Triple C Burger

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.


3 tablespoons minced onion
1 tsp kosher salt
2 medium avocados
Caramelized Onions
1 tablespoon olive oil
1 large sweet onion, thinly sliced
1 tablespoon brown sugar
1 ½ lb ground beef
¼ lb quality chorizo (such as Boulder Sausage)
1/2 cup coarsely chopped peanuts
1/3 cup cilantro – chopped and lightly packed
2 ½ tsp cumin
1 ¼ tsp salt
1 can (7 oz) green chilies
½ cup bottled green chili sauce (such as 505)
1-2 chopped chipotle in adobo sauce (to taste)
Vegetable oil, to coat grill rack
Purchased Ciabatta bread, cut into 6 squares (about 4inx4in, to fit burgers) and sliced horizontally to mimic buns



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat. To make the guacamole, mash onion and kosher salt with a large mortar and pestle until smooth and juicy. Add avocados and slightly mash with a fork (avocado should remain a bit chunky). Scrape guacamole with a spatula into medium sized bowl that has a lid. Gently press plastic wrap on top of guacamole, making sure to cover it well in order to prevent browning. Seal bowl with lid. To make caramelized onions, combine the olive oil, onion, and brown sugar in a 12 inch non-stick fire-proof skillet and place on grill rack. Cook the onion mixture for 15 to 20 minutes, stirring occasionally, or until the onions are tender and golden brown. Remove skillet from grill and cover with foil to keep warm. Set aside. To make the patties, add beef, chorizo, peanuts, cilantro, cumin, salt, green chilies, green chili sauce and chipotle to a large bowl. Mix thoroughly, but gently, with your hands, taking care not too handle the meat mixture too much in order to avoid compacting it. Divide the mixture into 6 equal portions and form the portions into patties. Brush the grill rack with oil. Place the patties on the rack, directly over the fire, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, place the ciabatta bread, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a generous amount of guacamole on the toasted side of each bottom half of the ciabatta bread. Place a patty on top of each one. Cover each patty with a generous amount of caramelized onion. Add the ciabatta tops and serve.