Grilled Burger with an Avocado & Shrimp Salsa (Surf & Turf)

Pairs well with:


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


Ancho Chili Mayonnaise
2/3 cup mayonnaise
2 tablespoons prepared pureed ancho chilies in Adobo sauce
1 1/2 cup peeled, seeded, finely chopped tomatoes
1/2 cup red onion, diced
1/4 cup fresh cilantro, chopped
Pinch of salt
1 Garlic clove, minced
½ cup white onion, peeled and diced
4 teaspoons fresh lime juice
2 California avocados, peeled, seeded and diced
1/2 lb cooked shrimp, peeled and diced
30 ounces ground beef
3 tablespoons Zinfandel
2 teaspoons ground cumin
1/4-teaspoon ground cayenne
2 tablespoon butter melted
6 Kaiser rolls
6 Red leaf lettuce leaves



Directions 1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. 2. To make the mayonnaise, combine the ingredients in a small bowl and mix well. Cover and refrigerate until needed. 3. To make the salsa, combine all ingredients except the California avocados & shrimp. Fold in the shrimp and avocado, don't stir too much! 4. To make the patties, combine the ground beef, Zinfandel, cumin, and cayenne, in a large bowl. 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. 5. When the grill is ready, brush the grill rack with butter. . 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, butter the roll, and place them, cut side down, on the outer edges of the rack to toast lightly. 6. To assemble the burgers, spread the mayonnaise over the cut sides of the rolls of each roll. On the bottom, place a lettuce leaf, a patty, the avocado & shrimp salsa, the top roll and serve. Makes 6 burgers