Avocado Cilantro-Lime Chimichurri topped burgers with queso blanco and adobo mayo
1/2 cup mayonnaise
1 tablespoon adobo sauce (from can of chipotle peppers)
1 tablespoon sweet pickle relish
1 tablespoon bottled chili sauce
Avocado Cilantro-Lime Chimichurri:
1 cup lightly packed cilantro leaves
2 tablespoons COLAVITA extra virgin olive oil
1 tablespoon fresh squeezed lime juice
2 small cloves garlic, peeled and chopped
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 ripe HAAS Aavocado, peeled, seeded and cut into ½-inch cubes
2 pounds ground chuck (20% fat)
1 4-ounce can diced green chiles, drained well
1 cup finely crushed Cape Cod Sweet Mesquite Barbeque potato chips
2 tablespoons SUTTER HOME Cabernet Sauvignon
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt, divided
Vegetable oil for grill grate
6 ounces queso blanco cheese*, cut into 12 slices
6 sesame buns, split
12 pieces leaf lettuce
6 slices tomato (from large ripe tomato)
1 large ripe HAAS AVOCADO, peeled, pitted and sliced
In a grill prepare a medium-hot fire. Oil grill rack.
Stir together adobo mayo ingredients in a small bowl then refrigerate. Place all chimichurri ingredients (except avocado) in small bowl of food processor pulse about 15 times, scraping down sides halfway. Transfer to a small bowl and stir in avocado then refrigerate.
In a large bowl combine ground chuck, chiles, chips, wine, chile power, cumin, and ½ teaspoon salt. Shape into 6 patties. Press quarter size indention in center. Sprinkle patties with remaining kosher salt and cook 8 to 10 minutes, turning once. Place two slices cheese per burger and cook just until melted.
Toast cut side of rolls on grill during last few minutes of cooking. Spread cut sides of bread with
adobo mayo. Place burger on bottom bun then top lettuce, tomato, avocado chimichurri, and top bun.