Vino Carne Asada Cheeseburger with Avocado Pineapple Salsa Salad
Growing up in Texas, Mexican food is a way of our life. We enjoy eating Mexican food at least once a week. Carne Asada is one of our favorites so I developed this recipe and it made us feel like we were out eating at our local Mexican restaurant.
Ingredients:
Vino Carne Asada Marinade, Butter Baste, Patties, and Pico de Gallo Completer
3/4 cup Sutter Home Zinfandel
1/2 cup Colavita Extra Virgin Olive oil, plus some for preparing the grill grates
1/4 cup white vinegar
1/4 cup fresh minced Cilantro
3 tablespoons fresh squeezed lime juice
3 tablespoons fresh squeezed orange juice
3 tablespoons pineapple juice
1 medium seeded and finely diced Jalapeno pepper
1 tablespoon Tabasco Chipotle Pepper sauce
1 tablespoon fresh minced garlic
1 tablespoon dried Mexican oregano
1 teaspoon Sea or kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 cup butter, at room temperature
2 pounds fresh 80/20 ground
Chuck Reynolds Parchment Paper
6 slices Colby Jack cheese
Avocado Pineapple Salsa
1 large ripe California Avocado, seeded, skin removed, and diced
1 cup NatureSweet Cherub Tomatoes, seeded and diced
1/2 cup diced onions
3 tablespoons fresh finely chopped Cilantro
3 tablespoons chopped pineapple
1 1/2 cups shredded and chopped lettuce
The Burger Finishers
6 Kings Hawaiian Original Sweet Sandwich rolls
3/4 cup mayo
Instructions:
Get the ground Chuck out to reach room temperature. Prepare the grill with the Colavita Extra Virgin Olive oil and preheat to medium high.
In a large bowl whisk together the Sutter Home Zinfandel, Colavita Extra Virgin Olive oil, vinegar, Cilantro, lime juice, orange juice, pineapple juice, Jalapeno pepper, Tabasco Chipotle Pepper sauce, garlic, oregano, salt, pepper, cumin, and chili powder. In another large bowl add the ground Chuck and break up using a large spoon. Pour 1/2 cup of the Vino Carne Asada Marinade and using the large spoon blend together. Using the large Reynolds Parchment Paper and a plate to flatten form 6 patties slightly larger than the King’s Hawaiian Original Sweet Sandwich rolls. Place the butter in a medium size bowl and 1/2 cup of the Vino Carne Asada Marinade and blend together. A third Carne Asada Marinade butter is for basting and the remaining is for the roll insides.
Place the patties on the grill for 8-10 minutes. In a medium size bowl add the diced California Avocado, the NatureSweet diced tomatoes, onions, Cilantro, pineapple, 1/4 cup Vino Carne Asada Marinade, and toss with the lettuce. Place the mayo in the bowl with the remaining Vino Carne Asada marinade and blend together.
Turn the patties, baste, and add a slice of cheese to each and grill another 8-10 minutes. Spread the Vino Carne Asada butter on the roll insides. With 3 minutes remaining on the patties place the roll insides down on the grill to toast to a light golden brown.
Baste the patties on both sides. Remove all from the grill, spread the Vino mayo on the toasted roll insides, and add a Carne Asada cheeseburger patty to each roll bottom, add the Avocado Pineapple Salsa Salad equally to each. Crown with the roll tops, and serve.
Prep Time: 45-50 minutes. Grill Time: 16-20 minutes.