We are heading into the BBQ season, and this is one of my all-time favorite homemade burgers. The sweet onion, creamy avocado, salty bacon, the spicy chipotle sauce and patty, makes this burger perfect. This is a must try recipe for the summer BBQ's.

The 3 smokey elements in this burger is bacon, smoked paprika and chipotle.

Serves 3

Ingredients:

Chipotle Sauce:

2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoons minced chipotle in adobo, including some sauce

Burger Patty:

450 g (1 pound) ground beef chuck, not lean
2 teaspoons sweet smoked paprika
1 tablespoons minced chipotle in adobo, including some sauce
1 egg
¾ teaspoon salt

Accompaniment:

6 bacon slices
1 large red onion
1 firm-ripe avocado
olive oil, for brushing on onion
3 hamburger buns (this time I used a store bought bun)
lettuce
cilantro sprigs

Directions:

Working in batches cook bacon in a skillet over medium heat, turning occasionally, until crisp; transfer to paper towels to drain. (Or cook the bacon the way you are accustomed to.)

Cut the onion into ½-inch thick rounds, pierce them stuck with a metal skewer to keep the onion round together when you are grilling it. Brush both sides of the onion slices with olive oil, set aside.

Chipotle Sauce:

Purée the chipotle in adobo sauce in a food processor or blender. Mix 1 tablespoon of the puréed chipotle with mayonnaise and sour cream in a small bowl, set aside.

Burger Patty:

Gently mix beef with 1 tablespoon chipotle, paprika, egg and salt until combined. Form into 3 patties, set aside.

Peel and slice the avocado, rinse the lettuce and cilantro and toast the hamburger buns, so you are ready to put the burgers together.

Preheat the grill to medium heat. (Grill the onions and patties over direct heat.)

Oil grill rack before grilling the onions, turning over once, until softened and slightly charred, about 2 to 3 minutes total. Grill patties, covered only if using a gas grill, until they are well-done, about 5-6 minutes on each side.

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

Enjoy!

And now the Danish version:

Triple-Smoke Burger

Ingredients:

Chipotle Sauce:

2 spsk mayonnaise
2 spsk creme fraiche
1 spsk chipotle in adobo sauce, husk at bruge saucen

Bøffen:

450 g hakket oksekød (ikke fedtfattigt)
2 tsk røget paprika
1 spsk chipotle i adobo, husk at bruge saucen
1 æg
¾ tsk salt

Diverse:

6 skiver bacon
1 stort rødløg
1 moden avocado
oliven olie, til at pensle løget med
3 burgerboller (Jeg brugte købe boller her)
salat
et par kviste frisk koriander

Fremgangsmåde:

Steg baconen til den er sprød, læg den stegte bacon på noget køkkenrulle for at suge det overskydende fedt.

Skær løget i ca 1,25 cm tykke skiver. Spid løgskiverne med et grillspyd, læg skiven fladt på skærebrættet og pres forsigtigt spydet igennem alle ringene, så løget holder formen under stegningen. Pensel begge sider med olie.

Chipotle Sauce:

Purer chipotle i adobo sauce'en i en mini blender og bland 1 spsk af det med mayonnaise og creme fraicheen i en lille skål.

Bøffen:

Bland kødet med chipotle, paprika, æg og salt sammen i en skål. Lav tre bøffer af kødet.

Skræl avocadoen, vask salaten og korianderen og varm eller rist bollerne, så du har alt klart, når du skal samle burgeren.

Opvarm grillen til medium varme. Bøf og løg skal steges over direkte varme.

Kom olie på grillen og grill løgene, vend dem én gang. Grill dem til de bliver klare og lidt brunede, ca 2-3 minutter ialt. Grill bøfferne, med lukket låg hvis du bruger en gasgrill, indtil de er gennemstegte, ca 5-6 minutter på hver side.

Smør chipotle saucen på bollerne, og saml burgeren med salat, bøf, løg, avocado og koriander.

Velbekommen.