Guaca-Loco Burger

Pairs well with:


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


1. 2 ripe avocados;
2. 1 tablespoon lemon juice, fresh squeezed;
3. ½ medium tomato, diced;
4. ½ large red onion, chopped;
5. 1 clove garlic, minced;
6. Approx. 1.75 lbs double-ground beef brisket, from butcher;
7. Just under ½ cup frozen corn [thawed];
8. 2/3rds cup canned black beans, drained;
9. 2 tablespoons sundried tomato paste;
10. One and one-half teaspoons Hot Salt;
11. One tablespoon Southwest Spice;
12. Just under ½ cup chopped vidalia onion;
13. 2 tablespoons chopped, fresh cilantro;
14. Just under ¾ cup crushed corn chips (may substitute regular tortilla chips);
x.“for the grill” cooking spray;
15. 6 thick slices Monterey Jack cheese (can use Pepper jack, if desired);
16. 6 brioche buns;



Chunky guacamole topper Cut avocado into quarter-inch cubes – do not mash! Place in small serving bowl. Squeeze over with lemon juice, lightly mix in tomato, onion & garlic, place in refrigerator for thirty-minutes; Burger Fold corn, beans & tomato paste into ground beef. Stir together hot salt & southwest spice dry ingredients and mix in, followed by onion, cilantro & corn chips. Work together with hands, then form into 6 equal sized patties. Prep barbeque gas-grill with cooking spray. Cook on medium-high heat, approx. 10 minutes per side. Add slice of monterey jack cheese to each burger during last 2 minutes of grilling; place burgers on buns, top with chunky guacamole & enjoy!