Nacho Liberation Burger with a guacomole attiude

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


4 large avocados, pitted and removed from their skin
1 large tomato, diced
1/2 red onion diced
1 tablespoon Chipotle Pepper Sauce
1 tablespoon minced fresh garlic
Salt and pepper to taste
Nacho cheese Cheese Spread
6 ounces Sharp Cheddar Cheese
3 ounces pepper jack cheese
1 tablespoon chili powder
3 ounces Beer
Salt and pepper to taste
1 pound ground chuck
1 pound ground sirloin
1/3 cup minced sweet onion
4 cloves garlic, minced
1 jalapeneo, seeded and diced
1 tablespoon worcestershire sauce
1 tablespoon grill seasoning
Vegetable oil, for brushing on the grill rack and avocados
6 (4 1/2-inch) soft Kaiser rolls, split
6 romaine lettuce leaves
6 (1/4-inch-thick) large tomato slices



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the guacomole, combine the avacado, oil, and salt and pepper in a large bowl and coat the avacado. Grill the avacado till grill marks form. In a large bowl, combine the avacado, onions, tomatoes, pepper sauce and garlic and mash making sure there are still lots of lumps. Cover and set aside until needed. To make the nacho sauce, combine the cheeses, chili powder, beer and salt and pepper in a fire-proof saucepan, cover, and set aside. To make the patties, combine the chuck, sirloin, onion, garlic, jalapeno, worchester sauce and grill seasoning in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. 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 to 7 minutes on each side for medium. Meanwhile, place the saucepan with the nacho cheese on the outer edge of the rack to warm the cheese mixture until it reaches a very thick, liquid consistency. Remove the saucepan from the grill and set aside. When the patties are cooked, remove from the grill, stacking to keep warm. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, spread a generous amount of the guacomole mixture over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a tomato slice, a patty smothered with the nacho cheese sauce. Add the roll tops and serve. Makes 6 burgers