Spicy Aztec Burgers with Avocado and Lime

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.


2 pounds ground chuck
1/4 cup ground hazelnuts
1 tablespoon tomato paste
1/2 ounce unsweetened chocolate, chopped fine
2 teaspoons chile powder
2 teaspoons salt, divided
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
2 medium California Avocados
2 tablespoons lime juice
2 tablespoons chopped cilantro
1/3 cup sour cream
1 large red onion, peeled and cut in ¾-inch rings
2 tablespoons Colavita olive oil
6 seeded hamburger buns, split



Preheat a gas grill to medium-high.

To make patties, mix together ground chuck, ground hazelnuts, tomato paste, unsweetened chocolate, chili powder, 1 ½ teaspoons salt (reserve remainder for avocado), cumin, cinnamon and cayenne. Divide the mixture into 6 equal portions and form the portions into patties to fit the hamburger buns.

In a medium bowl mash together avocado, lime juice and ½ teaspoon of remaining salt until almost smooth. Mix in chopped cilantro and sour cream and refrigerate until read to use.

Spear the onion rings on skewers and paint with olive oil. Grill onions over high heat for 7 minutes until soft and marked by the grill. Carefully flip onion rings and grill 5-7 more minutes. Transfer to a plate and reserve until later.

Place the patties on the grill rack, cover, and grill over medium-heat until browned on the bottoms, about 5 minutes. Turn the patties and continue grilling until done to preference, about 4 minutes longer for medium. During the last few minutes of cooking, carefully place the hamburger buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble burger, remove onions from skewer and layer grilled onions on the bottom hamburger bun. Top with grilled patty and a heaping scoop of Avocado Lime Crema. Add the burger top and serve.

Makes 6 burgers