Mi Casa-Su Casa Burgers

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


Avocado Mayo
1 large ripe avocado
½ c mayonaise
Juice of 1 lime
½ c chopped fresh cilantro
2lbs ground chuck (20% fat)
1 large poblano pepper-cored and chopped
2 cups chopped fresh baby spinach
½ cup chopped fresh cilantro
1T cumin
1T ground corriander
½ cup golden raisins
2T course ground black pepper
2T salt Olive oil for brushing the rack
6 slices of Mexican Queso Chihuhua cheese
6 corn topped
Kaiser buns split



Directions Prepare a medium-hot fire in a charcoal grill or pre-heat gas grill to medium-high. To make the Avocado Mayo, peel and pit avocado. Mash avocado and combine with mayonnaise, juice of lime, and cilantro. Mix until all ingredients are combined. Cover and refrigerate until serving. To make burgers, combine ground chuck, poblano pepper, spinach, cilantro, cumin, ground coriander, 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 olive oil. Place burgers on the rack and cover. Grill until brown on bottom about 4-5 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.