Southwestern Roquefort/Avocado Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Burger Basics
1 1/2 lbs ground round cumin or dry cilantro flakes
Steak Seasoning
4 English Muffins (I prefer sourdough) or 4 hamburger buns Roquefort Topping
1/3 cup roquefort cheese
3 oz cream cheese
2 Tbsp Mayonnaise
1 tsp Worcestershire Sauce
dash of hot sauce
sliced avocado
Tomato sliced,
lettuce leaves, or onions sliced thin,
crisp bacon strips,
cheddar cheese slices.



Shape the ground round into four patties. Sprinkle on lightly cumin or dry cilantro n both sides and press into the meat. (some don't like this flavor and it can be omitted) Put on grill (or fry dry on top of stove) and cook to desired stage of done. When one side is done, flip and sprinkle on Steak Seasoning to taste. Finish cooking. Top each burger with the prepared roquefort topping and sliced avocado. Place on English Muffin, which may be toasted on grill or in toaster. For those counting carbs, omit English Muffin. You can add options of lettuce, onion, sliced tomato, crispy bacon stips, or cheddar cheese slices. Don't forget the salsa!