Wine Varietal: Cabernet Sauvignon
I grew up in the south and was not exposed to Mexican food until I was an adult.I really enjoy the variety of flavors and spices you find in Mexican food. I like the spiciness it offers complemented by the sweetness from mangos and fresh tomatoes.
One half teaspoon lime juice
One quarter cup avocado
One quarter cup mayonnaise
One tablespoon fresh cilantro
One quarter teaspoon sea salt
1 and one half ponds ground chuck
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon garlic powder
One half teaspoon sea salt
One quarter teaspoon cayenne pepper
2 tablespoons freshly chopped cilantro
One half cup chopped onion
6 slices of Pepper Jack cheese (sandwich style pre-packaged)
6 romaine lettuce leaves shredded
Vegetable oil for brushing the grill rack
6 (one quarter inch thick) fresh tomato slices
12 slices of fresh Mango
6 good quality hamburger buns
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat.
To make the avocado spread measure the lime juice, avocado mayonnaise, cilantro, and sea salt into a mini food processor. Puree until smooth and set aside.
To make the burgers, combine the ground chuck, cumin, chili powder, garlic powder, sea salt, cayenne pepper, fresh cilantro and chopped onion in a large bowl. Handling the meat as little as possible to avoid over mixing, gently mix the ingredients. Divide the mixture into 6 equal portions and form into patties to fit the buns.
When the grill is ready, brush the grill rack with vegetable oil and place burgers on the grill. Turning only once, cook the patties until done to preference 5-7 minutes per side. Just before they are cooked all the way, place 1 slice of Pepper Jack cheese on each burger. Cover and continue to cook until melted. When the patties are finished, place the rolls cut side down and lightly grill to toast. Remove patties and let rest.
To assemble burgers, spread a generous amount of the avocado spread on cut side of the top bun. Place the burger on the bottom half of the bun. Top the burger with 1 slice of tomato, 2 slices of fresh mango and shredded romaine lettuce. Add the top of the bun and serve!