South of the Border Burgers

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.


Guacamole (recipe is below)
1 pound ground beef or chuck
1/3 cup prepared salsa
1/3 cup crushed tortilla chips
3 tablespoons chopped cilantro, fresh is best
2 tablespoons grated onion
1 teaspoon ground cumin
4 slices Monterey Jack Cheese
4 split kaiser rolls
Lettuce and sliced tomatoes if desired
1 ripe avocado, seed removed
1 teaspoon fresh lemon juice
1/4 teaspoon chopped garlic
1/4 teaspoon salt
1 tablespoon prepared salsa



Burgers: Combine ground beef, salsa, crushed chips, cilantro, onion and cumin in a mixing bowl. Mix thoroughly and shape into four burgers, about 4 inches across. Grill 8 to 10 minutes, until desired doneness, turning halfway. Place one slice of cheese on burger to melt during last minute of cooking. Place burgers on buns, top with guacamole, lettuce and tomatoes. Makes 4 servings Guacamole: Scoop avocado flesh from skin and place in mixing bowl. Mash avocado with fork, then stir in salsa, lemon juice, garlic, and salt. Serve on top of burgers at room temperature. (Can be prepared several hours in advance, store covered in refrigerator, then bring to room temperature before topping burgers.)