Below the Border Burger

Pairs well with:

White Zinfandel

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


1 1/2 lb ground sirloin
1 Tbsp. garlic salt
1 Tbsp. pepper
2 Tbsp. Worcestershire sauce
1 cup of very thinly sliced onions
1 1/2 cup crumbled queso fresca
1 ripe avocado
1/2 cup mayo
2 Tbsp. ranch dressing
6 slices Havarti cheese
6 iceberg lettuce leaves
6 slices tomato
6 onion buns



In a mixing bowl, mix sirloin, garlic salt, pepper, and Worcestershire sauce. Reserving a 1/2 pound of the meat mixture, use 1 lb of the meat mixture to form six patties with a silver dollar size divot in the middle of each patty. Divide onions and queso fresca between the six patties placing them in the divots of the meat. Using the rest of the meat, make small patties to cover the top of each divot pressing lightly to seal.

Remove avocado from shell discarding the pit. Mash avocado with mayo and ranch dressing. Set aside. Grill burgers at 325 for 8 minutes each side. Top with Havarti cheese while still hot so it will melt. Put burgers onto buns topping with lettuce and tomato. Spread avocado mixture onto underside of top bun. Enjoy!