Amazin’ Cajun Burgers With Crunchy Chili Salsa And Kickin’ Avocado Slaw

Ingredients

  • Fried Eggs
  • 2 tablespoons butter
  • 6 large eggs
  • Kickin’ Avocado Slaw
  • 1/2 Cup mashed ripe avocado
  • 1 tablespoon lime juice
  • 1/2 Cup mayonnaise
  • 1 tablespoon hot sauce
  • 1 small jalapeno pepper, seeded and finely diced
  • 3 Cups sliced cabbage
  • 1/4 Cup finely diced red onion
  • Crunchy Chili Salsa
  • 2 Cups diced Roma tomatoes
  • 1/2 Cup chopped celery
  • 3 green onions, sliced
  • 1/4 Cup minced cilantro leaves
  • 1 teaspoon chili powder
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • Cajun Burgers
  • 2 Pounds ground sirloin
  • 1/2 Cup mashed ripe avocado
  • 1 tablespoon hot sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 6 Kaiser rolls, split
  • 1 1/2 Cups shredded Mexican blend cheese
  • 2 Cups spinach leaves

Instructions

  • 1. Preheat a gas grill to medium high heat. Prepare grill grates with non-stick spray and place an 10-inch cast iron skillet on one side of the grill to preheat. Add butter to skillet and allow to melt. Crack eggs into the hot skillet. Cover grill and cook eggs for 2 minutes, or until the whites of the eggs are fully cooked and the yolks are still runny. Remove skillet from grill. Place eggs on a plate and cover with foil to keep warm.
  • 2. Prepare the Zesty Avocado Slaw. In a medium bowl, combine mashed avocado, lime juice, mayonnaise and hot sauce. Add the diced jalapeno pepper, sliced cabbage and diced red onion. Stir to blend and refrigerate until ready to use.
  • 3. For the Crunchy Chili Salsa, in a medium bowl, combine diced tomatoes, celery, green onions, cilantro, chili powder, lime juice, salt and garlic powder. Set aside.
  • 4. To make the burgers, in a large bowl, combine ground sirloin, mashed avocado, hot sauce, salt and garlic powder. Lightly shape into 6 patties to fit the rolls. Place the patties on the grill and cook until browned on the bottom, about 4 minutes. With a wide spatula turn the patties and cook until done to preference. During the last few minutes of cooking, place the buns cut side down on the outer edge of the grill until lightly toasted. Mound 1/4 Cup shredded cheese onto each burger for the last minute of cooking time.
  • 5. To assemble the burgers, cover roll bottoms with spinach leaves. Spoon Crunchy Chili Salsa onto the spinach. Add a cheese-topped burger patty. Overload each burger with the Kickin’ Avocado Slaw and top with a fried egg. Cover with roll tops. Serve immediately and enjoy with chilled Sutter Home Zinfandel!!!