Mi Casa-Su Casa Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1 large ripe avocado
1/2 c mayonnaise
Juice of 1 lime
1 c chopped fresh cilantro
2 lbs ground chuck (20% fat)
1 large poblano pepper-cored and chopped
1 cup chopped fresh baby spinach
2 T Sweet Smoked Spanish Paprika
1/2 cup golden raisins
2 T course ground black pepper
2 T salt
Vegetable oil for brushing the rack
6 slices of Mexican Queso Chihuahua cheese or Queso Blanco Cheese
6 corn topped Kaiser buns split



To make the Avocado Mayo: Peel and pit avocado. Mash avocado and combine with mayonnaise, juice of lime, and 1/2 c of cilantro. Mix until all ingredients are combined. Cover and refrigerate until serving.

Prepare a medium-hot fire in a charcoal grill or pre-heat gas grill to medium-high.

To make burgers: Combine ground chuck, poblano pepper, spinach, 1/2 c of cilantro, sweet smoked Spanish paprika, raisins, black pepper, and salt in a large bowl. Mix well to combine all of the ingredients. Divide the mixture and form into six equal patties to fit bun.

Brush grill rack with vegetable oil. Place burgers on the rack and cover. Grill until brown on bottom about 5-6 minutes. Turn the burgers and continue grilling until done to preference about 5 minutes for medium. During the last few minutes of cooking, top each burger with a slice of cheese, and place the buns cut side down on the outer edge of the rack to toast lightly.

To assemble the burgers, place a generous amount of the avocado mayo on the cut side of the bun. Place your burger on top, place another generous amount of avocado mayo. Add the bun tops and serve.