Green Envy Guaca Burger

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


3 ripe avacados
1 tbl fresh lime juice
3 tbl Green Jalepeno sauce, reserve 2 tbl for patties
1 tsp salt
fresh ground black pepper
Cheese Topping :
12 oz grated Jack Cheese
1 pickled jalepeno chopped
2 tbl mayonaise
3 chopped green onions, white and green parts.
Pico -Lime Aioli:
1 cup prepared pico de gall drained
1/2 cup mayonaise
Juice of 1/2 fresh squeezed lime
2 lb ground chuck reserved
2 tsp salt
1 tsp fresh ground black pepper
1/2 onion grated
Vegetable oil for brushing on the grill rack
6 onion buns, split
prepared garlic butter spread



Prepare a medium charcoal grill with a cover or preheat a gas grill to medium heat. Guacamole: Peel avacados and reserve pits. Smash avacado pulp with fork until smooth consistency. Add remaining ingredients. return pits to help maintain freshness. Cover and cool for later use. Combine cheese topper ingredients thoroughly and chill. Comnine all pico lime aioli ingredients. Combine ground chuck, remaining salt, pepper and onion. Lightly mix and form to shape the onion patties. Make a indention in each pattie on one side to help maintain form while cooking. Spread onion buns with prepared garlic spread and set aside. When grill is ready, brush the grill rack with the oil. Place patties on rack and cook one minute with open lid. Close and cook about 4-5 minutes on each side for medium rare. During the last few minutes of cooking, place buns cut side down and toast to medium brown. Be watchful of the garlic butter causing flare ups. Remove buns. Spread each pattie with equal portions of the cheese topper and close lid to aid in melting. To assemble burgers, spread a generous portion of the guacamole on each bottom bun. Top with cheese topped pattie and spread top bun with the pico-lime aioli spread. Enjoy