Double Layer Crazy Smoke Burger

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INGREDIENTS

  • 1/2 cup mayonnaise
  • 1 1/2 tablespoons Dijon mustard
  • 2 tablespoons minced chipotle in adobo, including some sauce, divided
  • 8 bacon slices
  • 1 1/2 pounds ground beef chuck (not lean)
  • 2 teaspoons sweet smoked paprika
  • 1 large red onion, cut into 4 (1/2-inch) thick rounds, each stuck with a wooden pick to keep it together
  • 1 firm-ripe avocado, quartered lengthwise, peeled, and cut lengthwise into 1/3-inch thick slices
  • Olive oil for brushing on onion and avocado
  • 4 hamburger buns, grilled or toasted

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INSTRUCTIONS

  • 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.