Kickin’ Big Bird Burgers with Chunky Guacamole

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Chunky Guacamole
3 avocados – peeled and seeded
1 small onion – peeled
2 romas tomatoes – seeded
1 clove garlic – minced
1 teaspoon lime juice
1 teaspoon fajita seasoning
2 pounds ground ostrich
1 clove garlic – minced
2 teaspoons fajita seasoning
1/2 teaspoon freshly cracked black pepper
Vegetable oil, for brushing the grill rack
6 slices monterey jack cheese
6 kaiser rolls – sliced in half horizontally
6 leaves romaine lettuce
12 tomato slices



Prepare a medium-hot fire in a charcoal grill with a cover. To make the guacamole, in a 4-cup handcrank food processor, combine avocados, onion, tomato, garlic, lime juice and seasoning; chop roughly. Set aside. To make the patties, in a large bowl, combine ground ostrich, garlic, seasoning and black pepper. Handling the meat as little as possible to avoid compacting it, mix well. Shape mixture into six equal patties approximately one-inch thick. When grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference (4-5 minutes on each side for medium) or until internal temperature reaches at least 155 degrees F. During last 2-3 minutes of grilling, place a slice of cheese on each patty. During last 2-3 minutes of grilling, place rolls, cut side down, on outer edges of rack to toast lightly. To assemble the burgers, place a leaf of lettuce on each roll bottom, top with a patty, 2 tablespoons guacamole, 2 tomato slices and roll top. Serve. Makes 6 burgers.