Pinto Bean Burgers with Avocado Salad

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.


Avocado Salad:
1 small, ripe avocado, mashed
1 tsp. lime juice
1/3 tsp. salt
3 Tbsp. sour cream
2 cups shredded iceberg lettuce
2 lbs. ground chuck
2 tsp. garlic salt
1/2 tsp. cayenne pepper
3 Tbsp. chili powder
1 Tbsp. ground cumin
1/4 cup chili sauce
4 oz. canned pinto beans- drained well
1/2 cup finely chopped onion
vegetable oil for grill rack
6 fresh Kaiser rolls



To make Avocado Salad: In a medium size bowl, mash the pulp of a small ripe avocado. Add lime juice, salt, and sour cream and mix well. Toss with shredded lettuce, cover and refrigerate. To make Patties: Put ground chuck in a large bowl and set aside. In a small bowl, add garlic, salt, cayenne pepper, chili powder and ground cumin. Mix well and add to ground chuck. Add chili sauce, pinto bean, and onions, handling as little as possible, but mix well. Divide into 6 equal portions and shape patties to bun size. Cooking directions: Prepare a medium- hot fire in a charcoal grill with cover or preheat a gas grill to medium-high. When grill is ready, brush the grill rack with vegetable oil. Place patties on the rack and cook for 4-5 minutes. Then turn patties over and cook for an additional 4-5 minutes. During the last few minutes of cooking, place rolls cut side down on the outer edges of the grill to toast lightly. Serving directions: To assemble the burgers, on each roll bottom place a patty and add equal amounts of the avocado salad. Add roll tops and serve.