Smokin’ Stuffed Salsa burgers with Holy Guacamole

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


For the Holy Guacamole dressing
1 ripe avocado roughly chopped
2 T. sour cream
1 T. olive oil
1 T. finely chopped fresh cilantro
¼ t. garlic salt
For the stuffed burgers
4 small canned sweet peppers
½ small onion
½ c. finely crushed blue corn tortilla chips
1 lb. ground chuck
2 T. hot or medium salsa
2 eggs lightly beaten
2 T. olive oil
For the toppings and buns
2 medium red bell peppers deseeded
6 cheddar cheese hamburger rolls
2 T. olive oil



Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium high. Meanwhile, to make the Holy Guacamole dressing, combine the avocado, sour cream, and olive oil in a food processor. Process the mixture for 3- 5 minutes until smooth. Add the cilantro and garlic salt and pulse a few times to thoroughly mix the ingredients. Refrigerate the dressing until the burgers are finished. Finely dice the sweet peppers and the onion. Mix them together in a small bowl and set them aside. In a large bowl combine the tortilla chips, ground chuck, salsa, and eggs. Mix the ingredients until they are thoroughly combined. Handle the meat as little as possible to avoid compacting it. Form 12 thin patties (each about ½ of an inch thick) from the ground beef mixture. Take one patty and put 1 T. of the pepper and onion mixture in the center. Be sure to leave the edges of the patty clear. Then put another patty on top and seal the edges together. Repeat this process with the remaining patties. At the end, you should have 6 smokin’ stuffed salsa burgers. Brush the grill with the olive oil. Then, place the burgers on the grill. The burgers are cooked slightly more on the first side to make sure that the filling will not fall out when they are turned. For a medium burger, cook for 7 to 10 minutes on the first side and 3 to 4 minutes on the second. When you turn the burgers, carefully release them from the grill with the spatula before turning them over to keep them from falling apart. Place the red bell peppers on the grill. Turn the peppers as they cook to lightly char each side. Thinly slice the roasted red bell peppers into rounds. Slice the rolls in half and brush them with olive oil. During the last few minutes of cooking, put them cut side down on the grill and lightly toast them. To assemble the burgers, spread the top half of each sliced roll with the Holy Guacamole. Top the bottom half of each roll with one hamburger, a few slices of the red pepper, and the top half of the sliced roll.