Achiote Marinated Burgers with Ancho Chili Rings, Avocado and Salsa Crema

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


1 cup plus 1 tablespoon orange juice, divided
1/2 cups plus
1 tablespoon Colavita Extra Virgin Olive Oil, divided
1 clove garlic, minced
1 teaspoon cumin, divided
1/4 teaspoon ground coriander
1/4 cup Achiote Paste*
1/2 teaspoon red pepper flakes
3 teaspoons kosher salt, divided
2 1/2 pounds freshly ground beef chuck
1 lime, divided
1 large onion, sliced into 1/2 inch rounds
1 teaspoon ancho chili powder
Oil to brush the grill rack
1 cup prepared salsa (medium)
1/2 cup sour cream
6 soft Kaiser Rolls
1 avocado, peeled and seed removed and cut into 12 slices



To prepare the achiote marinade, whisk together in a large measuring cup the orange juice, Colavita Extra Virgin Olive oil, minced garlic, 1/2 teaspoon of the cumin, ground coriander, achiote paste, red pepper flakes and 1 teaspoon of the kosher salt. In a large bowl combine the ground chuck and the remaining 2 teaspoons of kosher salt. Form the meat into 6 equal sized patties. Place the patties in a marinating dish and pour the marinade over. Turn the patties several times to completely coat. Cover and let marinate for at least 30 minutes, turning occasionally. Preheat a gas grill to medium high heat. Remove 1 teaspoon of lime zest from the lime and set aside. To prepare the onion rings, place the onions on a baking sheet or aluminum foil in a single layer. Whisk together in a measuring cup the remaining 1 tablespoon of orange juice, remaining tablespoon of Colavita Extra Virgin Olive Oil, the juice of the lime, the ancho chili powder and the remaining 1/2 teaspoon of the cumin. Pour the mixture over the onions and using your hands toss to completely coat. Lightly brush the grill rack with oil. Place the onions directly on the grill rack and grill turning occasionally until tender, about 15 minutes; cover with foil until ready to use. To prepare the Salsa Crema, in a food processor combine the salsa, the reserved lime zest and the sour cream and process just until combined; set aside. Lightly brush the grill rack again with oil. Remove the patties from the marinade (discard marinade) and place on the hot grill rack, close cover and grill for 4 minutes. Flip patties, close cover and grill an additional 4 minutes or until desired doneness. During the last 2 minutes of grilling, arrange the rolls, split side down on the edges of the grill to lightly toast. To assemble the burgers, arrange a patty on the bottom half of each roll, top with a grilled onion round, 2 avocado slices and a generous portion of the salsa crema. Top with remaining roll halves.