Palta Mole Chunky Burger (avocado, heart of palm or palmito and pineapple)

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


1/2 minced large – Vidalia onion
1/4 tablespoon olive oil
1 tablespoon crystal hot sauce
1 tablespoon Worcestershire sauce
sea salt to taste
lemon pepper to taste

4 tablespoons of mayo
2 tablespoons ketchup
1 tablespoon crystal hot sauce
16 oz avocado pulp puree (3 California or Florida Avocados, 5 Haas variety avocado)
3 tablespoons minced from canned hearts of palm
2 tablespoons minced from canned pineapple
1/4 tablespoon lime juice
sea salt to taste
lemon pepper to taste

2 Lbs Ground Sirloin
6 Kaiser rolls (lightly grilled)



Prepare as much ahead of time and refrigerate a minimum of an hour prior to grilling when possible, for fuller and better flavor, prepare and refrigerate overnight.

BEEF MARINADE: Mix all ingredients in a large bowl, mix in with meat. Prepare 6 large chunky patties, cover and refrigerate.

Take avocado puree, minced hearts of palm, pineapple, and mix with all other ingredients in a medium bowl, cover and refrigerate a minimum of an hour, make sure you add the lime to keep avocado puree fresh, bright and green.

40 minutes before grilling, prepare a medium-hot fire with Match Light Kingsford Charcoal, or your favorite easy to light charcoal, or gas grill if you prefer.

When grill is ready, spray olive oil on both sides of the patties. Grill 3 – 6 min on each side, per taste of temperature preference. Grill kaiser buns lightly 1- 1/2 minutes or lightly brown.

To assemble:
Place grilled kaiser rolls on a plate, serve the patties, then serve the Palta mole topping on top of the chunky and juicy burgers, and top with the kaiser bun.