South of the Border Mexicali Pesto Burger with Firey Avocado-Jalapeno Topping

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Mexicali Pesto
1/2 cup Colavita Extra Virgin Olive oil
2 cups cilantro
2 jalapenos, stemmed and deseeded
2 garlic cloves, peeled
1/2 tsp salt
1/4 tsp. fresh ground black pepper
Firey-Avocado-Jalapeno Topping
6 ounces avocado meat, (approximately 2 small)
2 ounces unsalted butter, softened
1/4 cup cilantro
1 tablespoon fresh squeezed lime juice
1 whole jalapeno,sliced
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 lb. ground sirloin
1 lb. ground chuck
2 tablespoons hamburger Seasoning
3 limes, halved
Vegetable oil for brushing the grill
6 onion flavored hamburger buns
1/4 cup unsalted butter, softened
3 cups shredded romaine lettuce
6 1/4 inch large tomato slices
1/2 of a red onion, thinly sliced



Prepare a medium hot fire in a charcoal grill with a cover or preheat a gas grill to medium high. To make the Mexicali Pesto combine oil, cilantro, jalapenos, garlic cloves in a food processor. Puilse and process until well blended. Season with salt and black pepper. Set aside. To make Firey avocado-jalapeno topping,peel and pit avocados. Place avocados. lime juice, unsalted butter, cilantro and jalapeno in a food processor. Process until mixture is well blended. Season with salt and black pepper. Set aside. To make patties: Place ground beef (sirloin and ground chuck) and Mexicali Pesto, hamburger seasoning in a bowl. Mix well, handling the meat as little as possible to avoid compacting it. Divide the mixture into 6 equal portions and form into patties to fit the hamburger buns. Brush he grill with oil and place patties on the rack, cover and grill until browned on the bottom 3-4 minutes. Turn the patties and continue grilling until done to an internal temperature of 160 degrees, about 5 minutes. Squeeze a half lime on each cooked burger. Remove and keep warm, covered with foil. During the last few minutes of cooking time, spread the bottoms and tops of hamburger buns with unsalted butter. Place the rolls cut sides down on the outer edges of the grill rack to toast lightly. To assemble burgers: Place equal amounts of firey avocado-jalapeno topping on the cut sides of each hamburger bun.On each roll bottom place 1/2 cup shredded lettuce, a patty and tomato slice. Top with sliced onion. Add the top and serve. Makes 6 burgers Helen, Artesia, NM