Burger Stuffed with Garlic Avocado

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Mayonnaise Spread:
3 teaspoons Sutter Home Pinot Grigio
3 tablespoons Grey Poupon Dijon Mustard
3 tablespoons mayonnaise
2 pounds ground chuck
3 tablespoons Worcestershire sauce
3 tablespoons brown sugar
2 teaspoons gray sea salt
4 tablespoons fresh basil (about 18 leaves), finely chopped
3 small California avocados, peeled, sliced in half, and pitted
3 tablespoons melted butter
3 cloves garlic, chopped
1/4 cup Colavita Extra Virgin Olive Oil
6 thick slices extra sharp white cheddar cheese
6 wheat burger buns, split
6 romaine lettuce heart leaves
6 (1/4-inch-thick) large tomato slices



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the mayonnaise spread, combine the ingredients in a small bowl and stir well. Cover and refrigerate until needed. To make the patties, combine the ground chuck, Worcestershire sauce, brown sugar, gray salt, and basil in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions. Slice off the rounded part of avocado half so that a thick slice remains with the hole intact from discarded pit. Mix the melted butter and garlic and fill the avocado hole with butter/garlic mixture, spreading some also directly onto avocado slice. Split each meat portion into two equal parts and place avocado between them. Gently press patties together, until avocado is completely covered and burger pattie is formed. 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, about 4 minutes on each side for medium-rare. During the last minute of cooking, top each patty with a cheese slice. While meat is resting, brush the inside of the buns lightly with remaining olive oil and place cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread a generous amount of the mayonnaise spread over the cut sides of the buns. On each bun bottom, place a lettuce leaf, a patty, and a tomato slice. Add the bun tops and serve. Makes 6 burgers