GRILLED AVOCADO BLT BURGER
Tangy blue cheese spread, caramelized onions and grilled avocado slices add exceptional flavor to this juicy, seasoned burger.
Ingredients
-
Caramalized Chipotle Onions
- 1 large sweet onion, halved and thinly sliced
- 1 Tbsp.TABASCO® Chipotle Pepper Sauce
- 1 Tbsp.beef broth
- 1 Tbsp.balsamic vinegar
- 1 Tbsp.oil
- 1 Tbsp.minced fresh garlic
- 1 Tbsp.dark brown sugar
-
Point Reyes Blue Cheese Spread
- 6 ½ oz.light garlic-and-herbs spreadable cheese
- 4 oz.Point Reyes blue cheese or other favorite blue cheese, crumbled
-
Patties
- 1 lb.ground chuck
- 1 lb.ground sirloin
- ¼ cupminced sweet onion
- ¼ cupZinfandel
- 3 Tbsp.minced fresh oregano, thyme, and basil (any combination)
- 1 Tbsp.TABASCO Chipotle Pepper Sauce
- 1 ½ tsp.spicy seasoned salt
-
- Vegetable oil, for brushing on the grill rack
- 12 Fresh California Avocado Slices
- Balsamic vinegar, for brushing on the avocado slices
- Spicy seasoned salt, for sprinkling on the avocado slices
- 12 pre-cooked bacon slices
- 6 soft Kaiser rolls, split
- 6 romaine lettuce leaves
- 6 large tomato slices (1/4-inch thick)
Instructions
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 the 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 the onion mixture for 15 to 20 minutes, stirring occasionally, until the onions are caramelized and most of the liquid is evaporated.
- Remove pan and set aside.
To make the spead, combine the cheeses in a fire-proof saucepan, cover, and set aside.
To make the patties:
- Combine the chuck, sirloin, onion, Zindandel, herbs, pepper sauce, and seasoned salt in a large bowl.
- Handling the meat as little possible to avoid compacting it, mix well.
- Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
- When the grill is ready, 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 mixutre just until it reaches a very soft, spreading consistency.
- Remove the 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 a seasoned salt.
- Arrance on a rimmed nonstick perforated grilling pan coated lightly with oil and grill alongside the patties for 1 to 2 minutes, turning as neccessary.
- 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 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.
Nutrition Information per Serving
There is no nutrition information available for this recipe.
Comments
Blue Cheese
With slight differences, this recipe is very close to one I make. I am glad to see it won the Sutter Home Build a Better Burger contest. I love bacon and blue cheese. I used red leaf lettuce--and I know most won't agree, but I never put tomatoes on my burgers. I also use a couple pieces of Basil. It was fun to make this version.
Submitted By: Barbre - Jun 27, 2011
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