Fiesta Party Burger Round

Ingredients

Guacamole Topping
3 ripe California avocados
4 ounces whipped cream cheese
¼ medium red onion
juice of 1 lime
½ teaspoon dry cumin
½ teaspoon chili piquine powder
Mango Salsa Topping
5 roma tomatoes
2 mango
2 jalapeno peppers
¾ medium red onion
1 cup chopped fresh cilantro
juice of 1 lemon
Burger Rub
3 tablespoons raw sugar
2 teaspoons freshly ground black pepper
1 teaspoon sea salt
4 teaspoons freshly ground coffee
1 teaspoon ground paprika
Hamburger Patties
3 teaspoons sea salt
1 teaspoon freshly ground white pepper
1 teaspoon dry onion flakes
2 tablespoons black tea leaves
1 teaspoon freshly ground black pepper
1 teaspoon liquid smoke
2 egg whites
½ cup Sutter Hill Merlot
3 # chuck steak
1 # round steak
½ # bacon
1 # cheddar cheese block
½ # bacon strips
Colavita Extra Virgin Olive Oil
Bun 10” round Italian loaf
5 fresh garlic cloves
4 tablespoons Colavita Extra Virgin Olive Oil

Instructions

Directions for Guacamole Topping: Peel and seed 3 ripe California avocados, coarsely chop in bowl. Add 4 ounces whipped cream cheese and mix well with a fork, leaving small (1/4”) chunks of cheese and avocado. Add ¼ medium red onion, finely minced. Mix juice of 1 lime, ½ teaspoon dry cumin and ½ teaspoon chili piquine powder together in separate bowl then add to avocado mixture. Mix well, cover tightly with plastic wrap directly on top of guacamole to prevent browning. Directions for Mango Salsa: Mix 5 diced roma tomatoes; 2 mangos, seeded and diced; 2 jalapeno peppers, seeded & minced; ¾ medium red onion, diced; 1 loosely packed cup chopped fresh cilantro and juice of 1 lemon. Chill salsa until ready to use. Directions for Burger Rub: Put following ingredients into a pestle: 3 tablespoons raw sugar; 2 teaspoons freshly ground black pepper; 1 teaspoon sea salt; 4 teaspoons freshly ground coffee; 1 teaspoon ground paprika. Grind with mortar until finely processed. Directions for Burger Patties: Grind dry ingredients in pestle until fine and well mixed: 3 teaspoons sea salt; 1 teaspoon freshly ground white pepper; 1 teaspoon dry onion flakes; 2 tablespoons black tea leaves; 1 teaspoon freshly ground black pepper. Mix in separate bow with whisk: 1 teaspoon liquid smoke, 2 egg whites & ½ cup Sutter Hill Merlot. Cut 3 # chuck steak, 1 # round steak & ½ # bacon into 1” cubes. Put in food processor and pulse until mixed and ground coarsely. Add liquid smoke/wine mixture and process well leaving approx. 15% small chunks (approx. ¼” cubes). Roll meat mixture out of processor onto counter. Work in dry ingredients by hand until mixed well. Divide mixture in half. Make equal size patties approximately 12” round. Slice cheddar cheese into ¼” thick slices. Lay on top of first patty, leaving ½” around edge. Lay 2nd patty on top and pinch closed all around. Press ½” bacon slices firmly onto 1 side of patty. Sprinkle rub onto both sides of patty (directly on top of bacon on the side bacon is added) and push into the meat. Preheat gas grill to medium high. Brush lightly with Colavita Extra Virgin Olive Oil. Put patty on grill with bacon slices up. Cover with lid so bacon strips start cooking. Leave about 10 minutes. Remove lid, slide wide turner under patty and flip. Cover and cook an additional 10 minutes. While patty is cooking cut bread round horizontally into three pieces lengthwise with an inch thick slice in the middle. Discard middle. Brush inside lightly with Colavita Extra Virgin Olive Oil. Put fresh garlic cloves under large chef knife and hit hard to break up. Rub crushed garlic well all over oiled surface of bread. Place bread cut side down on grill and toast. To Assemble Burger on platter Place burger patty onto bottom half of toasted bun. Spread guacamole on toasted surface of top bun and place on top of burger patty. Cut round into 6 wedges. Drain Mango Salsa well. Lift top bun off each section, add 2 large spoons of salsa and replace bun top Serve on platter.