Burgers Al Carbon

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


2 avocados, peeled and seeded
2 garlic cloves, finely chopped
1/4 cup onion, finely diced
1 tsp salt
Juice of half of lime
1/4 tsp cayenne pepper
1 Tbsp cilantro, finely chopped
2 Tbsp olive oil
2 onions, sliced in root to root slices
1 green bell pepper, sliced lengthwise
1/2 tsp salt
2 lbs ground beef
3 garlic cloves, finely chopped
1 tsp lime zest
1 1/2 tsp salt
1 1/2 tsp pepper
Vegetable oil, for brushing the grill
6 bacon slices
6 hamburger buns, split
6 Tbsp shredded Monterey Jack cheese
3 Tbsp cilantro leaves



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the guacamole: Combine the avocados, 2 chopped garlic cloves, 1/4 cup diced onion, 1 teaspoon salt, lime juice, cayenne pepper and 1 tablespoon chopped cilantro in a bowl. Mash with a fork until all combined and thoroughly mixed. Place a piece of plastic wrap directly on the surface of the guacamole and refrigerate until ready to use.

To make the sautéed vegetables: Place 2 tablespoons olive oil in a large, nonstick, fire-proof skillet and place on the grill rack. Add sliced onions, bell pepper and 1/2 teaspoon salt and sauté until soft, about 10 minutes. Remove from heat, cover and keep warm.

To make the patties: Combine the ground beef, 3 chopped garlic cloves and lime zest. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties slightly bigger than the buns. Sprinkle evenly with the 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper on both sides. Press your thumb into the middle of each patty on one side to make a slight dimple to ensure even cooking.

When the grill is ready, brush the grill rack with vegetable oil. Place the bacon slices directly on the grill and cook, turning once until cooked and slightly crispy, about 3 minutes a side. Remove from heat, place on paper towels to drain, cool slightly and crumble. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4-5 minutes on each side for medium-rare. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers: Place 3 tablespoons of the sautéed vegetables on each bun bottom, followed by 1 tablespoon shredded Monterey Jack cheese, a patty, an equal portion of the guacamole, 1/2 tablespoon of cilantro leaves and an equal portion of the crumbled bacon. Add the bun tops and serve.