Parilla Burgers with Smoky Goat Cheese Avocado Spread and Pomegrante-Citrus Slaw
When I grill I tend to gravitate to fresh bold flavors, probably due to having grown up in southern California with its abundance of fresh produce and prominent culinary influence from Mexico.When I am craving something delicious on the grill, or “la parilla”, these burgers definitely fit the bill. Mixing the beef with a touch of lamb adds a “gamey” flavor that adds a depth of flavor without being overpowering.
1 1/2 pounds ground chuck
1/2 pound ground lamb
1/2 cup grated red onion
1/2 cup drained and chopped (oil packed) sun-dried tomatoes
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon ground allspice
2 tablespoons chopped fresh cilantro
1 tablespoon slivered fresh mint leaves
1 1/2 teaspoons salt
Smoky Goat Cheese Avocado Spread:
1 small ripe California avocado
1-1/2 teaspoons fresh lime juice
4 ounces soft garlic, herb or plain goat cheese
2 teaspoons TABASCO Chipotle Pepper Sauce
1/2 teaspoon salt
1/4 cup fresh orange juice
1/4 cup pomegranate juice
3 tablespoons fresh lime juice
1 tablespoon honey
1/3 cup Colavita Extra Virgin Olive Oil
1/2 teaspoon salt
2-1/2 cups shredded red cabbage
1/2 cup peeled and shredded carrot
1/2 small red onion, thinly sliced
1/4 cup pomegranate seeds
1/4 cup chopped cilantro
2 tablespoons slivered fresh mint leaves
Vegetable oil, for brushing on the grill rack
6 telera or Kaiser rolls, split
Preheat a gas grill to medium-hot or prepare a medium-hot fire in a charcoal grill.
To make the patties, combine the beef chuck, lamb, onion, sun-dried tomatoes, garlic, cumin, allspice, cilantro, mint, and salt in a large bowl, handling as little as possible. Shape into 6 patties to fit the bun size. Cover loosely with plastic wrap and set aside.
To make the Smoky Goat Cheese Avocado Spread, mash the avocado, lime juice, goat cheese, pepper sauce and salt until blended. Chill until serving.
To make the Slaw, whisk together the orange juice, pomegranate juice, lime juice, and honey in a medium bowl; whisk in the olive oil and salt. Add the cabbage, carrot, onion, pomegranate seeds, cilantro, and mint; tossing to combine. Set aside.
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. Place the rolls, cut side down, on the outer edges of the rack to toast lightly during the last two minutes of grilling.
To assemble the burgers, spread the Smoky Goat Cheese Avocado Spread over the cut sides of the rolls. On each roll bottom place a burger patty, and equal portion of the slaw. Add the roll tops and serve.
Makes 6 burgers