Chacarero-Burger (Chilean-style Farmers’ Burger with Salsa Verde, Avocado Crema and Green Beans)

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.



2 pounds (80/20) ground beef, grass-fed and organic, if possible
1 teaspoon Kosher salt
1/2 teaspoon smoked Spanish paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 clove garlic, crushed
3 tablespoons Sutter Home Cabernet Sauvignon

Salsa Verde

1 Anaheim chili pepper, seeded and finely chopped
1/2 cup finely chopped sweet onion
3 tablespoons Colavita Extra Virgin Olive Oil
1 tablespoon sherry vinegar
1/2 teaspoon Kosher salt
1 1/2 cups fresh cilantro leaves, finely chopped

Avocado Crema

2 ripe avocados, peeled, pitted and chopped
1/2 cup Greek-style yogurt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon Kosher salt
Zest of 1 lime
1 tablespoon fresh lime juice

2 cups fresh green beans, ends snipped
Vegetable oil, for brushing the grill rack
6 bulkie rolls, split
6 large vine-ripened 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 patties, lightly break up the ground beef over the bottom of a 9" x 13" baking dish, and sprinkle evenly with salt. In a small bowl, combine the paprika, cumin, oregano, garlic and wine, and stir to blend. Leave mixture for a minute for flavors to meld, then, sprinkle the mixture evenly over the ground beef. Mix lightly with a fork, with an ‘in-and-out’ motion. Divide the mixture into 6 equal portions, and handling the meat as little as possible to avoid compacting it, form into patties, making a slight indentation in the center of each patty for even cooking. Cover lightly and keep cool until ready to grill.

To make the salsa verde, in a small bowl, combine the pepper, onion, olive oil, vinegar, salt and cilantro, and stir well. Set aside.

To make the avocado crema, combine all ingredients in a bowl and mash with a fork until well blended. Place an avocado pit into the crema, cover and keep cool until ready to assemble the burgers.

Cook the beans on the grill in a small fireproof pan of boiling water until crisp tender, about three minutes, to retain a bit of crunch for. Drain beans and set on ice to cool quickly and retain texture, then, slice the beans thinly from end to end – French style. Set side.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook turning once until done to preference, 4 to 5 minutes on each side for medium, and remove the patties from the grill. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly.

To assemble the burgers, spread the cut sides of the roll bottoms and tops with the salsa verde. Next, spread a generous portion of avocado crema to each roll bottom, topping each with a patty, a slice of tomato, and a portion of the green beans. Add the roll tops and serve. Makes six burgers.