South of the Border Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


2 ripe avocados,peeled and pitted
3 tablespoons lime juice
1 teaspoon minced garlic
1/2 tablespoon red hot sauce
1/4 teaspoon kosher salt
2 pounds ground chuck
2 teaspoons kosher salt
2 teaspoon ground cumin
2 teaspoons chilli powder
2 teaspoons chopped cilantro
1 jalapeno chile pepper,diced
1/2 cup corn,black bean,roasted red pepper salsa 
vegetable oil to brush grill
6 slices pepperjack cheese
6 slices monterey jack cheese
6 sesame seed buns,split
6 lettuce leaves
6 slices tomato
1/3 cup of the corn,black bean,roasted red pepper salsa



Prepare the guacamole topping first. Place avocados in a small bowl and mash coarsely with a fork. Stir in the lime juice,minced garlic,hot sauce and salt. Refrigerate until ready to use later on top of bun. Preheat the grill to a medium-high heat. To prepare the patties: Crumble the ground chuck in a large bowl. Add the salt,cumin,chilli powder,cilantro, jalapeno,and salsa. Mix well,handling the meat as little as possible. Divide the mixture into 6 equal portions and form the patties to fit the buns. When grill is ready,brush grill rack with the oil. Place patties on the grill rack,cover and cook turning once. Cook 5-7 minutes on each side,until interal temperature reaches 160 degrees. Add a slice of pepper-jack and monterey jack cheese to each patty the last minute of cooking. Cover to melt cheese. Remove to a platter. Toast buns,open side down, on the outside of grill for 30 seconds. To assemble the burgers, place bottom of bun on a serving plate. Add lettuce leaf,patty,and tomato slice. Top with a heaping teaspoon of the salsa. Spread guacamole on the bun top and place on burger. Serve burgers. Makes 6