Fiesta Burgers with Guacamole and Roasted Red Peppers

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


2 pounds ground beef chuck (20-25% fat)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoons Mexican chili powder
2 teaspoons salt
1 teaspoon black pepper
2 Hass avocados, peeled and diced
Juice of 2 small limes
1 small clove garlic, finely grated
1/2 medium red onion, minced
1/4 cup orange juice, blood orange preferred
3 tablespoons plain oil, plus extra for rolls
1/2 medium Granny Smith apple, peeled and minced
1 teaspoon minced chipotle peppers
6 slices sharp Cheddar cheese
1/2 cup mayonnaise, Hellmann’s or Best Foods
6 sesame seed Kaiser or burger rolls, split
1/2 cup sour cream
1 small head Boston lettuce
1 (7 ounce) jar roasted red peppers, drained



Generously oil the grate of a grill and preheat it to medium-high.

Combine the beef, coriander, cumin, chili powder, salt and pepper and mix well. Divide into 6 portions and form each into a 3/4-inch burger. Cover and set aside.

In a bowl, combine the avocados, lime juice, garlic, red onion, orange juice, oil, apple and chipotles. Mix well, cover and set aside.

Transfer burgers to the hot grill and cook 3 to 4 minutes on each side or until medium-rare. Move them to one side of the grill and place a slice of cheese on each.

Lightly brush each cut side of rolls with oil and place them, cut side down, on the hot grill. Cook 1 or 2 minutes, watching carefully, or until lightly toasted. Mix mayonnaise and sour cream together in a small bowl and spread top and bottom cut sides of rolls lightly with the mixture. Add a lettuce leaf, slicing to fit bottom halves, guacamole, a burger with cheese, strips of roasted red peppers and roll top. Cut in half and serve.