Chuck-Eye Beef Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


2 lbs. (approx.) ground chuck-eye steak
3 1/2 teaspoons salt, divided
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
6 1/2-inch (approx.) slices of large green tomatoes
1/4 cup canola oil, divided
2 ripe avocadoes
1 tablespoon fresh-squeezed lemon juice
1/4 cup mayonnaise
12 romaine lettuce leaves, torn to fit buns
6 heaping teaspoons mild horseradish sauce
6 tablespoons chopped kraut, well drained
6 1/8-inch slices of large red onion
6 1/8-inch slices of large red tomatoes
6 large sesame-seed buns



Turn grill to medium-high heat and brush surface with 1/8 cup of oil. Combine ground steak with 2 tsps. salt, pepper and cumin and form into 6 patties. Grill about 2-3 minutes on each side. Brush green tomato slices with remaining oil and grill for about 2 minutes on each side or until tender and remove to platter. Sprinkle with 1/2 tsp. salt and set aside. Peel, seed and mash avocados until smooth; add lemon juice, mayonnaise, 1/2 tsp. salt and stir to mix. Set aside. Place buns on grill to warm for about 30 seconds. Spread top half of each bun with heaping tablespoon of avocado mixture, one lettuce leaf and slice of green tomato. Spread one heaping teaspoon horseradish sauce on bottom half of buns and spread with one tablespoon kraut and a lettuce leaf. Add one beef pattie and top with a slice of onion and red tomato. Sprinkle tomatoes with 1/2 tsp. salt. Complete 6 burgers; bring top and bottom of burgers together and press lightly.