1/2 cup sour cream
2 T Colavita extra virgin olive oil
2 T white onion, chopped
2 T Cilantro leaves, chopped
4 tsp fresh lime juice
1/4 tsp lime zest
1 tsp garlic, chopped
1/4 tsp ground chipotle pepper spice
1/2 tsp kosher salt
1/4 tsp fresh ground pepper
1/8 tsp Red pepper flakes
1 cup mayonnaise
2 lbs ground chuck
2 tsp kosher salt
1/2 tsp fresh ground pepper
Colavita extra virgin olive oil, for brushing grill rack
1 large heirloom tomatoe, cut into six 1/4 inch thick slices
Colavita Extra Virgin olive oil, for brushing the tomatoe slices
1/4 tsp kosher salt, for seasoning the tomatoes
1/8 fresh ground pepper, for seasoning the tomatoes
6 slices of Monterey Jack cheese
6 Country Potato buns, split
1 ripe avocado, peeled and sliced
Preheat gas grill to high.
To make the Valparaiso Mayonnaise: combine sour cream, olive oil, onion, cilantro, lime juice, lime zest, garlic, chipotle pepper sice, salt, pepper, and red pepper flakes into a blender. Blend until smooth. Transfer into a small bowl. Whisk the mayonnaise in until smooth. Cover and chill until needed.
To prepare the patties: combine the chuck, salt, and pepper in a large bowl. Mix together usig hands. Divide into 6 equal parts and form into patties.
Brush the grill rack with olive oil. Place the patties on the grill, cover and cook for 5 minutes. Turn the patties, and continue to cook for another 5 minutes. During the last 4 minutes, brush the sliced tomatoes both sides with olive oil and place on the grill, lightly salt and pepper and cook for 2 minutes, turn the tomatoes and grill another 2 minutes. Place the cheese slices on the patties 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 burger: slather the bun top with Valparaiso Mayonnaise adn place a patty on the bottom bun. On top of each patty place a grilled tomatoe and 3 slices of avocado. Add the bun top and serve.
Makes 6 burgers.