Southwest Burgers with killer grilled guacamole

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.


For avocado cream:
2 poblano peppers
2 jalapeno peppers
4 medium tomatillos
½ cup fresh cilantro
Juice of 1 lime
¼ cup sour cream
1 medium sized ripe avocado
2 teaspoons cumin
½ tsp kosher salt

For burgers:
1 pound ground chuck
1 pound ground sirloin
½ cup minced green onion
1 tbs cumin
1 tsp kosher salt

6 slices of Muenster cheese
6 ¼ inch beefsteak or other large tomato slices (an heirloom Brandywine or Persimmon would be great!)
6 slices sweet onion (we use Texas 10/15) ¼ inch thick
12 leaves butter lettuce
½ cup chopped fresh cilantro

6 Kaiser rolls
Olive oil, for brushing on the grill rack



Preheat a gas grill to high. While grill is very hot, roast the poblanos, jalapenos and tomatillos – remove the tomatillos when they begin to char slightly and grill the chilis until the skin is very black. Wrap the chilis in a cloth or put them in a paper bag for several minutes to loosen the skin. Remove the skin and seeds from the chilis (this is easiest under running water). Coarsely chop the tomatillos. Turn the grill down to medium high.

Peel and pit the avocado then put all of the ingredients for the avocado cream into a processor and blend until blended but not completely smooth. Set aside.

Put the beef in a large bowl, and mix gently by hand with the green onion, cumin and salt. Form into 6 roll sized patties.

When the grill is ready for the burgers, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 5 – 7 minutes on each side for medium. In the final minutes of grilling, place the buns cut side down to toast, and put the cheese slices on the burgers to melt.

Assemble the burgers – place one lettuce leaf on the bottom halves of the rolls, then the onion slices. Place the patties on top of the onion, then equal parts of the avocado cream on each. Sprinkle with equal parts of the chopped cilantro, then the tomato slice and the rest of the lettuce leaves. Add tops of rolls and serve.

Makes 6 burgers