Triple Smoked Burger

by Russ Anderson on April 12, 2014

A great ‘gourmet’ burger for some fun summer time wine pairing, other seasons too.


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, held together with a wooden pick
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
In a food processor, purée mayonnaise, mustard, and 1 tablespoon chipotle.
Over medium heat, cook bacon until crisp; transfer to paper towels to drain.
Gently combine beef with 1 tablespoon chipotle, paprika, and 1 teaspoon salt.
Form into 4 (4-inch) patties.
Prepare a grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).

Brush both sides of onion rounds and avocado slices with olive oil.
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 a side.
Grill patties, to preferred doneness, approximately 5 to 6 minutes on each side.


Put sauce on buns and make burgers with lettuce, avocado, bacon, and onion.


Serve with a great grill wine.

Previous post:

Next post: