Grilled Hickory Burgers with Fried Avocado Salsa and Spicy Lime Mayonnaise

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Spicy Lime Mayo:
2/3 cup mayo
1 Tbsp fresh lime juice
1 tsp crushed red pepper flakes
Fried Avocado Salsa:
18 thick slices of Hickory Smoked Bacon
1 jalapeño pepper
1 California Avocado, seeded, peeled, and chopped into 1/2″ cubes
1/2 cup yellow onion, chopped
1/2 cup tomato, chopped
2 Tbsp of fresh cilantro leaves, finely chopped
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 lbs. ground chuck
2 1/4 tsp seasoned salt, preferable Lawry’s
1 tsp freshly ground black pepper
2 small cloves garlic, pressed
1 Tbsp liquid hickory smoke flavoring
8 Tbsp butter, frozen
12 tbsp of butter, at room temperature
6 (4″ round) cornmeal coated Kaiser hamburger buns, split
1/4 cup Colavita Extra Virgin Olive oil
6 (4″ square slices) Pepper-Jack cheese
6 Tbsp Grey Poupon Dijon Mustard
6 romaine lettuce leaves, folded to the size of bun



Preheat a gas grill, with a cover, to medium-high heat.
To prepare the spicy lime mayo: Combine the mayo, lime juice, and red pepper flakes. Stir thoroughly, cover, and keep cool until ready to assemble the burgers.

Heat a large non-stick, fire-proof, skillet over the prepared grill. Add the bacon and cook, turning frequently until crisp. Remove the bacon from the grease and drain on a paper towel. Wrap the bacon in aluminum foil to keep warm. Add the jalapeño pepper to the bacon grease and fry, turning frequently, for 10 minutes or until browned. Remove the pepper from the grease. With a pairing knife, remove the skin, seeds, and membranes and finely chop the jalapeño pepper. Place the chopped
jalapeño pepper in a large mixing bowl. Add the avocado to the grease and fry for 7 minutes or until golden brown. Using a slotted spoon, remove the avocado from the grease and add it to the jalapeño pepper. Add the onion, tomato, cilantro leaves, salt, and pepper to avocado mixture. Lightly stir, making sure not to mash the avocado. Cover and set aside until ready to assemble the burgers.

To prepare the patties: Lightly combine the ground chuck, seasoned salt, pepper, garlic, and liquid smoke in a large mixing bowl. Grate the frozen butter into the meat mixture. Lightly toss together with a fork, trying not to overwork the meat. Divide the meat into 6 equal portions and form into patties 5″ in diameter. Cover the patties with plastic wrap and refrigerate until ready to grill.

To prepare the buns: Spread 1 Tbsp of butter on each cut side of the buns. Cover with plastic wrap and set aside until ready to grill.

When the grill is ready, brush the rack with olive oil. Place the patties in the center of the rack, cover and cook, turning once, for 4 minutes on each side for medium. During the last 5 minutes of grilling, place the buns, buttered side down on the outer edges of the grill rack to toast lightly. During the last minute of cooking, place once slice of cheese on each burger. Cover and continue to grill until the cheese melts. Remove the burgers and buns from the grill.

To assemble the burgers: Spread 1 tbsp of mustard on each bun bottom and 1 Tbsp of lime mayo on each bun top. On each bun bottom, place one lettuce leaf, one burger, 3 slices of bacon, and equal portions of fried avocado salsa. Add the bun tops and serve.