Inside-Out Scout Burgers with a Tangy Avocado Spread

Pairs well with:


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


Filling for Patties
½ tablespoon Colavita Extra Virgin Olive Oil
1 small red potato, chopped
½ cup green bell pepper, chopped
½ cup red onion, chopped
6 fresh mushrooms, chopped
1 teaspoon salt
3 ½ pounds ground chuck
6 teaspoons salt
12 tablespoons BBQ Sauce 
6 slices American cheese
Salt, for sprinkling on the completed patties
Tangy Avocado Spread
1 large California avocado, peeled
2 teaspoons Colavita Aged Balsamic Vinegar
2 tablespoons Grey Poupon Dijon mustard
3 tablespoons sour cream
1 teaspoon salt
Colavita Extra Virgin Olive Oil, for brushing on the rolls
6 (4 ½-inch) soft Kaiser rolls, split
6 tomato slices
6 green leaf lettuce leaves



Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high. Heat ½ tablespoon Colavita Extra Virgin Olive Oil in a small, fire-proof skillet with a lid on grill. Add potato and cover with lid. Cook for 5 minutes, stirring occasionally. Add pepper, onion, mushroom, and 1 teaspoon salt. Cover and cook additional 5 minutes, stirring occasionally. Remove the pan from the grill and set aside (or set on top rack of grill away from direct heat). Make the patties by mixing 3 ½ pounds of ground chuck with 6 teaspoons of salt. Tear off 6 pieces of heavy duty foil, approximately 12” by 12”. Divide mixture into 6 equal parts, one per square of foil. Divide each part into a ¾ segment and a ¼ segment. Take the larger segment and form a flat bottom bowl, similar to a pie crust, in the center of the foil. Make the bottom of the “bowl” very thin (1/4” max) in order to make a deep “bowl”. With the smaller segment, form a thin (1/4” max) patty in the same shape as the “bowl”. This will be the “lid” for the “bowl”. Inside each “bowl”, add 2 tablespoons BBQ sauce, 1/6 of cooked mixture in pan, and 1 slice American cheese. Place other patty over the filled “bowl” and carefully seal the edges by pinching with fingers, similar to a cobbler crust. Sprinkle each burger with salt, to taste. Wrap each burger with the foil square. Place the burgers wrapped in foil on the grill. Cook for 8 minutes. Flip and cook for additional 8 minutes. Remove from heat and remove foil. While burgers are cooking, prepare the Tangy Avocado Spread by combining avocado, vinegar, Dijon mustard, sour cream, and 1 teaspoon salt in small mixing bowl. Mix with fork to remove lumps from avocado. Hint: after mixing ingredients, put the seed from the avocado back in to help prevent browning. Brush olive oil on each slice of Kaiser roll and place on grill until toasted (1-2 minutes). Spread Tangy Avocado spread on Kaiser rolls and top with burger, sliced tomato and lettuce.