Southwest “Chili” Burgers with Avocado Crema and Lime-Marinated Slaw - Sutter Home Family Vineyards

Ingredients

• 1/4 head napa cabbage, thinly sliced (about 3 cups)
• 1/2 sweet onion, thinly sliced (about 1 cup)
• 1 bunch fresh cilantro, finely chopped
• Juice of 1 lime
• 1/2 teaspoon ground cumin
• Salt to taste
• Pepper to taste
• 1 dried ancho chile and 1 dried pasilla chile, seeded, stemmed, and soaked in warm water for at least 30 minutes, or 4 tablespoons good-quality ground chile
• 1/2 to 1 minced fresh jalapeño chile
• 1/4 cup minced onion
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 chipotle chile in adobo sauce
• 1 teaspoon salt
• 2 tablespoons tomato paste
• 1/4 cup hearty red wine (like Zinfindel or Cabernet Sauvignon), plus more if needed
• 2 pounds freshly ground beef
• 6 tablespoons Chili Rojo (from above)
• 2 ripe avocados, peeled and pitted
• 1/2 cup sour cream
• 1/2 jalapeño chile, finely minced (optional)
• 1/4 cup minced red bell pepper
• Zest of 1 lime, finely minced
• 1 large ripe tomato or 2 Roma tomatoes, diced
• 6 one-ounce sharp Cheddar cheese slices
• 6 good-quality soft hamburger buns
• 1/3 cup of remaining Chili Rojo (from above) mixed with 1/2 cup ketchup