Wine Varietal: Zinfandel
2 pounds ground chuck
2-1.25 ounce packages McCormick Original Taco Seasoning Mix
1/3 cup fresh corn kernels
1/3 cup red bell pepper, diced
1/3 cup canned black beans, drained
1 clove garlic, minced
3/4 tsp cumin
1/2 tsp salt
2 TB olive oil
Sweet Potato Straw:
3 cups sweet potato, grated
3 cups vegetable oil, for frying
2-7 ounce packages Wholly Guacamole Spicy (Note: 1- 14 ounce box holds 2-7 ounce packages)
6-1 ounce slices cheddar cheese
1-8 ounce bottle Ortega Taco Sauce Original Medium
6 onion rolls, split
Vegetable oil, for brushing on the grill rack
Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill with a cover.
In a medium bowl, without overhandling, mix the taco seasoning into the meat. Form 6 patties, flattening to fit the rolls, wrap loosely in plastic wrap, and set aside.
Combine the corn, pepper, beans, garlic, cumin, salt, and olive oil in a bowl. Mix well. Cook for 4-6 minutes in a small saucepan, stirring often. Set aside.
Heat the 3 cups of vegetable oil in a medium saucepan until a drop of watter sizzles on its suface. Carefully slide the 3 cups of grated sweet potato into the oil and fry, stirring often with a wooden spoon until the strands are golden and crispy. Drain on paper towels and set aside.
Empty the taco sauce and the guacamole packages into separate bowls for readiness at assembly.
Brush the grill rack with 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. Once the patties have been turned, and during the last 2-3 minutes of grilling, place a cheese slice on each patty. While the cheese melts, place the rolls, cut side down, on the outer edges of the rack to toast very lightly during the last minute of grilling.
To assemble the burgers, top each roll bottom with an equal portion of guacamole, a patty, an equal portion of taco sauce, an equal portion of confetti salad, an equal portion of sweet potato straw, and a roll top.