Southwest

Ingredients

• 1  ancho chile and pasilla chile dried stemmed seeded for at
• 2  avocados pitted ripe peeled
• 2 pounds beef freshly ground *see cook's note below
• 0.5  jalapeño chile pepper finely minced
• 0.5  to 1 jalapeno chile pepper fresh minced
• 1  chipotle chile in adobo sauce 
• 1 bunch cilantro leaves fresh chopped
• 3 cloves garlic minced
• 0.5 teaspoon ground cumin 
• 1 teaspoon ground cumin 
• 6  hamburger buns soft
• 1  juice of lime juiced
• 1  lime zest 
• 3 cups napa cabbage thinly sliced
• 0.3 cup onion minced
• 0.3 cup bell pepper red minced
• 0.3 cup red wine hearty plus more if needed like Zinfindel or Cabernet Sauvignon
• 1 teaspoon salt 
• 6 servings salt and pepper 
• 6 ounce sharp cheddar 
• 0.5 cup cup heavy whipping cream sour
• 1 large tomatoes diced ripe
• 2 tablespoons tomato paste 
• 30  least minutes 
• 6 servings tom wickham 
• 6 servings tom wickham 

Equipment

• food processor
• blender
• potato masher
• grill

Directions

1. To make the slaw: mix all the slaw ingredients together. Set aside for at least 30 minutes to let flavors meld.
2. Prepare charcoal grill for medium-hot direct-heat cooking.
3. 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.
4. 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.
5. 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.
6. To make the Crema: mash the avocados in a food processor or with a potato masher.
7. Add the rest of the ingredients and fold gently until thoroughly mixed.
8. 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.
9. Add a slice of cheese to each patty about 1 minute before they are done.
10. 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.
11. To assemble the burgers: spread each bun bottom with a layer of Avocado Crema.
12. Add about 1/3 cup slaw, a patty with melted cheese, then a tablespoon of chili ketchup, and finally the bun top.