Beef Burgers with Argentinian Avocado Sauce and Pepper Jack Cheese

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Argentinian Avocado Sauce:
1/2 medium onion, roughly chopped
1 green bell pepper, roughly chopped
1 serrano pepper, seeded and roughly chopped
1 ripe hass avocado, roughly chopped
1 clove fresh garlic, peeled
1 handful fresh flat leaf parsley leaves
1 handful fresh cilantro leaves
3 T red wine vinegar 1
1/2 tsp kosher salt
1/2 cup Colavita extra virgin olive oil
2 lbs freshly ground beef chuck
1 and 1/2 tsp ground cumin
2 tsp kosher salt
1 tsp black pepper
Colavita olive oil for brushing grill rack
6 slices Sonoma pepperjack cheese
6 crusty hamburger rolls



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Make the sauce by combining the onion, bell pepper, serrano pepper, avocado, garlic, parsley, cilantro, red wine vinegar, and salt in a food processor and pulse to break down. Continue pulsing until somewhat smooth. With the the processor running, add the olive oil in a slow stream until smooth. Remove to a bowl. Cover and set aside. Make the patties by combining the beef, ground cumin, salt and pepper in a bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form into patties to fit the rolls. When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 5 to 6 minutes on each side for medium. During the last few minutes of grilling, place the cheese on the patties to melt and the rolls on the outer edges of the rack to toast lightly. To assemble the burgers, place a patty on the bottom roll and top with a generous amount of the avocado sauce. Add the top roll and serve immediately.