Thats a lotta Carne Asada Burger

Pairs well with:


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


3 Avocados peeled and pitted
½ Onion White
¼ cup fresh Cilantro
1 Serrano’s seeded and minced
1 tablespoon
2 teaspoons Garlic Powder
1 teaspoon seasoned Salt,
Lemon and Chili seasoning
2 pounds ground chuck
2 tablespoon fresh Cilantro
1 tablespoon Paprika
1 tablespoon Garlic Powder
1 tablespoon seasoned Salt,
Lemon and Chili seasoning
Vegetable oil, for brushing on the grill rack
6 large seeded sandwich rolls, split
6 red leaf lettuce leaves
6 (1/4-inch-thick) large tomato slices
6 paper-thin White Onion slices, separated into rings



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the guacamole, combine all of the ingredients in a food processor and process until smooth. Set aside to allow the flavors to blend. To make the patties, combine the ground chuck, cilantro, paprika, garlic powder and salt, lemon, and chili seasoning in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. 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. When the patties are cooked, remove from the grill, stacking to keep warm. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, spread a generous amount of the guacamole over the cut sides of the rolls. On each roll bottom, place a red lettuce leaf, a tomato slice, equal white onion slice. Add the roll tops and serve. Makes 6 burgers