Mexican Madness

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


2 pounds ground chuck (80/20)
1 whole garlic, minced
2 medium yellow onions, minced
3 Habanero peppers, minced
Salt to taste
Black pepper to taste
Cumin to taste
2 medium avocados (Haas preferred)
4 tablespoons cilantro, chopped
1 tablespoon hot salsa (Chi Chis preferred)
1/2 tablespoon lemon juice, fresh
2 medium jalapeño peppers, chopped
Black pepper to taste
2 tablespoons vegetable oil
6 soft plain buns
6 slices chipotle cheddar cheese (recommend Sargento)
1 red medium onion, chopped
2 fresh medium red tomatoes, chopped



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

To make the patties: Combine the ground chuck, garlic, onions, habanera peppers, salt, black pepper, and cumin in a large bowl. Divide the mixture into 6 equal portions and make into 6 fairly flat patties.

To make the guacamole: Combine avocados, cilantro, hot salsa, lemon juice, jalapeño peppers and black pepper and mix well. Set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until opaque throughout, about 4 minutes on each side (until medium rare). During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast. Within a couple minutes of the burgers being done top each with a slice of cheese and continue grilling.

To assemble the burgers, place patty on the bottom bun. Top with 1/6 of the guacamole, 1/6 of the red onions, 1/6 of the tomatoes. Add the bun tops and serve.
Makes 6 burgers