Wine Varietal: Merlot
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium red onion, diced
2 Roma tomatoes, seeded and diced
1/2 cup chopped cilantro
1 clove garlic, minced
Refried Black Beans:
1 32-ounce cans of black beans, rinsed and drained
1 cup beef stock
1/2 teaspoon kosher salt
3 tablespoons olive oil
3 cloves of garlic, finely minced
Chipotle Creme Fraiche:
1 cup creme fraiche or Mexican crema
2 tablespoon pureed chipotle chile in adobo
2 teaspoons honey
1 teaspoon lime zest
1 tablespoon chopped cilantro
1 1/2 pounds freshly ground sirloin
1/2 pound freshly ground chuck
2 teaspoons ground cumin
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 tablespoon poblano pepper, finely minced
Vegetable oil, for brushing the grill rack
6 Good Quality Kaiser rolls, split
For the Guacamole: in a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Put the guacamole in a glass or plastic container, cover and set aside until ready to serve.
For the Refried Black Beans: place black beans, beef stock, and salt in food processor, puree. In a large saucepan over low-medium heat, add the olive oil and garlic and saute about 1 minute. Add the beans and continue cooking over medium heat, stirring frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes. Put the refried beans in a glass or plastic container, cover and set aside until ready to serve.
For the Chipotle Creme Fraiche: in a small bowl, add the creme, chipotle puree, honey, lime zest, and cilantro until well combined. Place in glass or plastic container, cover and place in refrigerator or ice cooler until ready to serve.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
For the Patties: In a large bowl, combine sirloin, chuck, cumin, grill seasoning, and poblano pepper. Mix well, handling the meat as little as possible to avoid compacting it. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
Brush the grill rack with oil. Place the patties on the rack, 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 rolls cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers: place equal portions of the refried black beans on each roll bottom, followed by a patty, a generous equal portion of the guacamole, and a dollop of the Chipotle Creme Fraiche. Add roll tops and serve.
Makes 6 burgers