Wine Varietal: Gewurztraminer
3 small California avocados, cubed
1/4 cup white onion, chopped
2 cloves of garlic
4 Roma tomatoes, diced
1/2 cup cilantro, chopped
2 teaspoons cayenne pepper
2 teaspoons salt
1 teaspoon black pepper
1/4 cup lime juice
2 pounds ground chuck
5 teaspoons Weber Grill Creations N’Orleans Cajun Seasoning
1/2 cup white onion, minced
2 cloves of garlic, minced
1/2 tablespoon of Lee & Perrins Worcestershire Sauce
1 teaspoon of black pepper
3/4 cup mayonnaise
1 tablespoon Tabasco Chipotle Pepper Sauce
Vegetable oil, for brushing on the grill rack
6 high-quality potato hamburger buns, split
6 Boston Lettuce Leafs
6 large tomato slices (about 1/4 thick)
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the guacamole spread, place avocados, onion, garlic, tomatoes, cilantro, cayenne pepper, salt, black pepper and lime juice in a food processor and pulse until ingredients are well combined. Transfer to medium bowl; cover with plastic wrap and refrigerate until assembly of burgers.
To make patties, combine chuck, grill seasoning, onion, garlic, Worcestershire sauce, and black pepper in a large bowl, handling the meat as little as possible. Form into 6 patties, loosely cover with plastic wrap and refrigerate until ready to grill.
To make mayo, in a small bowl, whisk together mayonnaise and chipotle pepper sauce, until well combined. Cover with plastic wrap and refrigerate until assembly of burgers.
Brush the grill rack with oil. Place the patties on the rack, cover, and cook for 5 to 7 minutes per side, until the desired doneness is reached. During the last two minutes of cooking, place the buns cut sides down on the outer edges of the rack to toast lightly.
To assemble the burgers, spread the guacamole spread over the cut sides of the bun tops. Spread mayo on each bun bottom, followed lettuce and tomato slice and top with patty. Add bun tops and enjoy!
Makes 6 burgers
Dahn Lyttle, Boise, ID