Proud Texan Guacamole Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


3 ripe avocados
2 roma tomatoes, diced
1 tablespoon of fresh lime juice
2 small cloves of garlic, finely chopped, 1 for the guacamole and 1 for the patties
1 large yellow onion, finely chopped, 1/2 for the guacamole and 1/2 for the patties
2 teaspoons coarse salt, 1/2 tsp. for the guacamole and 1 1/2 tsp. for the patties
1/2 teaspoon cracked black pepper, 1/4 tsp. for the guacamole and 1/4 tsp. for the patties
2 pounds ground chuck
2 teaspoons of ground cumin
2 canned chipotle peppers in Adobo sauce, finely chopped
1 tablespoon of canned Adobo sauce vegetable oil, for brushing the grill rack
6 sesame seed buns, split
6 slices of monterey jack cheese
12 slices of pre-cooked bacon



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the guacamole slice the avocados lengthwise, remove the seed, then scoop out the insides into a medium sized bowl. Add the tomatoes, lime juice, 1 clove of garlic, 1/2 of the onion, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix well with a fork, breaking up the avocado as you mix. Refrigerate until needed. To make the patties, combine the beef, clove of garlic, remainder of the onion, 1 1/2 tsp. salt, 1/4 tsp. pepper, cumin, chipotle peppers and Adobo sauce. 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. Brush the grill rack with oil. Place the patties on the rack, cover and grill until until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, top each patty with a cheese slice and 2 slices of bacon. To assemble the burgers, place a patty on each bottom bun then top generously with guacamole. Add the top buns and serve. Makes 6 burgers