TexMex Burgers with Fresh Pico de Gallo and Avocado Cream

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.


1 California avocado, mashed
2/3 cup sour cream
2 tablespoons whipping cream
1/8 teaspoon salt
1/2 cup seeded and diced tomatoes
1/2 cup diced red onion
1 fresh jalapeno pepper, seeded and diced
1/2 cup fresh cilantro, coarsely chopped
1 1/2 teaspoons fresh lime juice
Salt to taste
2 pounds ground chuck
2 tablespoons Colavita Extra Virgin Olive Oil
1/2 cup very finely chopped red onion
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 cup cider vinegar
1/4 cup prepared Enchilada Sauce
Vegetable oil, for brushing on the grill rack
6 slices Muenster cheese
6 slices Monterey Jack cheese
6 Ciabatta buns, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the avocado cream, combine the avocado, sour cream, whipping cream and salt in a small bowl. Stir to blend well. Cover and refrigerate until serving.

To prepare the pico de gallo, combine the tomatoes, onion, jalapeno, cilantro and lime juice in a medium bowl. Toss well and add salt to taste. Cover and set aside.

To make the patties, combine the chuck, oil, onion, chili powder, cumin, coriander, oregano, cinnamon, vinegar and Enchilada Sauce in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Shape into 6 patties to fit the bun size.

When the grill is ready, 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 to medium-well. Place a slice of Muenster and a slice of Monterey Jack cheese on each patty during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, spread a generous amount of the avocado cream over the cut sides of the buns. On each bun bottom, place a cheese-topped patty and an equal portion of the pico de gallo. Add the bun tops and serve.