Avocado Chipotle Cheeseburger is a nice Cheeseburger infused with the flavors of hickory smoke, garlic, onions and chipotle chili. Topped off with Colby- Jack cheese and rich, creamy slices of avocado.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Backyard BBQ
Smoken on Your Gasser

Prep Time: 5 minutes
Cook Time: 10 minutes at 400* (205c)
Grill: Gas

Ingredients: Avocado Chipotle Cheeseburger

• 1.5 lbs. lean hamburger
• ½ cup steak sauce 
• ½ cup Parmesan Cheese
• 1 ripe avocado sliced
• 3 Tbs. chopped garlic
• 3 Tbs. Worcestershire Sauce
• 2 Tbs. steak seasoning
• 1 tomato sliced
• 1 Tbs. coarse black pepper
• 1 Tbs. Chipotle chili powder
• 1 small sweet onion –chopped
• Colby-Jack cheese sliced
• Buns of choice
• condiments of choice

 

Backyard BBQ
Smoken on Your Gasser

Directions: Avocado Chipotle Cheeseburger

We really like our garlic and onions here and have mixed them in with the meat. 

In a mixing bowl add together the hamburger, steak sauce, steak seasoning, pepper, onion, garlic, Worcestershire sauce, Parmesan cheese, chili powder and mix well forming 5 patties. Place your patties back into the fridge until ready.
Burgers cook better if they go onto the grill cold.

Preheat and oil your Grill Grates to medium high heat 400* (205c).

We just added hickory chips the grill.

We did these for about 5 minutes per side piling on the cheese the last 2 minutes of the cook.

Spoon a good covering of the chipotle salsa on the burgers and add the cheese slices.
I wanted an Ooey Gooey Cheesy burger so I put a ton of cheese on them.

When your patties reach an internal temperature 160* (72c) pull them off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* (74c) for all ground meat. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Backyard BBQ
Smoken on Your Gasser

 

 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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