Remember the Alamo Burger

Pairs well with:


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


Chimichurri Sauce
4-6 cloves garlic, minced
1 chipotle pepper in adobo sauce
2 tablespoons fresh oregano leaves
1 cup fresh parsley leaves (1 bunch, stems removed)
1/4 cup red wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil
Yield: 1 1/2 cups
Adobo Mayonnaise
1/2 cup mayonnaise
2 teaspoons adobo sauce
1/2 teaspoon salt
1 tablespoon finely chopped fresh cilantro
1 chipotle pepper, finely chopped
Yield: 1/2 cup
Guacamole Ingredients:
2 ripe medium Haas Avocados
2 tablespoons freshly squeezed lime juice
2 green onions (2 tablespoons), finely chopped
1 clove garlic, finely minced and crushed
1 teaspoon salt
2 tablespoon finely chopped cilantro leaves
2 tablespoons thick salsa
Revolutionary Patties
1 pound chopped beef sirloin
1 pound ground chuck
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/4 cup Zinfandel
3 tablespoons rendered bacon fat
Yield: 6 patties
Vegetable oil for brushing the grill
6 slices Asadero cheese (or substitute Monterey Jack)
12 slices Texas Toast
6 tablespoons butter, room temperature
6 red leaf lettuce leaves
6 (1/4-inch thick) large tomato slices
salt (for seasoning tomato slices)



Directions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat gas grill to medium-high. To make Chimchurri Sauce: Put garlic, chipotle pepper, oregano, parsley, red wine vinegar, cumin, salt and pepper in a blender or food processor. Process until smooth. With motor running, slowly pour in the olive oil in a fine stream continuing until mixture has combined. Can be refrigerated up to 2 weeks. To make Adobo Mayonnaise: Thoroughly mix all ingredients together in a small bowl. Set aside. To make Guacamole: Dice avocado flesh and roughly mash with a fork. Stir in remaining ingredients. Cover with plastic wrap directly on the surface to prevent oxidation and turning brown. Set aside. To make Revolutionary Patties: Break up both kinds of chopped beef into a medium bowl. Season with salt and pepper; add Zinfandel and bacon fat. Combine all ingredients, handling the meat as little as possible (to prevent toughness) but still incorporating all the ingredients. Divide evenly into six portions. Flatten each portion into patties to fit the Texas Toast. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, until preferred doneness, 5-7 minutes per side (or to 160* when an instant-read thermometer is inserted into the center of the burger). Brush each side with Chimichurri Sauce after it cooks. Top with Asadero cheese. Cover and cook an additional minute or until cheese melts. Remove patties to a heated plate. Loosely cover with aluminum foil to keep warm. Brush one side of Toast with butter; grill butter-side down until golden. To assemble burgers: Spread 1- 1 1/2 tablespoons Adobo Mayonnaise on uncooked sides of Toast. Place one cheese-covered patty on the mayonnaise. Evenly divide Guacamole over patties. Place a lettuce leaf, followed by a tomato slice (seasoned with salt) over Guacamole. Top with the remaining bread slices, mayonnaise-side down. Cut in half, if desired, for easier eating. Serve immediately.