Avocado Horseradish Cheeseburger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

The Grand Prize, of course.

Also some of the products, of the sponsors of this event, gave me the inspiration to make my burger a reality.


2 pounds Angus ground sirloin
1/8 tsp salt
1/8 tsp ground black pepper

Avocado Horseradish topping:
1 Avocado, California grown, if available, seed removed
Juice of 1/2 fresh lemon
1/8 tsp salt
1/8 tsp ground black pepper
1TBSP Extra Hot Horseradish, grated-type, I use Inglehoffer brand

Addiional ingredients:
Colavita Extra Virgin Olive Oil, for brushing on the burgers and buns
1/4 inch thick by 3 inch square- Extra Sharp Chedder cheese, I use Vermont Extra Sharp Chedder that is available in my area, but use a California brand if available to you.
6 Kings Hawaiian Sandwich buns
6 Romaine Lettuce Leaves, torn to fit the buns
6 slices of a vidalia onion, thinly sliced
Diced tomatoes- enough for 6 portions of 1/4 cup each, use NatureSweet Cherry tomatoes, if available


Prepare a grill on medium heat, can be charcoal or gas grill.

To make patties, combine ground sirloin, salt, pepper together in a large bowl and mix with a medium metal spoon, so as not the handle the mixture with you hands much. Divide the mixture into 6 equal portions and form into patties to fit the rolls.

When grill is ready, brush each side of the patties with Olive oil and place on the rack, cover and cook, truning once, until done to preference, 5 -7 minutes on each side for medium, longer for well done.

Meanwhile, mix the avocado flesh, lemon juice, salt, pepper and horseradish together with a fork. Set aside. Divide into 6 equal portions when topping the burgers at serving time.

When burgers are almost done on the second side, place a cheese square on each one of the burgers, close cover and allow to melt slightly, Watch closely, as it will not take long at all. When ready, remove and place cheeseburgers on a jelly roll pan lined with Reynolds wrap and place another piece of Reynolds wrap as a tent over the burgers to keep them warm, do not allow foil to touch the top of the cheeseburgers.

Next, brush each cut side of the buns with Olive oil and place on grill rack and toast lightly. Watch carefully, as this will not take long. When toasted, remove to plates.

To assemble the cheeseburgers, place bottom bun on plate, toasted side up, place lettuce leaf, onion slice and a cheeseburger, then top with avocado mixture and finally with diced tomatoes. Add top bun and serve.