Chicken Burger Southwestern with Spicy Avocado Mustard ‘N Bell Pepper Sauce

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.


1 medium sized ripe avocado
1/2 Tbsp. Colavita Extra Virgin Olive Oil
1 Tbsp. fresh lime juice
2 Tbsp.  Deli Mustard
2 Tbsp. bottled deli-style bell pepper relish (with jalapeno in listed ingredients)
1/8 tsp. garlic pepper
2 lbs. boneless, skinless chicken thighs
1/4 cup chopped fresh cilantro
2/3 cup finely crushed Kettles Brand Organic Five Grain Yellow Corn Tortilla Chips
3 Tbsp. bottled deli-style bell pepper relish (with jalapeno in listed ingredients)
1/2 cup shredded Monterey Jack cheese
2 tsp. salt-divided
1/8 tsp. garlic pepper
Vegetable Oil
6 sesame seed soft Kaiser rolls(about 4 1/2 inches round)
 3 Tbsp. Colavita Extra Virgin Olive Oil 6 large leaves of fresh red leaf lettuce
6 thin slices ripe tomato (1/8 inch thick)



To make sauce, peel and remove pit from avocado. Dice avocado into a medium bowl. Drizzle avocado with olive oil and lime juice. Using a fork, mash avocado to coarse consistency. Add mustard, relish, and garlic pepper to bowl; stir together until well blended. Cover and refrigerate until needed. To make patties, cut chicken into 1 inch chunks. Divide chicken into 4 batches and process each batch in a food processor unil rough to coarsely chopped -not pasty. Transfer each batch of chicken as it is processed to a large bowl. Add cilantro, tortilla chips, relish, cheese, 1 tsp. salt and garlic pepper to bowl of chicken; mix together, handling as little as possible. Divide mixture into 6 equal portions. Form 6 patties about 3/4 inch thick. Make a dimple in center of each patty. Cover with plastic and refrigerate 1/2 hour. Prepare charcoal grill with cover to medium hot heat or a gas grill to medium high heat. When medium hot heat is reached brush grill rack with vegetable oil. Retrieve patties and lightly sprinkly both sides of patties with remaining tsp. salt. Place patties on grill rack; grill about 6 minutes covered or until nicely browned on bottom. Turn patties and grill covered 6 to 7 minutes or until opaque throughout. Remove patties from heat and stack on a plate to keep warm. Place rolls cut side on grill grate and lightly toast. Brush toasted sides of rolls with olive oil. To assemble burgers, palce a tettuce leaf on roll bottom, a slice of tomato then a burger. Retrieve sauce, stir, and slather about 2 Tbsp. sauce over each burger. Cover with roll top and serve.