Triple Smoke Burger
['1/2 cup mayonnaise', '1 1/2 tablespoons Dijon mustard', '2 tablespoons minced chipotle in adobo, including some sauce, divided', '8 bacon slices', '1 1/2 pounds ground beef chuck (not lean)', '2 teaspoons 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', '4 hamburger buns, grilled or toasted', 'lettuce; cilantro sprigs', 'instant-read thermometer']
In a food processor or blender, purée mayonnaise, mustard, and 1 tablespoon 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 beef with 1 tablespoon chipotle, paprika, and 1 teaspoon 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 minutes 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 minutes on each side.
Put sauce on buns and make burgers with lettuce, avocado, bacon, onion, and cilantro.
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