Blackened Guacamole Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1/2 cup of extra light olive oil
2 medium yellow onions diced well
5 large jalapenos seeded and minced
4 scallions (green onions) chopped
6 fresh garlic cloves finely minced J
uice from 1/2 lemon
Juice from 1/2 lime
1.5 tsp. salt
10 medium ripe avocados chilled
1/2 bunch of fresh cilantro chopped
1 large tomato cubed
Burger: 2 pounds ground chuck
3 tsp. paprika
2 tsp. salt
1 tsp. fresh ground pepper
2 eggs
6 Wheat Buns toasted on griddle



Guacamole: Add olive oil to a 10-12 inch pan and heat at low-medium. Add onions and peppers and saute' until onions start to turn clear. Stir in garlic and remove pan from grill or turn off stove. Place chilled avocado meat into a large metal mixing bowl or kettle. Add lemon, lime, salt and half of saute' mixture (including oil). With a potato masher, mash and mix ingredients. Finally, mix in fresh tomato and cilantro. Transfer into a serving bowl, cover and put in refrigerator. Burger: In a large mixing bowl add all burger ingredients except meat and remaining saute' mixture and whip together with a wisk. Add ground chuck and knead in all ingredients before making into patties. Using a patty press, make 6 pattis and place on a wax paper covered cookie sheet. Cooking: Coat cast iron griddle or pan and grill grates with peanut or grape seed oil. Heat cast iron well or until first sign of light smoke from oil. Cook patties on cast iron for one to two minutes each side or until blackened. Transfer patties to grill grate and finish cooking to desired doneness. Place buns on cast iron until lightly toasted. Serving: Remove guacamole from refrigerator and serve as both a garnish for burgers and dip with tortilla chips.