Fiesta Burgers with Salsa Criolla and Grilled Avocado

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Salsa Criolla:
1 teaspoon kosher salt
1 garlic clove, peeled and chopped
2 tablespoons red wine vinegar
¼ cup Colavita extra virgin olive oil
¼ cup fresh cilantro, finely chopped
2 vine ripened tomatoes, finely chopped
1 large shallot, finely chopped
1 red bell pepper, finely chopped
1 stalk celery, finely chopped
Grilled Avocado:
2 ripe California avocados, peeled, pitted, and halved
2 tablespoons Colavita extra virgin olive oil
juice of 1 lemon
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper.
1 ½ pounds ground chuck
1 teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ pound fully cooked chorizo, cut in 1 inch pieces
¼ cup raisins
¼ cup sliced almonds
¼ cup oil cured black olives, pitted
2 medium garlic cloves, peeled
1 chipotle in adobe sauce, and 1 tablespoon of the adobe sauce
¼ cup flat leaf parsley, roughly chopped
1 teaspoon ground cumin
1 tablespoon chili powder
Vegetable oil, for brushing the grill rack
6 Mealhada rolls, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the salsa criolla, Sprinkle salt over garlic on cutting board and mash and chop garlic into paste. Scrape garlic into medium bowl. Add olive oil, vinegar and cilantro, whisking to blend. Add tomatoes, shallot, red bell pepper and celery. Mix well and refrigerate until serving. To make the grilled avocado, Place peeled and pitted avocado halves in a bowl. Drizzle with olive oil and lemon juice, and sprinkle with salt and black pepper. Set aside to grill later. To make the patties, place the beef in a large bowl. Sprinkle with salt and pepper. In a food processor, combine chorizo, raisins, almonds, olives, garlic, chipotle in adobe sauce, adobe sauce, parsley, cumin, and chili powder. Pulse until all ingredients are ground fine, about 2 minutes. 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. Brush the grill rack with oil. Place the patties on the rack and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly, and place avocados on the grill, cut side down. Grill avocado for 1 minute on each side. Remove avocado to cutting board and slice thinly. To assemble the burgers, place sliced avocado on bottom of the rolls. Top with patties and salsa criolla. Add the roll tops and serve. Makes 6 burgers