Mexicali Blues Burger

Pairs well with:


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


1 tablespoon vegetable oil
¾ cup crushed tomatoes
1 tablespoon honey
1 chipotle in adobo, coarsely chopped
2 teaspoons adobo sauce, from can of chipotle peppers
5 cloves garlic, 3 for tomato sauce coarsely chopped, and 2 for chunky guacamole minced
¼ cup onion, coarsely chopped
2 Avocados
1 ½ tablespoons fresh lime juice
2 ½ teaspoons salt, ½ teaspoon for chunky guacamole, and 2 teaspoons for seasoning burger
1/3 cup diced tomatoes with green chiles
2 lbs. ground sirloin
2 teaspoons pepper
6 bolillo buns
12 ounces Cambozola cheese



Rub grill with oil and preheat grill to 400 degrees. In a small food processor, add crushed tomatoes, honey, chipotle pepper, adobo sauce, 3 cloves of garlic coarsely chopped and onion coarsely chopped. Pulse on low until well blended and garlic and onion are well chopped. Set aside. Reserve 2 cloves garlic minced for guacamole. Remove the skin and seed from the avocados and place avocados in medium bowl. Mash avocados, and mix in garlic, lime juice, salt, and tomatoes with green chiles. Set aside. Reserve 2 teaspoons salt for hamburgers. In a large bowl, mix ground sirloin with tomato mixture. Form 6 hamburgers and sprinkle salt and pepper evenly over each side of the patties. Place burgers on grill. Allow to cook for 4 minutes on first side. Wrap buns in aluminum foil and place on grill. Flip burgers and cook for 2-4 minutes depending on desired doneness. Use a cheese slicer to carefully cut the Cambozola into 6 even chunks. The cheese is very creamy, so it will melt evenly over the burgers. Place one slice on each burger. Close grill lid and cook for an additional 2 minutes. Remove buns from grill, remove foil, and slice buns in half. Place burgers on buns. Top each burger with avocado mixture. Serves 6.