Burgers with Avocado Salsa & Roasted Garlic Mayonnaise

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Garlic Mayonnaise:
1 head garlic
3/4 cup Mayonnaise
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 teaspoon xtra virgin olive oil
Avocado Salsa:
2 Avocados
2 plum tomatoes, seeded & chopped
1/3 cup chopped red onion
3 tablespoons chopped cilantro
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons extra virgin olive oil
Patties: 2 1/2 pounds ground chuck 80% lean
1 1/2 tablespoons worchestershire sauce
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
6 slices jalapeno
american cheese
6 kaiser rolls



Garlic Mayo: Preheat gas grill to medium high. The to make mayo slice top 1/3 off head of garlic. Brush top of exposed garlic with olive oil. Replace top 1/2 and wrap with foil. Place on grill, cover and cook for 40 minutes or until garlic is soft. Remove from grill and let cool. Squeeze cloves into food processor then add mayonnaise, salt, pepper pulse a few times until mixed and set aside. Avocado salsa: Peel and seed avocados and add to medium bowl, add tomatoes, red onion, cilantro, salt, pepper & extra virgin olive oil. Gently mix and set aside. Patties: Mix ground beef with worcestershire sauce, cumin, salt & pepper. Form into 6 equal size patties. Brush grill grates with oil, put patties on grill, cover and cook for 4 minutes – without touching them -flip over and cook 3 minutes more. Add cheese slices to the top of the burgers and cover. Toast the rolls while the cheese is melting. To assemble burgers: Spread Garlic mayonnaise on the top and bottom of the roll and add burgers. Spoon a generous amount of the avocado salsa on each patty, cover with bun top and serve.