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1
In a grill with a cover, prepare a medium-hot fire for direct-heat cooking.
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2
For caramelized onions, combine onion, pepper sauce, broth, vinegar, oil, garlic, and brown sugar in a 10-inch nonstick skillet with a lid.
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3
When coals are ready, place covered pan on grill rack.
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4
Cook onion mixture for 15 to 20 minutes, stirring occasionally, until onions are caramelized and most of liquid is evaporated.
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5
Remove pan from grill and set aside.
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6
For spread, combine sour cream, goat cheese, and mixed herbs, mix and set aside.
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7
For burgers, place ground beef in a large bowl.
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8
Add onion, Zinfandel, herbs, pepper sauce, salt, pepper, and chili powder; mix gently.
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9
Shape beef mixture into 6 thin patties, adding a slice of butter in the middle to retain moisture.
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10
Brush grill rack with vegetable oil.
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11
Place patties on grill rack, cover, and cook about 4 minutes.
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12
Turn and continue cooking until cooked to desired doneness.
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13
Meanwhile, place saucepan with cheese spread on outer edge of grill rack to warm cheese mixture just until it reaches a very soft, spreading consistency.
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14
Remove saucepan from grill and set aside.
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15
During final minutes of grilling patties, arrange avocado slices on a rimmed nonstick perforated grilling pan coated lightly with balsamic vinegar, lime juice, and lime zest mixture, and grill alongside patties for 1 to 2 minutes, turning as necessary.
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16
When avocados are nicely grilled remove from grill.
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17
When patties are cooked, remove from grill, stacking to keep warm.
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18
Place rolls, cut side down, on outer edges of grill to toast lightly.
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19
Assemble burgers by placing a patty on a bun, followed by spread, then 3 avocado slices and 4 roasted red pepper slices.
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20
top with romaine lettuce and caramelized onions.
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21
Put the bun on top and enjoy!
