Recipe courtesy of Bob Trinchero
Save Recipe Print
Southwest
Total:
1 hr 20 min
Prep:
1 hr
Cook:
20 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 20 min
Prep:
1 hr
Cook:
20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Slaw:
Chile Rojo:
Burger Patties:
Avocado Crema:
To assemble:

Directions

To make the slaw: mix all the slaw ingredients together. Set aside for at least 30 minutes to let flavors meld.

Prepare charcoal grill for medium-hot direct-heat cooking.

To make the Chili Rojo: add all chili ingredients, except extra wine, to a blender or food processor. Puree thoroughly, using extra wine if necessary to make a thick, smooth sauce.

To make the burger patties: take 6 tablespoons ground beef and mix with 6 tablespoons Chile Rojo. Make 6 equal hand-formed patties with the remaining ground beef. Place 2 tablespoons of the chile mixture onto the center of each patty. Carefully enclose each patty around the chile mixture to form a ball. Carefully flatten each ball back into a thick patty, keeping the chile mixture inside. Season the patties liberally with salt and pepper.

To make the Crema: mash the avocados in a food processor or with a potato masher. Add the rest of the ingredients and fold gently until thoroughly mixed.

When the grill is hot, oil the grill rack and cook the burgers over a medium-high flame until done, about 3 minutes per side for medium rare. If the exterior of the patties begins to burn, move them to a cooler side of the grill until the centers have had a chance to cook. Add a slice of cheese to each patty about 1 minute before they are done. Let patties rest off the heat for 1 or 2 minutes after cooking, and meanwhile toast the buns on a cooler side of the grill.

To assemble the burgers: spread each bun bottom with a layer of Avocado Crema. Add about 1/3 cup slaw, a patty with melted cheese, then a tablespoon of chili ketchup, and finally the bun top.

Cook's Note

I like the "whole cow" approach to ground beef and use 2 parts chuck to 1 part rib meat to 1 part sirloin or round. This gives the mixture a variety of texture and beefy flavor. If you are limited in choices, chuck is by far the best meat for grinding and for burgers.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Simple, Perfect Chili

Recipe courtesy of Ree Drummond

Beefy Butternut Squash Chili

Recipe courtesy of Sunny Anderson

Black Bean, Lentil and Eggplant Chili

Recipe courtesy of Taylor Cook|James Seppi

White Bean and Chicken Chili

Recipe courtesy of Giada De Laurentiis

Almost-Famous Animal-Style Burgers

Recipe courtesy of Food Network Kitchen

Southwest Chili Pepper Burgers

Southwest Turkey Burgers

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.