Spicy Frijoles and Guacamole Burger

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 medium size ripe California avocados, pitted and peeled
¼ cup minced fresh cilantro
2 tablespoons fresh lime juice
1 ½ teaspoons kosher salt
2 pounds ground chuck
¼ cup store bought taco sauce
2 ½ teaspoons kosher salt
1 ½ teaspoons cayenne pepper
1 teaspoon chili powder
1 medium jalapeno pepper, seeded and diced fine
1 cup canned spicy chipotle refried beans
vegetable oil for the grill rack
9 ounces pepper jack cheese, sliced thin
6 medium sized bolillo rolls, sliced in half horizontally
2 cups shredded lettuce
36 slices pickled jalapeno (nacho slices)
1 cup chunky style medium hot store bought salsa



To prepare the guacamole place the avocados in a medium bowl, mash lightly with a fork, add the cilantro, lime juice and salt, stir to distribute the ingredients well, cover and refrigerate while preparing the patties. Prepare a charcoal grill with a lid for medium hot cooking. To make the patties, place the ground chuck in a large bowl, add the taco sauce, kosher salt, cayenne pepper, chili powder and jalapeno pepper, mix gently to distribute all of the ingredients. Divide into 6 equal portions; pat into ¾ inches thick oval shaped patties. Place the refried beans in a small sauce pan, place on grill stirring occasionally to heat until warm, set aside. Brush the grill with the vegetable oil, place the patties over the hottest part of the grill, cook three minutes, turn over and divide the cheese evenly over the top of the patties, cook an additional 2 minutes, then cover for 30 seconds to melt the cheese. Remove the patties from the grill. Remove some of the bread from the inside of the top and bottom of the bolillo rolls to better accommodate the fillings and toppings. Quickly toast the buns on both sides on the hot grill, about 20 to 30 seconds per side. To assemble the burger, place the toasted roll bottoms on a plate, divide the warmed refried beans and spread over the bottom bun, top evenly with the shredded lettuce and place the cooked patties on top of the lettuce. Place 6 jalapeno slices on top of each patty, top evenly with the prepared salsa. Divide the guacamole evenly and spread on the top of the buns, place on top of the patty, pressing down slightly, cut in half and serve.