Southwest chilli burgers with avocado crema and lime-marinated coleslaw Recipe | Food Network UK

Ingredients

• Tom Wickham, Portland, OR
• 1/4 head Napa cabbage, thinly sliced (about 3 cups)
• 1/2 sweet onion, thinly sliced (about 1 cup)
• 1 bunch fresh cilantro, leavesfinely chopped
• 1 lime, juiced
• 1/2 teaspoon ground cumin
• Salt
• pepper
• 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 powder
• 1/2 to 1 minced fresh jalapeno chile pepper
• 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 (*see cook's note below)
• 6 tablespoons Chili Rojo, recipe follows
• 2 ripe avocados, peeled and pitted
• 1/2 cup sour cream
• 1/2 jalapeno chile pepper, finely minced, optional
• 1/4 cup minced red bell pepper
• 1 lime, zested
• 1 large ripe tomato or 2 Roma tomatoes, diced
• 6 (1-ounce) slices sharp Cheddar
• 6 good-quality soft hamburger buns
• 1/3 cup of remaining Chili Rojo, recipe follows, mixed with 1/2 cup ketchup