Chipotle Enchilada Burger with Grilled Tomatoes and Tangy Avocado Cream

Pairs well with:


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


Tangy Avocado Cream
2 California avocadoes, flesh only
1 tbs lime juice, freshly squeezed
¼ cup sour cream
1 tsp kosher salt
½ tsp black pepper, fresh cracked
Spicy Enchilada Burger
1 tsp tomato paste
2 tsp chipotle chile powder
2 tbs red wine, preferably Sutter Home
2 ½ lbs fresh ground chuck
½ cup cilantro, chopped
3 ½ tsp salt
Oil to brush grill
4 beefsteak tomatoes, sliced ½ inch
1 tbs Colavita extra virgin olive oil
6 Kaiser sandwich rolls
6 slices sharp cheddar cheese
2 cups shredded iceberg lettuce



For the tangy avocado cream, combine the avocado flesh, lime juice, sour cream, salt and pepper. Mash with a fork until a chunky-smooth consistency is achieved. Set waxed paper or plastic wrap directly on top of mixture, and refrigerate. Prepare an outdoor gas grill for moderate direct-heat grilling. For the spicy enchilada burger, combine tomato paste, chipotle powder and red wine in a large bowl. Add ground chuck, cilantro and 2 ½ teaspoons salt. Mix thoroughly, yet gently, to combine all ingredients. Form into six patties of equal size, to roughly match the size of the Kaiser sandwich rolls. Brush the grill rack with oil. Grill patties, turning once, for approximately 5-7 minutes per side or until an internal temperature of 160 degrees registers on an instant-read thermometer. During the last five-seven minutes of grilling, open Kaiser sandwich rolls, and grill until lightly toasted and browned. Brush tomatoes with olive oil, sprinkle on remaining teaspoon of salt, and place onto grill. Top each burger with a slice of cheese. Assemble burgers by placing each patty atop a roll bottom, then topping with grilled tomato slices and shredded lettuce. Generously dress inside of roll top with chilled avocado cream to complete. Serves 6