The Ultimate 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
2 tbls. fresh lime juice
1 tbls. olive oil
4 crushed garlic cloves (2 for cilantro sauce, 2 for burger)
1 lb. ground chuck
1 lb. ground sirloin
1 c. shredded monterey jack cheese
1/3 c. minced vildalia onion
1/2 c. panko bread crumbs
10 slices of precooked, crispy bacon crumbled
1/4 c. Sutter Home red zinfindel wine
1 whole egg
2 tbls. pickled jalapeno pepper chopped
1-1/2 tsp. season salt
2 tbls. worcestershire sauce
Vegetable oil for grill rack preparation
12 avocado slices
lemon juice to sprinkle on avocado to keep fresh
season salt to season avocados
6 beefsteak tomatoes
6 romaine lettuce leaves
6 red onion slices
6 soft kaiser rolls lightly toasted



Prepare a medium hot fire in a charcoal grill with a cover or preheat gas grill to medium high. To prepare cilantro sauce, combine all ingredients in food processor and process until smooth. Set aside. To prepare ultimate mexican patties, combine chuck, sirloin, cheese, onion, panko crumbs, bacon, wine, egg, jalapeno, salt and worcestershire sauce. Mix ingredients together carefully and divide to form (6) equally portioned patties. When grill is ready, brush racks w/ vegetable oil. Place patties on the rack, cover and cook, turning once, until preferred doneness (5-7 minutes each side for medium). During last few minutes, grill rolls, cut side down to toast lightly. While the burgers are cooking, take avocado slices and sprinkle w/ lemon juice. Sprinkle avocado slices with season salt. To arrange the burgers, spread each side of cut kaiser roll with cilantro sauce. On roll bottom, place a lettuce leaf, tomato slice, patty, 2 avocado slices and top with red onion. Add roll top and serve immediately. Makes 6 Ultimate Mexican Burgers