Wine Varietal: Merlot
2 lbs. ground chuck
2 1/2 tablespoons soy sauce
1 teaspoon white vinegar
1 teaspoon oregano
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon lime zest
Cilantro-Onion Relish Ingredients
½ cup onion, thinly sliced
1/3 cup cilantro, roughly chopped
2 tablespoons lime juice
Guacamole Spread Ingredients
1 large ripe avocado
1 tablespoon lemon juice
¼ teaspoon salt
Vegetable oil, for brushing the grill rack
6 ounces pepper jack cheese, sliced to accommodate 6 burgers
6 soft Kaiser rolls, split
6 large slices beefsteak tomatoes
Preheat a gas grill to medium-high.
To make the patties, combine the ground chuck, soy sauce, vinegar, oregano, salt, pepper, cumin, garlic powder, onion powder, chili powder, paprika, and lime zest. Shape into 6 patties to fit the Kaiser rolls. Indent the center of each patty with your thumb to help it maintain its shape while cooking. Loosely cover with plastic wrap and set aside.
To prepare the Cilantro-Onion Relish, combine the onion, cilantro, and lime juice in small bowl. Cover tightly with foil and set aside.
To prepare the Guacamole Spread, remove skin and pit from avocado and mash avocado in a medium bowl. Add lemon juice and ¼ teaspoon of salt. Combine thoroughly. Cover tightly and set aside.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 6 minutes on each side for medium. Place the pepper jack cheese slices on the patties during the last 3 minutes of grilling. Place the rolls, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers, place tomato slice on bottom of roll, followed by a cheese-topped patty, then an equal portion of Cilantro-Onion Relish. Spread an equal portion of Guacamole Spread on top half of roll. Add the roll tops and serve.