Chips on the Floating Green Burgers, with Par 3 Avocado Dressing, on Sesame Seed Bunker Buns

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


2 cups baby greens, chopped
1 cup round sliced green grapes
1 cup extra chunky blue cheese dressing
2 jalapeño peppers, seeded, finely chopped,
1 pepper for avocado dressing,
1 pepper for patties,
2 green onions, diced
3 ripe California avocados
juice of 1 lime
3 teaspoons kosher salt,
1 teaspoon for avocado dressing, 2 teaspoons for patties,
1 1/4 teaspoons freshly ground black pepper,
1/2 teaspoon for avocado dressing,
3/4 teaspoon for patties
3/4 cup finely chopped yellow bell pepper,
1/4 cup for sweet avocado spread,
1/2 cup for patties
1/2 cup miracle whip dressing
1 cup chopped portabella mushroom
2 pounds fresh ground chuck
Vegetable oil, for brushing the grill rack
6 sesame seed rolls, split
1/4 cup Colivita Extra Virgin Olive Oil
3 ounces Kettle Brand Chips Yogurt and Green Onion, lightly crushed



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the baby greens and grape salad, combine the baby greens and sliced grapes in a 1 1/2-quart bowl. Toss lightly. Cover and refrigerate until serving. To make the par 3 avocado dressing, pour the blue cheese dressing in a 1 1/2-quart bowl. Add 1 of the chopped jalapeno peppers, reserve remaining jalapeno pepper for later use, and diced green onion, and blend well. Cover, set aside and reserve. Peel, seed, and chop the 3 avocados, and place in a 1 1/2–quart bowl. Sprinkle the lime juice over the avocados and toss to coat. Add 1 teaspoon of salt, reserve remaining 2 teaspoons of salt for later use, and add 1/2 teaspoon of ground black pepper, reserve the remaining 3/4 teaspoon of ground pepper for later use. Mash the avocado mixture with a fork, to a course texture. In the reserved bowl of the blue cheese mixture, add half of the avocado mixture, cover the remaining avocado mixture tightly with plastic and reserve for later use, blend well until the dressing becomes green. Cover tightly with plastic and refrigerate until serving. To make the sweet avocado spread, add 1/4 cup of the yellow bell pepper, reserve remaining 1/2 cup bell pepper for later use, and the 1/2 cup of miracle whip dressing to the reserved avocado mixture. Mix well until the miracle whip dressing becomes green. Cover tightly with plastic and refrigerate until serving. To make the patties, combine remaining chopped jalapeno pepper and the remaining 1/2 cup of yellow bell pepper in a 3-cup food chopper and chop on high until minced. Add the mushrooms and pulse until finely chopped. Transfer the mixture to a large bowl. Add the ground chuck, the remaining 2 teaspoons of salt, and the remaining 3/4 teaspoon of the ground pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Make a slight dimple in the center of each patty (this will prevent it from puffing up while it cooks). 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. On the cut sides of the rolls, brush with olive oil. During the last few minutes of cooking the patties carefully place the rolls cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, spread a generous layer of the Par 3 dressing over the cut sides of roll tops and bottoms. On each roll bottom, place an equal amount of the baby greens and grape salad, and a patty. Spread an equal portion of the sweet avocado spread, about 2 teaspoons, over the patties and top with an equal amount of the crushed chips, lightly pressing the chips into the spread. Add the roll tops and serve. Makes 6 Burgers