• 1/2 cup apple cider vinegar
• 1/4 cup sugar
• 4 red onions, sliced
• 1 7-oz. can chipotle peppers in adobo sauce
• 1 cup mayonnaise
• 2 8-oz. grass fed beef patties
• 2 hamburger rolls
• 1 ripe avocado, sliced
• 4 slices crispy bacon
For the onion marmalade, combine the cider vinegar and sugar in a saucepan until sugar is dissolved. Add the red onions and cook down over low heat, stirring often. The onions should be soft and translucent with a bright purple color when done. Cool to room temperature then chill for at least 1 hour before serving.
For the chipotle aioli, puree chipotle peppers in a food processor then fold into mayonnaise, adding to taste. Refrigerate until ready to use.
Grill, pan fry or broil burgers to taste and toast rolls while burgers are cooking. Assemble burgers on rolls starting with avocado, then burger, bacon slices, and onion marmalade. Top with chipotle aioli. Any extra aioli or onions will keep up to two weeks refrigerated.