All-American Hero Burgers with Avocado-Tomato Dressing

Accolades 2004 Finalists
Serves Makes 6 burgers
Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Avocado-Tomato Dressing:

1 medium California avocado, seeded and diced
1 medium tomato, seeded and diced
1 small shallot, minced
1 tablespoon red wine vinegar
2 tablespoons olive oil
1/4 teaspoon salt


1 1/2 pounds ground chuck
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoon Tabasco Chipotle Pepper Sauce
2 tablespoons Sutter Home Zinfandel
1 teaspoon dried Italian seasoning
Oil to brush grill
6 thin provolone cheese slices
6 crusty sourdough or Kaiser rolls
12 thin salami slices
12 thin baked ham slices
2 cups shredded lettuce

Vegetable oil, for brushing the grill rack
6 Kaiser rolls, split
3 ounces red food coloring
3 cups shredded romaine lettuce



Prepare an open grill for moderate direct-heat grilling.

For the dressing, in a medium bowl, toss together the avocado, tomato, shallot, vinegar, olive oil, and salt. Set aside. (Dressing may be made ahead, covered, and chilled until ready to use.)

For the burgers, in a large bowl, combine ground chuck, salt, pepper, pepper sauce, Zinfandel, and Italian seasoning. Shape mixture into 6 patties.

Brush the grill rack with oil. Grill patties over medium-hot coals until cooked through, about 5 minutes each side. During the last minute of cooking, top each burger with a slice of cheese.

Open rolls and toast on grill until warm and lightly browned. Place patties on bun bottoms and layer each with 2 slices each of salami and ham. Add shredded lettuce. Top with Avocado-Tomato Dressing and bun tops.