Adobo-Spiced Lamb Burgers with Smoky Rosemary Goat Cheese Guacamole

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


2 ripe California avocados, diced
2 teaspoons fresh orange juice
2 ounces crumbled fresh goat cheese
1 teaspoon seeded and minced chipotle (in adobo sauce)
2 teaspoons minced fresh rosemary
2 pounds ground lamb
1/3 cup grated red onion
3 garlic cloves, pressed or minced
2 teaspoons grated orange zest
1 tablespoon adobo seasoning*
1-1/2 teaspoons salt
Colavita Olive Oil, for brushing grill rack and rolls
6 (1/2-inch-thick) red onion slices
6 Kaiser rolls, split
24 arugula leaves
2 ripe red and/or yellow tomatoes



Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill with a cover.

To make the Smoky Rosemary Goat Cheese Guacamole: Mash together avocados, orange juice, goat cheese, chipotle, and rosemary in small bowl. Cover and chill until needed.

To make the patties: Combine the lamb, onion, garlic, orange zest, adobo seasoning, and salt in a large bowl, handling as little as possible. Shape into 6 patties to fit the bun size.

When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 6 minutes on each side for medium. While the patties are cooking, place the onions on the grill rack and cook until golden and crisp-tender, 2 to 3 minutes per side. During last few of cooking, brush cut sides of rolls with oil and place, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers: On each roll bottom, place 4 arugula leaves, tomato slices, a patty, an equal portion of the guacamole, and an onion slice. Add the roll tops and serve.