Sonoran Beef Burgers with Avocado Lime Spread
Avocado Lime Spread:
1 large ripe, but still somewhat firm, California avocado, peeled and pitted
1/4 cup quality mayonnaise
2 tbsp fresh lime juice
2 tbsp chopped cilantro leaves
1/4 tsp freshly ground peppercorn melody
coarse salt to taste
Sonora Beef Burger:
1 lbs ground beef chuck
1/3 cup minced sweet onions
3 tbsp minced poblano chili pepper (or any mild green chili)
2 garlic cloves, pressed or minced
2 tsp unsweetened cocoa powder
1 tsp dried oregano, preferable Mexican oregano
1 tsp ground cumin
1 tsp coarse salt
vegetable oil for grill rack
6 ounces Monterey Jack cheese, thinly sliced
6 rolls, cut in half horizontally
6 leaves of red leaf lettuce
6 very thin slices of jicama, peeled
1 large tomato, cut into 6 slices
Place avocado in medium bowl; mash well. Add mayo, lime juice, cilantro, and pepper; mix well. Salt to taste; cover and set aside.
Prepare a gas grill for medium-high heat. To make the patties, combine the beef, onions, chilies, garlic, cocoa, oregano, cumin and salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Shape into six equal patties, formed to fit rolls.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to prefernce, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last minute of grilling.
Spread the avocado spread over cut sides of rolls. Top each roll bottom with a lettuce leaf, jicama slice, burger, and tomato slice. Cover with roll top. Makes 6 burgers.