Posole Burger with Lime Cilantro Slaw

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


1 tablespoon vegetable oil
2 cups shredded cabbage
¼ cup onion, cut into thin slices
¼ cup chopped cilantro
¼ cup Mojo marinade
3 tablespoons fresh lime juice,
1 tbsp. for lime cilantro slaw,
2 tablespoons for creamy guacamole
2 avocados
2 cloves garlic, minced
2 ½ teaspoons salt, ½ teaspoon for creamy guacamole,
2 teaspoons for burgers
2 tablespoons sour cream
2 lbs. ground sirloin
2 tablespoons chili powder
1 ½ tablespoons dried oregano
2 teaspoons black pepper
6 Kaiser rolls



Rub grill with oil and preheat to 400 degrees. In a medium bowl, combine cabbage, onion, cilantro, Mojo marinade, and 1 tablespoon lime juice. Set aside. Reserve 2 tablespoons lime juice for guacamole. Remove skin and seed from avocado. Place in medium bowl with 2 tablespoons lime juice, garlic, ½ teaspoon salt, and sour cream. Mash together. Set aside. Reserve 2 teaspoons salt for burgers. Without overmixing, blend ground sirloin, chili powder, and oregano. Form 6 hamburgers. Sprinkle with evenly with salt and pepper on each side. Grill on side one for 4 minutes. Wrap buns in foil and place on grill. Flip burgers and grill on side two for 4-6 minutes depending on desired doneness. Remove buns from foil. Place one burger on each bun. Top burger with lime cilantro slaw. Spread creamy guacamole on bottom half of each bun. Serves 6.