Lost in a Tucson Sunset Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


3 pounds ground chuck
1/2 cup Extra Virgin Olive Oil. (Colavita)
Fresh ground pepper to taste
Fine grind Mediterranean Sea salt to taste
Additional ingredients for the burger:
12 ounces of crumbled English Shropshire cheese
2 medium California avocados (ripe)
2 fresh minced cloves of garlic
4-large romaine lettuce leaves de-veined
4 (1/8 to 1/4–inch thick) x-large red onion slices
4 (1/4-inch-thick) x-large tomato slices
4 (5-inch) soft onion or sourdough rolls split
4 teaspoons of mayonnaise
2 teaspoons of Dijon mustard (Grey Poupon)



Directions Prepare a medium-high heat fire in a covered gas or charcoal grill. To make the guacamole that will be spread on the top bun, cut the avocados in half, remove the pits. Spoon out the meat of the avocado onto a plate with the pit side of the avocado facing down. Take a fork and mash the avocado until it has almost an even and creamy consistency. Leave some of very small pieces of the avocado in the mix for texture. Take the fresh minced garlic and roll it into the guacamole. Set aside in the refrigerator. Take the Shropshire cheese, crumble it, and divide it into 4 equal portions, set aside. When the grill is ready, brush the grill rack clean and coat it with a light amount of extra virgin olive oil. To make the patties, Divide the meat into 4 equal portions and form the portions into patties that will eventually cook down to fit the rolls. On a large plate, take the patties and lightly coat them with extra virgin olive oil. Season them with a pinch of salt on both sides of the burger, then grind a generous amount of fresh pepper over the top of each patty. Gently place the patties on the rack as to not cause a flame up, let them sear quickly on both sides cover, cook at medium heat and turn as needed until prepared to guests preference. During the final minutes of grilling the patties, take the crumbled Shropshire cheese and place it on the burgers to melt. Brush the cut side of the rolls with fresh extra virgin olive oil. Place the rolls cut side down on the grill. Toast lightly. To assemble the burgers, spread a generous amount of the guacamole on the top cut side of the roll. On the bottom cut side of the roll, spread 1 teaspoon of mayonnaise and ½ teaspoon of Dijon mustard. Place the hamburger on the bottom roll with the cheese side up, next place 1 slices of tomato on the top of the burger, then place the de-veined pieces of romaine leaf lettuce on top of the tomatoes. Place a large slice of red onion on top of the lettuce. Add the top roll with the guacamole and serve. Makes 4 burgers.