Cumin Dusted Burgers with Avocado Spread and Chipotle Mayonnaise

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Avocado Spread:
2 California avocadoes, finely chopped
1 tablespoon lemon juice
1/2 teaspoon garlic, minced
1/2 teaspoon salt
2 tablespoons mayonnaise
hot sauce
Chipotle Mayonnaise:
1 cup mayonnaise
2 tablespoons finely chopped chipotle chilies in adobo sauce
1 pound ground chuck
1 pound ground sirloin
2 teaspoons salt
2 teaspoons pepper
1 tablespoon ground cumin
2 tablespoons fresh cilantro, chopped
1 teaspoon minced garlic
Vegetable oil, for brushing on grill
6 onion rolls, split
6 slices pepper jack cheese
6 pieces thinly sliced onion rings
2 cups iceberg lettuce, chopped



Preheat grill to medium-high. Make avocado spread: Combine chopped avocadoes, lemon juice, garlic, salt and mayonnaise in small bowl. Stir until well blended and add enough hot sauce to taste. Refirgerate for at least one hour to allow flavors to blend. Make mayonnaise: Combine mayonnaise and chilies in small bowl until well blended. Refrigerate until burgers are ready to be assembled. Make patties: Combine chuck, sirloin, salt, pepper, cumin, cilantro and garlic until just blended. Avoid overmixing. Form mixture into 6 equal patties. When grill is ready, brush with vegetable oil. Place patties on rack and cover. Cook for 5 minutes and then turn patties over and cook an additional 5 minutes for medium doneness. While patties are cooking, place onion rolls cut side down on outside edge of grill and cook until lightly toasted. Remove buns while patties finish cooking. During final minute of cooking, place cheese slices on patties and cook just until melted. To assemble burgers, spread a generous amount of chipotle mayonnaise on each cut side of onion rolls. Place patties on bottom half of roll and top with 1 to 2 tablespoons avocado spread, sliced onion rings and chopped lettuce. Add the top half of roll and serve.