top rack and allow to toast for 20-40 seconds, depending on preference of how dark of a toast you want. 

Top with tomato, onions, fresh avocados, lettuce, bacon, and your favorite condiments. 

Pairs well with: California Zinfandel, Carmenere from Chile or Washington State Syrah.


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Duane Pemberton

Duane Pemberton is a food and wine writer who is also the owner of WineFoot.com. Pemberton is also a well read automobile reviewer and critic, all of which incorporates into his travel, wine and food reviews.

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