Black Bean Guacamole 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 avocado (preferably Haas)
2 1/2 teaspoons fresh lemon juice
1/3 cup finely diced seeded tomato
3 tablespoons minced scallion
1/4 teaspoon ground cumin
2 tablespoons chopped fresh cilantro, or to taste
2 pounds of ground sirloin
1/4 cup of White Zinfandel wine
½ cup medium salsa (jar is fine)
½ cup of black beans (canned is fine) (drained)
1 tablespoon hot sauce
½ teaspoon sea salt
½ teaspoon black pepper
6 slices of pepper jack cheese
Canola oil for the grill
1 red onion (sliced)
6 Keiser Rolls



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. For the Guacamole, Halve, pit, and peel the avocado, in a bowl mash the flesh coarse with a fork, and stir in the lemon juice, tomato, scallion, cumin, cilantro, and salt and pepper, to taste and set aside. For the patties, in a large bowl combine meat, wine, salsa, black beans, hot sauce and salt and pepper. Then divide into 6 portions and make into patties about bun size. Brush the grill with oil. Then place the patties on the grill over medium-heat and cover, cook for about 5 minutes per side cook until the doneness you like. Once the patties are done place a slice of pepper jack cheese on top and melt, then place on a plate and cover with foil to allow to rest (do not let the foil touch the cheese) For the Buns – Place buns cut side down on the grill and lightly grill keep a close eye on them not to let the bottoms burn. Then set aside. To assemble, on the bottom bun place the burger then on top of the burger place a slice of red onion then place a nice size scoop of guacamole then place the top bun and serve.