Triple Smoke Burger

photo by Jeffery Schad and Chris Gentile

yield
Makes 4 servings

active time
50 minutes

total time
1 hour

Anything grilled could be described as smoky, but our cover burger is a multi layered masterpiece thanks to chipotle chiles mingled with adobo, smoked paprika, and bacon. Seared avocado makes it almost too good to be true.
Gourmet Grilling is available at Newsstands and via the Condé Nast store.

In a food processor or blender, purée mayonnaise, mustard, and 1 tablespoon chipotle; transfer to a bowl.

Cook bacon in batches in a skillet over medium heat, turning occasionally, until crisp; transfer to paper towels to drain.

Gently mix beef with 1 tablespoon chipotle, paprika, and 1 teaspoon salt until combined. Form into 4 (4-inch) patties.

Prepare a grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).

Meanwhile, brush both sides of onion rounds and avocado slices with olive oil.

Oil grill rack then 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 on each side.

Grill patties, covered only if using a gas grill, until they reach 160°F on an instant-read thermometer, approximately 5 to 6 minutes on each side.

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

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