1/2 Cup mayonnaise
1-1/2 Tbsp Dijon mustard
2 Tbsp minced chipotle chiles in adobo, including some sauce, divided
8 slices bacon
1-1/2 pounds ground beef chuck (not lean)
2 tsp 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
2 Tbsp New York Steak and Burger Blend
4 hamburger buns, grilled or toasted
Fresh Cilantro, as a garnish
In a food processor or blender, purée mayonnaise, mustard, and 1 Tbsp 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 ground beef with 1 Tbsp chipotle, paprika, and 1 tsp 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 min 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 min on each side. Sprinkle New York Steak and Burger Blend evenly over patties after first flip.
Put sauce on buns and make burgers with lettuce, avocado, bacon, onion, and cilantro.