The Ultimate Lean Mexican Burger

Pairs well with:


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


cilantro sauce:
2 bunches of fresh cilantro
1/4 c. sliced toasted almonds
1 tbls. lime juice
1 tbls. olive oil
1 chopped garlic clove
1 lb. ground chuck
1 lb. ground sirloin
1/2 c. shredded reduced-fat monteray jack cheese
1/3 c. minced valdalia onions
1/3 c. panko bread crumbs
6 stripes cooked crumbled turkey bacon
1/4 c. red zinfindel
1 egg
2 tbls. pickled jalapeno pepper slices
1 tbls. crushed garlic
1-1/2 tsp. season salt



Vegetable oil for grill rack 12 avocado slices lemon juice to sprinkle on avocado to keep fresh salt and pepper to season avocado 6 beefsteak tomato slices romaine lettuce leaves red onion slices 6 whole wheat kaiser rolls Cilantro Sauce: Combine all ingredients in a food processor. Process on high speed till mixture is smooth. Set aside. Burgers: Combine all ingredients for burgers. Mix together carefully and shape into 6 same size burgers. Prepare a medium hot fire in a charcoal grill with a cover or preheat gas grill to medium high. When grill is ready, brush racks with vegetable oil. Place patties on the rack, cover and cook, turning once until preferred doneness (5 to 7 minutes on each side for medium). During last few minutes grill rolls cut side down to toast lightly. To assemble: Spread cilantro sauce on bottom half of roll. Place lettuce leaf on top. Place burger on top, add tomatoes slices, onion and avocado and finish with roll. Yummm!