Kickin’ Chicken, Roasted Corn and Black Bean Enchilada Burger with Avocado and Jalapeno Cream

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.


Avocado and Jalapeno Cream:
1 ripened Californa Avocado
2 Tbl. sour cream (not fat free)
1 tsp. seeded and finely chopped jalapeno pepper
2 Tbl. fresh cilantro, chopped
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 lime, juiced
Roasted Corn: (*to use in burger)
1 ear corn on the cob
1 tsp. Colavita Extra Virgin Olive Oil
1 tsp. ground chilli powder
1 tsp. ground cumin
Enchilada Burgers:
2 Tbl. Colavita Extra Virgin Olive Oil
2 Lbs. freshly ground chicken (1 1/2 lb breast meat, and 1/2 lb thigh meat)
1/2 cup finely diced white onion
1 4oz. can mild diced green chilies,drained
1/4 cup fresh red bell pepper, diced
1/2 cup black beans, rinsed and drained
1/2 cup roasted corn*
1 cup finely shredded Monterey Jack cheese
1/2 cup mild enchilada sauce, divided into 1/4 for burger and 1/4 for basting
1/4 cup finely crushed white corn tortilla chips
1 tsp. salt
1 egg
vegetable oil for brushing grill rack
6 Homestyle egg hamburger buns
1 tsp. ground chilli powder
1/2 lime, juiced
1 small red onion, thinly sliced
2 Roma tomatoes, sliced lengthwise
1 California avocado, flesh removed and sliced



Prepare grill for medium-high heat (I used charcoal). To make avocado cream. Slice the avocado open lengthwise and discard the pit. With a tablespoon, gently remove the avocado from the flesh and put into food processor (blender or hand mixer also work). Add sour cream, jalapeno, cilantro, salt, pepper and lime juice. Blend until creamy and refrigerate until serving. To Roast Corn. On a sheet of aluminum foil, place ear of corn, drizzle with olive oil and sprinkle with chilli powder and cumin. Tightly roll foil packet closed and prepare to place on grill. Grill 10 minutes, cool and remove kernals from cob and set aside. To make enchilada burgers. Drizzle large bowl with olive oil. Add to bowl, ground chicken, onion, green chilies, red bell pepper,black beans, roasted corn, cheese, enchilada sauce, tortilla chips, salt and egg. By hand, gently combine all ingredients thoroughly (mixture will be sticky). Divide into 6 equal portions and shape into round burgers approximately 1" in thickness. Brush grill rack with oil. Place burgers on the rack over meium-high heat, cover and grill until lightly browned, about 5 minutes. Turn burgers over, baste with reserved enchilada sauce and continue grilling an additional 5 mintues, or until instant read thermometer reads 160 degrees and lightly browned. Remove from heat and cover with foil. Sprinkle cut side of buns with chilli powder and a light squeeze of lime juice. Place buns, cut side down, on outer edge of grill rack and toast lightly. To assemble burgers. Place chicken enchilada burger on bottom half of bun, spread a generous tablespoon (or more)of avocado and jalapeno cream on top of burger, then 2-3 slices of red onion, two slices of roma tomatoe, and two slices of fresh avocado. Add bun tops and serve.