SOUTHWEST "CHILI" BURGERS WITH AVOCADO CREMA AND LIME-MARINATED SLAW

Steps:

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