Quesidilla Hamburger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


1 pound ground lean beef
1 pound finely shredded mozzerella cheese 8
white corn tortilla
1 ripe haas avacado



Shape the meat into four 1/4 inch thick 5-6inch diameter patties. Halve, de-pit and peel skin away from avocado and slice into thin slices Place a non-stick griddle on grill. Place burgers on griddle and cook until juices just begin to pool on top of the burgers. Flip burgers onto different area of griddle to get griddle greased. Move burgers to grill, with mostly cooked side down. Grill about a minute, flip. Once burgers are flipped, Place tortillas on griddle making sure each gets some of the beef juices to keep them moist. Put 2oz. of cheese on each tortilla Juices should pool on burger about the same time the cheese melts. Flip the burger one last time so the pooled juices come off, and immediately move burgers onto tortillas. Put another tortilla (cheese side down) onto each burger and move to grill. Press for 20 seconds. Flip and press 20 more seconds. Cut into quarters and place avocado slices on each piece.