Avocado Salsa Burger with Cilantro Lime Mayo

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.

My inspiration for this burger has come from my love for Mexican cuisine. Most of my friends and family like tacos, but all of them love burgers. I took an Avocado Salsa recipe I make and used it to build my Mexican inspired burger.


Avocado Salsa
1 avocado, diced
1 roma tomato, diced
1 tomatillo, diced
1 garlic clove, minced
1/3 medium onion, diced
1 small jalapeno, seeded and diced
3 tablespoons fresh cilantro, chopped
½ lime, juiced

2 pounds ground beef chuck
1/3 cup bread crumbs
1/3 cup red pepper, diced
1/3 cup yellow pepper, diced
½ medium onion, diced
½ lime, juiced
¼ cup fresh cilantro, chopped
1 egg, slightly beaten
1 teaspoon chili powder
1 teaspoon cumin powder
¼ teaspoon cayenne powder
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Sutter Home White Zinfandel

Cilantro Lime Mayo
3 tablespoons fresh cilantro, chopped
½ lime, juiced
1/3 cup Mayo

Vegetable oil, for brushing on grill rack
6 (4 1/2-inch) soft Kaiser rolls, split
6 romaine lettuce leaves
6 ounces pepper jack cheese, sliced



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the salsa, combine the avocado, tomato, tomatillo, garlic, onion, jalapeno, cilantro and lime juice in a medium bowl and mix gently. Cover and refrigerate until assembling the burgers.
To make the patties, combine the beef, bread crumbs, red pepper, yellow pepper, onion, lime juice, cilantro, egg, chili powder, cumin, cayenne, wine, salt and pepper, mix well. Form the mixture into 6 equal round patties to fit the rolls. Cover and refrigerate until ready to grill.

To make the cilantro lime mayo, combine the cilantro, lime juice and mayo in a small bowl, stirring to blend well. Cover and refrigerate until assembling the burgers.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium.
During the final minutes of grilling, add an equal amount of cheese to each patty, then place rolls, cut sides down, on the outer edge grill rack and toast until lightly brown.

To assemble the burgers, place the burger cheese side up on the cut side of the bottom roll, add enough salsa to cover the patty, top with a folded leaf of romaine, then spread the cilantro lime mayo evenly on the cut side of the top roll and place on top to finish. Serve immediately.
Makes 6 burgers