Carumba Burgers with Avocado-Cilantro Chimichurri and Grilled Corn-Queso Mayo

Pairs well with:


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


1/2 cup Colavita Extra Virgin Olive Oil, plus additional for brushing corn
1/2 cup ripe California avocado, diced
1/4 cup plus 2 tsp. fresh lime juice
(1/4 cup for chimichurri, 1 tsp. for mayo and 1 tsp. for burgers)
3 garlic cloves, chopped
1/2 cup plus 2 Tbsp. cilantro, chopped (1/2 cup for chimichurri plus 2 Tbsp. for burgers)
3 tsp. sea salt (1 tsp. for chimichurri, 1/2 tsp. for mayo and 1 1/2 tsp. for burgers)
1 tsp. ground chipotle chile pepper (1/4 tsp. for chimichurri, 1/4 tsp. for mayon and 1/2 tsp. for burgers)
1 ear fresh corn, husked
2/3 cup mayonnaise
1/3 cup queso anejo or cotija, finely crumbled
2 lbs. ground beef chuck 1/4 cup Sutter Home Zinfandel
1/3 cup sweet onion, finely chopped
2 tsp. adobo seasoning*
Vegetable oil, for brushing on grill rack
6 Kaiser rolls, split
6 lettuce leaves



Preheat a gas grill to medium-high. To make the Avocado-Cilantro Chimichurri, combine olive oil, avocado, 1/4 cup lime juice, garlic, 1/2 cup cilantro, 1 tsp. salt and 1/4 tsp. chipotle in small food processor. Process until mixture is almost pureed, but still chunky. Cover and chill. To make the Grilled Corn-Queso Mayo, brush the corn liberally with olive oil. Cook on grill until lightly charred, turning every few minutes until cooked, about 10 minutes. Let cool and remove kernels into small bowl. Stir in mayonnaise, queso, reserved 1 tsp. lime juice, reserved 1/2 tsp. salt and reserved 1/4 tsp. chipotle. Cover and chill. To make the burger patties, combine the ground chuck, Zinfandel, remaining 1 tsp. lime juice, onion, remaining 2 Tbsp. cilantro, adobo seasoning, remaining 1 1/2 tsp. salt and remaining 1/2 tsp. chipotle in large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form into patties to fit the rolls. Brush the hot grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference, 5-7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread generous amount of the Grilled Corn-Queso Mayo over the bottom half of the rolls, top with a lettuce leaf, a patty and the Avocado-Cilantro Chimichurri. Add the roll tops and serve. Makes 6 burgers.