Volcano 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.


Lava Sauce:
1 cup Mayonnaise
2 tsp ground Chipotle Chile Pepper spice
1/4 tsp cayenne pepper
1/4 tsp kosher salt
1 T honey
2 lbs ground chuck
1 fresh red chile, chopped
1 jalapeno, remove seeds, chopped
2 tsp ground Chipotle Chile Pepper spice
1/4 tsp cayenne pepper
2 tsp Kosher salt
Vegetable oil, for brushing the grill rack
6 kaiser buns, split
6 slices pepper jack cheese
1 large heirloom tomatoes, cut into 1/4 inch thick slices.
Colavita extra virgin olive oil, for brushing the tomatoe slices.
1 ripe California avocado, peeled and sliced.



Directions: Preheat your gas grill to high To make the Lava sauce, combine the mayonnaise, chipotle chile pepper, cayenne, salt and honey. Refrigerate until served. To make the patties, combine the ground chuck, red chile, jalapeno, chipotle chile pepper, cayenne, and kosher salt. Mix together using your hands. Divide the mixed ground beef into 6 equal parts and form into patties. Brush the grill rack with vegetable oil. Place the patties on the grill, cover and grill for 5 minutes. Turn the patties, and continue grilling for another 3 to 5 minutes. During the last few minutes of grilling, place the split kaiser bun on the grill and toast lightly and place a slice of pepper cheese on each patty. Remove the patties from the grill and let rest while grilling the tomatoes. Brush both sides of the sliced tomatoes with olive oil and place on the grill. Cover and grill each side of the tomatoes for 1 to 2 minutes. To assemble the burger, slather the bun top with the Lava sauce and place a patty on the bottom bun. On top of each patty, place a grilled tomatoe and 3 slices of avocado. Add the bun tops and serve. Makes 6 burgers.