Taco Burger with Sweet Corn Salsa and Avocado Spread

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


Avocado Spread
2 ripe Hass avocados
1/4 teaspoon ground cumin
1 teaspoon lemon juice
1/4 teaspoon of Kosher salt
1 tablespoon green onion, finely chopped
1/4 cup Roma tomatoes

Sweet Corn Salsa
4 ears of sweet corn husked (about 2 cups of corn)
1 tablespoon of Colavita extra virgin olive oil (to brush on corn for grilling)
1 tablespoon Colavita extra virgin olive oil (for salsa mixture)
1/4 cup red wine vinegar
1/3 cup of red onion, chopped
2 cloves garlic, minced
1 cup of diced Roma tomatoes
3 tablespoons chopped fresh cilantro
1/2 cup of black beans, drained

2 pounds freshly ground chuck
1/4 teaspoon of Tabasco pepper sauce
1/2 teaspoon of cayenne pepper
1/2 teaspoon of chili powder
1/2 teaspoon of red pepper flakes
1/2 teaspoon paprika
1 teaspoon of ground cumin
1/4 teaspoon of oregano
2 teaspoons of Kosher salt
1/2 teaspoon of black pepper
2 cloves of garlic minced
2/3 cup of red onion, chopped

2-3 tablespoons of vegetable oil for brushing on the grill rack
6 quality hamburger buns
18 blue corn tortilla chips


Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill with a cover.

To make the avocado spread, peel and pit the avocados. Put the peeled and pitted avocados in a bowl. Add the ground cumin, lemon juice, Kosher salt, green onions and tomatoes to the avocado. Mash the avocado mixture until blended. Cover and refrigerate until serving

To make the sweet corn salsa, brush the 4 ears of husked sweet corn liberally with the olive oil. When grill is ready, put the sweet corn on the grill. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Remove sweet corn from grill and let cool (about 5 minutes), Cut off the kernels from the cob into a large bowl. Add to the sweet corn the olive oil, the red wine vinegar, red onion, garlic, tomatoes, cilantro, and black beans. Mix well to combine and refrigerate until serving.

To make the patties, combine the freshly ground chuck, Tabasco pepper sauce, cayenne pepper, chili powder, red pepper flakes, paprika, ground cumin, oregano, Kosher salt, black pepper, garlic, and red onion in a large bowl. Mix together well. Divide the mixture into 6 equal portions and form into patties.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium.

During the last two minutes of cooking, place the buns cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread 1 tablespoon of avocado mixture on each top and bottom cut side of the bun. On each bun bottom, place a grilled patty. On each grilled patty spread 1/3 cup of sweet corn salsa. Place 3 blue corn tortilla chips on top of the sweet corn salsa. Add the buns tops and serve.

Makes 6 burgers