Nacho Burgers with Salsa Salad and Sour Creamy Guacamole

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


12 slices tomatoes
12 thin slices onion
1/4C pickled jalapeno minced
1 garlic clove minced
1 T pickled jalapeno juice
3T lime juice
1t kosher salt
1/2 t sugar

1 Haas avocado
1T lime juice
1t pickled jalapeno minced
1 garlic clove minced
1T onion minced
1/2 t salt
2T sour cream

1t chili powder
1t cumin
1/2 t paprika
1/2t onion powder
1/2t garlic powder
1/2 t salt
1/4t pepper

1 1/2 lb ground chuck
vegetable oil to brush on grill rack
6 good quality bun split
6 sharp cheddar cheese slices


To make the salsa salad, in a 1 quart resealable bag place the tomato slices and onion slices. In a small bowl combine the jalapeno, garlic, jalapeno juice, lime juice, salt and sugar, pour over tomatoes and onions. Refrigerate until serving, flip the bag 3-4 times.

Preheat gas grill to medium-high.

To make the sour creamy guacamole, cut the
avocado in half , remove the pit and the skin. In a small bowl smash the avocado with a fork until mostly smooth with some small peices, add the lime juice and stir.
Stir in jalapeno, garlic, onion, salt and sour cream. Cover and refrigerate until serving.

To prepare the seasoning mix and patties throughly combine the chili powder, cumin, paprika, onion powder, garlic powder, salt and pepper. Combine the season mix with the beef, mix well handling the meat as little as possible to avoid compacting it. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.

When the grill is ready brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once until done to preference, 5-7 minutes on each side for medium. During the last few minutes place the buns on the outer edges of the rack to toast lightly. In the last minute place the cheese slices on each of the patties, close the cover until melted.

To assemble the burgers spread a generous amount of sour creamy guacamole on the bottom bun, followed by the beef patty, 2 onion slices and 2 tomoto slices and finished with the bun top.

Makes 6 servings.