Southwest Chili Burgers with Avocado Crema and Lime-Marinated Slaw

• Tom Wickham, Portland, OR
• 1/4 head Napa cabbage, thinly sliced (about 3 cups)
• 1/2 sweet onion, thinly sliced (about 1 cup)
• 1 bunch fresh cilantro, leavesfinely chopped
• 1 lime, juiced
• 1/2 teaspoon ground cumin
• Salt and pepper
• 1 dried ancho chile and 1 dried pasilla chile, seeded, stemmed, and soaked in warm water for at
• least 30 minutes, or 4 tablespoons good-quality ground chile powder
• 1/2 to 1 minced fresh jalapeno chile pepper
• 1/4 cup minced onion
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 chipotle chile in adobo sauce
• 1 teaspoon salt
• 2 tablespoons tomato paste
• 1/4 cup hearty red wine (like Zinfindel or Cabernet Sauvignon), plus more if needed
• 2 pounds freshly ground beef (*see cook's note below)
• 6 tablespoons Chili Rojo, recipe follows
• Salt and pepper
• 2 ripe avocados, peeled and pitted
• 1/2 cup sour cream
• 1/2 jalapeno chile pepper, finely minced, optional
• 1/4 cup minced red bell pepper
• 1 lime, zested
• 1 lime, juiced
• 1 large ripe tomato or 2 Roma tomatoes, diced
• Salt and pepper
• 6 (1-ounce) slices sharp Cheddar
• 6 good-quality soft hamburger buns
• 1/3 cup of remaining Chili Rojo, recipe follows, mixed with 1/2 cup ketchup

1. To make the slaw: mix all the slaw ingredients together.
2. Set aside for at least 30 minutes to let flavors meld.
3. Prepare charcoal grill for medium-hot direct-heat cooking.
4. To make the Chile Rojo: add all chili ingredients, except extra wine, to a blender or food processor.
5. Puree thoroughly, using extra wine if necessary to make a thick, smooth sauce.
6. To make the burger patties: take 6 tablespoons ground beef and mix with 6 tablespoons Chile Rojo.
7. Make 6 equal hand-formed patties with the remaining ground beef.
8. Place 2 tablespoons of the chile mixture onto the center of each patty.
9. Carefully enclose each patty around the chile mixture to form a ball.
10. Carefully flatten each ball back into a thick patty, keeping the chile mixture inside.
11. Season the patties liberally with salt and pepper.
12. To make the Crema: mash the avocados in a food processor or with a potato masher.
13. Add the rest of the ingredients and fold gently until thoroughly mixed.
14. 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.
15. 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.
16. Add a slice of cheese to each patty about 1 minute before they are done.
17. 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.
18. To assemble the burgers: spread each bun bottom with a layer of Avocado Crema.
19. Add about 1/3 cup slaw, a patty with melted cheese, then a tablespoon of chili ketchup, and finally the bun top.
20. 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.
21. This gives the mixture a variety of texture and beefy flavor.
22. If you are limited in choices, chuck is by far the best meat for grinding and for burgers.
23. A viewer, who may not be a professional cook, provided this recipe.
24. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

wickham, cabbage, sweet onion, fresh cilantro, lime, ground cumin, salt, chile, minutes, jalapeno chile pepper, onion, garlic, ground cumin, salt, tomato paste, hearty red wine, ground beef, chili rojo, salt, avocados, sour cream, chile pepper, red bell pepper, lime, lime, tomato, salt, cheddar, buns, remaining chili

Taken from www.foodnetwork.com/recipes/southwest-chili-burgers-with-avocado-crema-and-lime-marinated-slaw-recipe.html (may not work)