Bacon Chili Burgers with Avocado Salad

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Avocado Salad 2 limes
1/4 cup Colavita extra virgin olive oil
2 ripe avocados, pealed and chopped
2 1/2 cups shredded iceberg lettuce
1/2 cup tomatoes, chopped
1/3 cup onion, thinly sliced
1/4 cup cilantro, roughly chopped
6 radishes, sliced thin
2 pounds freshly ground beef chuck (at least 20% fat)
6 slices smoked bacon, chopped
1 1/2 tablespoons chili powder
 1/2 teaspoon ground cumin
1 teaspoon salt
Vegetable oil to brush grill
6 slices of Monterey Jack Cheese
6 (4 1/2-inch) soft Kaiser rolls, split 
Dijon Mustard



Preheat gas grill for medium-high heat cooking at least 15 minutes brushing with oil prior to starting fire. For avocado salad whisk together juice from lime and olive oil, set aside. Mix remaining ingredients together and toss with a little of the lime olive oil mixture to prevent avocado from turning brown. Toss with remaining lime and olive oil mixture when ready to assemble burgers. To prepare burgers combine ground chuck with chopped bacon, chili powder, cumin and salt. Mix until all ingredients are thoroughly incorporated, but not overly compacted. Cover and let stand at room temperature for 30 minutes before grilling. Divide mixture into six equal patties sized to fit buns. Grill burgers until cooked to desired doneness, about 5-7 minutes per side for medium (150 degrees at center). Top each patty with cheese during last minute of cooking. Let burgers rest 5 minutes before assembling. To assemble burgers start by lightly toasting buns, cut side down, on the grill. Spread Grey Poupon mustard on each toasted slice. Place cooked patty topped with cheese on bun. Top with salad and remaining bun top.