My husband Ron, a father and grandfather of many years, never met a hamburger he didn’t like. Add cheese and a few extra trimmings to that sandwich and he’d declare himself in heaven. So, for him and dads everywhere, the recipe included here for Cheeseburgers with Avocados, Bacon, and Chipotle Mayo might just be the piéce de résistance to celebrate the pop at your house on Father’s Day, this coming Sunday, June 20th.
Definitely indulgent, these burgers seasoned with chili powder, cumin, and smoked paprika are grilled and topped with creamy cheese. Then they are set atop lightly toasted buns spread with a quickly assembled chipotle mayo. Garnishes include smashed avocados scented with lime juice, thin red onions slices, crispy bacon, and lettuce. You can make the mayo and assemble the patties a day ahead so that a quick grilling and assembly is all that is necessary at serving time.
A recipe yields four burgers, but you can easily increase it to accommodate a larger group. Serve these special cheeseburgers with some good dill pickles and for sides add your favorite potato salad or slaw along with some crunchy tortilla chips. Happy Father’s Day to all you dads and granddads out there!
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Cheeseburgers with Avocados, Bacon, and Chipotle Mayo
Chipotle Mayo (Recipe follows.)
1 pound ground beef, preferably 85 % lean
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 medium ripe (but not mushy) avocado
2 teaspoons lime juice
4 slices good quality smoked bacon, fried or microwaved until crisp and then broken in half
5- to 6-ounce piece sharp white cheddar, Mahon, Havarti, Fontina, or other good melting cheese, thinly sliced
1 small red onion, peeled, halved, and cut into paper-thin half-moon slices to yield 3/4 cup
4 leaves Boston lettuce or other leafy lettuce
4 brioche or other good quality hamburger buns
1. Prepare the Chipotle Mayo and set aside. If not using immediately, cover and refrigerate. (Mayo can be made 1 day ahead.)
2. In a small bowl mix the ground beef, chili powder, cumin, smoked paprika, and 1 teaspoon salt until well blended. Shape into 4 equal hamburger patties about 4 inches in diameter and 3/8 inch thick. Cover with plastic wrap and refrigerate until needed. (Burgers can be prepared 1 day ahead; bring to room temperature 30 minutes before cooking.)
3. Halve and seed avocado, and scrape flesh into a medium bowl. Add lime juice and 1/4 teaspoon salt. Smash to a coarse puree with a fork. Set aside.
4. Prepare grill for a hot fire (high temperature). Grill burgers 4 minutes and then turn. Top each burger with enough cheese slices to cover. (You may have some cheese left over.) Continue grilling until meat is just pink in the center, about 2 minutes or longer. Suggested internal temperature for well cooked burgers is 160 degrees F and 140 degrees F for slightly pink centers. (Although even at 140 degrees centers can sometimes be cooked through.) Watch carefully as cooking time can vary depending on the intensity of the heat and the type of grill used.
5. Remove burgers from the grill. Spread cut sides of bottoms and tops of buns generously with Chipotle Mayo. Place a lettuce leaf on the bottom buns, then add cheeseburgers. Spoon a fourth of the smashed avocado mixture over each burger and top with red onions. Add bacon slices and cover with tops of buns. Serve immediately. Serves 4.
2/3 cup good quality prepared mayonnaise such as Hellman’s
1 teaspoon smoked paprika
1/2 teaspoon chipotle chili powder
1 teaspoon maple syrup
1. In a medium bowl whisk together the mayonnaise, smoked paprika, chipotle chili powder, and maple syrup until blended. (Chipotle Mayo can be prepared 1 day ahead; keep covered and refrigerated.) Makes 1/2 cup
Copyright Betty Rosbottom 2021