Monterey green chili burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


For the burgers:
1 slice good quality white bread
1/3 cup milk
1 1/2 lbs ground round
1 tsp. salt
1/2 tsp. fresh ground pepper
2 large garlic cloves minced fine
2 tbsp. canned chopped green chili peppers
1 cup grated monterey jack cheese
olive oil for brushing grill grate
For the buns:
6 good quality hamburger buns
mayonnaise (preferably homemade)
avocado (sliced)
tomato (sliced)
romaine lettuce, washed and torn into bun size pieces



Remove crusts from bread and tear into 1 inch pieces. Place bread in small bowl and cover with milk. Allow to sit until absorbed, about 5 minutes. Using a fork mash into a paste. Break beef up into medium bowl. Season with salt and pepper then add bread mixture, garlic, chilis and cheese. Using 2 forks (or hands) gently fold ingredients together until well mixed. Divide mixture into 6 equal portions and form into patties about 3/4 inch thick, handling as little as possible. At this point cover loosely with plastic wrap and place in refridgerator. Preheat gas grill to med-hot. Oil cooking grate and cook burgers until seared on both sides, 7-10 minutes total time. Remove burgers when done and allow to rest while preparing buns. Wrap buns in foil and place on top rack of grill for about 5 minutes, until warm. Split buns in half and spread both top and bottom with a 1 tbsp mayonnaise. Place letuce and a slice of tomatoe on bottom bun with burger on top. Top burger with 3-4 avocado slices then top bun.