Gluten Free Southwest Sopes Burger
1 Pound Free-Range / Organic Ground Beef.
1 Cup Crushed, Salted Tortilla (Corn) Chips.
1 Medium Shallot Finely Chopped.
3 Cloves Garlic Finely Chopped.
1/4 Cup Cilantro Roughly Chopped.
1/4 Cup Sutter Cabernet Sauvignon.
2 Medium Avocados.
Pepper To Taste.
4 Sopes (Mexican Corn Cake).
Canola Oil To Prep Grill.
In a large mixing bowl start with one (1) pound of good quality ground beef. Break the meat apart and set in the bowl in preparation for other ingredients. On a sturdy counter crush your tortilla chips well and add to your mixing bowl. Finely chop your garlic and shallot and add to your mixing bowl. Next roughly chop 1/4 cup of cilantro (no stems please) and add to your mixing bowl. Then, add 1/4 cup Sutter Cabernet Sauvignon to your bowl. Mix all the ingredients well in your bowl by hand. Form mixture into four (4) 1/4 pound patties. Set patties onto a plate and place into the ice box for 20 minutes. While the burgers are resting core and slice your avocado's and set aside. Take your Sopes and place one each on a dinner plate adding Grey Poupon to taste at the bottom of each Sopes. Next wash and dry your spring greens mix and place a small amount on top of the Grey Poupon at the bottom of each Sopes. Remove your burgers from the ice box and place on a hot grill cooking each side 5-7 minutes per side (time varies depending upon the heat of your fire). When the burgers are done cooking place one each on top of the spring greens inside the Sopes and top with your avocado slices. Bon Apetite!