Gaucho Burgers

Pairs well with:


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


Spicy Cilantro Mayonnaise

¾ cup mayonnaise
1 tablespoon fresh lime juice
1 teaspoon freshly grated lime zest
6 tablespoons finely chopped fresh cilantro
1 small Serrano chili seeded and finely minced


2 pounds ground chuck
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons kosher or sea salt
1 teaspoon freshly ground pepper

Vegetable oil, for brushing on the grill rack
Olive oil for brushing on the rolls
Peeled garlic clove for rubbing on the rolls
6 slices Manchengo cheese
6 Kaiser rolls, split
6 large, ripe tomato slices (about ¼ inch)
12 avocado slices


Preheat a gas grill to medium high.

To make the mayonnaise, combine the mayonnaise, lime juice, zest, cilantro and Serrano chili in a small bowl and stir to blend. Refrigerate until serving.

To make the patties, combine the ground chuck, cumin, dried oregano, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions to fit the rolls.

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, brush the cut sides of the rolls with olive oil and place them on the outer edges of the rack to toast lightly. During the last minute of cooking, place a slice of Manchengo cheese on each patty.

Remove toasted rolls from grill and rub with the garlic clove

To assemble the burgers, spread the cilantro mayonnaise over the cut sides of the rolls. On each roll bottom, place a tomato slice, a patty and top with 2 avocado slices. Add the roll tops and serve.
Makes 6 burgers