For the the chilli rojo:
1) Add all the chilli ingredients to a blender or food processor. Puree thoroughly, using the extra wine if necessary to make a thick, smooth sauce.
For the avocado crema:
1) Mash the avocados in a food processor or with a potato masher. Add the rest of the ingredients and fold gently until thoroughly mixed.
For the chilli burgers:
1) Prepare a charcoal griddle for medium-hot direct-heat cooking. Take 6 tbsp of the minced beef and mix with 6 tbsp of the chilli rojo. Make six equal hand-formed patties with the remaining minced beef.
2) Place 2 tbsp of the chilli mixture into the centre of each pattie. Carefully enclose each pattie around the chilli mixture to form a ball.
3) Carefully flatten each ball back into a thick burger, keeping the chilli mixture inside. Season the burgers liberally with salt and pepper.
4) When the griddle is hot, oil the griddle rack and cook the burgers over a medium-high flame until done, about 3 minutes on each side for medium rare. If the exterior of the burgers begins to burn, move them to a cooler side of the griddle until the centres have had a chance to cook.
5) Add a slice of cheese to each burger about 1 minute before they are done. Let the burgers rest off the heat for 1 or 2 minutes after cooking. Meanwhile toast the baps on a cooler side of the griddle.
6) To assemble the chilli burgers, spread each bap bottom with a layer of avocado crema. Add about 80ml of coleslaw, a burger with melted cheese, then a tablespoon of the chilli ketchup and finally the bap top.
Cook's note: I like the whole cow approach to minced beef and use two parts chuck to one part rib meat to one part sirloin or round. This gives the mixture a variety of texture and a beefy flavor. If you are limited in choices, chuck is by far the best meat for mincing and for burgers.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.