Cilantro Lime Avacado Burger

Pairs well with:

Cabernet Sauvignon

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


Avacado Dressing
4 medium California Avacados Pico de gallo
1 medium onion diced
1 large fresh jalapeno pepper seeded and diced
2 roma tomatoes chopped
1/4 cup crumbled queso fresco
1/2 tablespoon freshly squeezed lime juice
2 tablespoons milk
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 pound ground sirloin
1 pound ground beef
1/4 cup fresh cilantro minced
2 teaspoon seasoning salt
2 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon grated lime zest



To make avacado dressing, combine avacados and all of the pico de gallo ingredients in plastic bowl, mix well and refrigerate until ready for use. To make patties, combine the sirloin, beef, cilantro, seasoning salt, garlic powder, ground pepper, and lime zest in a large bowl. Handeling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions to form patties slightly larger than the buns. 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, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread the mayonnaise over the cut sides of the buns. On each bun bottom, place a patty, 2 tablespoons avacado dressing, and 1/2 cup romaine lettuce. Add the bun tops and serve.