Kick’n Avocado & Swiss with Chive Mayo

Pairs well with:


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


For burger:
– 2 lbs ground London Broil
– 1 ½ oz, Worcestershire sauce
– 1 Tbsp chopped garlic
– 1 tsp ground black pepper
– ½ tsp chile powder
– ½ tsp red pepper flake
– ¼ tsp onion salt
For mayo:
– 1 cup mayo 
– chives
For avocado spread:
– 2 whole ripe avocados
– juice of 1 lime
– cilantro
– 1 large Anaheim pepper
– 1 red bell pepper
– thin sliced baby swiss cheese
– sour dough loaf
– olive oil



– Pre-heat grill to medium – high. – Mix all ingredients for burger in a large stainless bowl, cover and set in refrigerator to let flavors meld. Over medium – high heat, grill peppers whole until blistered. – While peppers are grilling, chop enough chive to make ¼ cup. Mix chives with mayo and 4-5 grinds of black pepper and chill. – Once peppers have blistered, remove from heat and let cool just enough to handle. Peel, seed and chop peppers. – Peel, pit and coarsely chop avocados. Add lime juice to avocados and lightly mash so that they are still chunky but smooth. Mix in ¼ cup chopped cilantro and chopped peppers. – Divide ground London broil into 6 equal portions (about 1/3 pound). Pat burgers into ¾ to 1 inch thick patties. Oil grill with olive oil and cook burgers over medium – high heat approx. 6 minutes per side, or until juices run clear. – While burgers are cooking, slice sour dough loaf into ¾ inch thick slices and brush both sides lightly with olive oil. When burgers are almost ready to be removed (about 1 minute of cooking time left), top with one slice each of baby swiss cheese. – Remove burgers and let rest while toasting both sides of the sour dough slices until just golden. Assemble as follows: 1- Spread chive mayo on toasted sour dough heel. 2- Stack burger and swiss atop the heel and mayo. 3- Slap on about 2 Tbsp of pepper avocado spread. 4- Cap it all off with a slice of toasted sour dough.