MexiBurgers with Fresh Guacamole and Four Pepper Salsa

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Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.

My husband’s college roommate’s ultra spicy tacos were a favorite of his.When I tasted them, I thought they’d make a great burger. I toned them down a smidge, added fresh salsa and guacamole, and ole! A new family favorite!


1 onion, medium, peeled and quartered
1 green bell pepper, stem and seeds removed
1 red bell pepper, stem and seeds removed
1 red chili, stem and seeds removed
2 serrano chiles, stems removed
1 cup cilantro
4 tomatoes
1 teaspoon salt

1/4 small onion
3 avocados, peeled and quartered
1/2 green bell pepper
2 jalapenos, stems and seeds removed
1 lime, peeled
3/4 teaspoon salt

1/2 cup onions
1 serrano chile, stems cut off and cut in quarters for even processing
7 cloves garlic, peeled
1/4 cup dill weed
1 teaspoon celery seeds
1 teaspoon salt, check quantity
2 teaspoons Tabasco pepper sauce
2 1/2 pounds 20% ground chuck

6 ounces oaxaca Cheese, sliced

6 ciabata buns
2 tablespoons olive oil
2 teaspoons cumin

2 cups romaine lettuce, shredded and chilled


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the salsa, place onion, bell peppers, red chilies, cilantro, tomatoes, salt into bowl of food processor and pulse until coarsely chopped. Set aside 1-1/2 cups salsa for burgers. Reserve remaining salsa for another use.

To make the guacamole, place the avocados, green bell pepper, jalapenos, lime, onion, and salt in to jar of blender and blend until smooth. Set aside 1-1/4 cups guacamole for burgers. Reserve remaining guacamole for another use.

To make the filling for patties, combine cheese and red chili in a small bowl. Set aside.

To make the patties, put onions, chilies, garlic, dill weed, celery seeds, salt, and Tabasco pepper sauce in bowl of food processor, and process until finely minced. Place chuck in large bowl, add onion mixture, and gently combine using a wooden spoon or paddle. Shape into 6 patties to fit buns, handling as little as possible.

Place equal portions of cheese filling in a small mound in the center of 6 patties. Top with remaining patties, carefully working sides together to seal, and gently flattening centers slightly to even patties.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the grill, cover, and cook, turning after 7 minutes, and continuing until done to preference, 7 to 10 minutes, or until a thermometer inserted in the patty reads 150F, for medium. During last 2 minutes of grilling put cheese on top of patties. Close grill and allow cheese to melt and burgers to finish cooking.

Open buns and remove small amount of bread to thin to about 1/2 inch. Brush cut sides with oil, then sprinkle with cumin. Place the buns, cut side down, on the outer edges of the grill to toast lightly during the last 4 minutes of grilling.

To assemble the burgers, spread 1/4 cup salsa on each bun bottom, followed by 1/3 cup shredded lettuce, then a grilled patty. Top patty with 1/4 cup guacamole, then top of bun. Savor.