LATINO BURGER with ARGENTINEAN AVOCADO, LIME CILANTRO MAYONNAISE and MANCHEGO CHEESE
2 Hass Avocados, peeled, pitted, and cubed
1/4 cup Colavita Extra Virgin Olive oil
2 T Fresh, lemon juice
2 T Red wine vinegar
1/4 cup cilantro, chopped
1 T fresh oregano
3 cloves garlic, minced
1/2 tsp Red pepper flakes
3/4 tsp kosher salt
1/4 tsp ground black pepper
Lime Cilantro Mayonnaise:
1 cup Mayonnaise
1 Lime, juiced
1 tsp Tabasco Chipotle pepper sauce
1 T honey
2 T Cilantro, chopped fine
Grilled Red Pepper and Vidalia Onion:
Colavita Extra Virgin Olive oil, for brushing the red pepper, onion and grill rack
1 large red bell pepper, sliced into 1/4 inch thick rings
1 large Vidalia onion, sliced into 1/4 inch thick rings
2 lbs ground chuck
2 T Lea & Perrin Worcestershire
2 tsp Kosher salt
1/2 tsp freshly ground pepper
Colavita Extra Virgin Olive oil, for brushing the grill rack and rolls
6 slices of Manchego Cheese
6 Ciabatta rolls, split
Preheat your gas grill to high.
To make Argentinean Avocado, in a medium size bowl gently mix together avocados, olive oil, lemon juice, red wine vinegar, cilantro, oregano, garlic, red pepper flakes, salt and black pepper. Set aside until ready to use
To make the Lime Cilantro Mayonnaise, in a small bowl, combine mayonnaise, lime juice, Chipotle pepper sauce, honey, and cilantro. Refrigerator until ready to use.
To Grill the Red Pepper and Vidalia Onion, in a medium size bowl add the bell pepper and onion rings, olive oil and toss to coat. Brush the grill with olive oil. Place the vegetable rings on grill and cook for 5 minutes. Turn the vegetable rings and cook for another 5 minutes. Remove from the grill and place the rings on a platter and cover with aluminum foil. Set aside until ready to use.
To prepare the patties, gently combine the chuck, Worcestershire, kosher salt, and pepper in a large bowl. Gently mix together using your hands. Divide into 6 equal parts and form into patties.
Brush the grill rack with olive oil. Place the patties on the grill, cover and cook for 5
minutes. Turn the patties, and continue cooking for another 5 minutes. Place the cheese
slices on the patties during the last 3 minutes of grilling. Brush the rolls with olive oil and place the rolls, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burger, slather the bottom rolls with the Lime Cilantro Mayonnaise and add the patty to the bottom roll. Next add one red pepper ring and 3 Vidalia rings on top of each patty. Add equal amount of Argentinean avocado to the roll top. Add the roll top with wooden skewers and serve.
Makes 6 burgers