RECIPES: Recipe Details

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Colibri Ranch's Mesquite-Grilled Centennial Burgers

The 2004 Finalist burger recipe pairs perfectly with Sutter Home White Zinfandel. This is a “Great American Burger” because it uses simple ingredients and simple techniques.

Serves 
Makes 6 burgers
Ingredients 

Avocado Mayo:

1/2 cup Hellman’s (Best Foods) mayonnaise
1 tablespoon Plochman’s premium stoneground mustard
2 Haas avocados, peeled and finely chopped
Pinch of ground cumin

Vegetable Packet:

18-inch piece of heavy-duty foil
6 large mushrooms, chopped
1 large red bell pepper, cut crosswise into 6 rings, seeds and pith removed
1 tablespoon Worcestershire sauce
2 tablespoons butter, cut into small chunks

Patties:

5 garlic cloves, chopped
2 pounds lean ground beef
1 tablespoon Worcestershire sauce
2 tablespoons Tabasco Chipotle Pepper Sauce
1 teaspoon coarsely ground black pepper
1 teaspoon Twang Premium Lemon-Lime Beer Salt
2 tablespoons Sutter Home White Zinfandel
6 The Laughing Cow Creamy Swiss cheese wedges
1 bottle Hormel Real Bacon Bits

Kingsford charcoal with mesquite
Oil for brushing grill
8-ounce spray bottle filled with Sutter Home White Zinfandel
6 large hamburger buns
6 lettuce leaves
1 large tomato, cut into 6 slices
1 large red onion, cut into 6 slices

Instructions 

For Avocado Mayo, measure mayonnaise into glass measuring cup. Add mustard, avocados, and cumin. Blend and chill.

For vegetable packet, using the foil, layer mushrooms and bell pepper rings in the center of it. Sprinkle with Worcestershire sauce and butter. Close/seal foil around vegetables. Set aside.

For burger patties, in a large bowl, combine chopped garlic, ground beef, Worcestershire sauce, pepper sauce, black pepper, salt, and 2 tablespoons White Zinfandel. Divide mixture into 6 equal balls. Set aside.

Remove wrappers from individual cheese wedges. Sprinkle bacon bits on each wedge, covering all sides. Using your thumb, make an indention in the center of each meat ball and insert a cheese wedge. Close meat around cheese and flatten into 4 1/2-inch diameter patties. Set aside.

Prepare a direct medium-hot fire with mesquite charcoal. Brush oil on rack. Place foil-wrapped vegetable packet on edge of grill. Center burger patties on grill. Using the spray bottle of wine, occasionally spritz the top of patties as they cook. Grill 8 to 10 minutes each side, or to desired doneness. Cook vegetable packet about 5 minutes.

Slather inside of buns with Avocado Mayo. On bun bottoms, place lettuce, tomato slices, patties, and cooked red pepper rings. Spoon cooked mushrooms in center of pepper rings. Top with onion slices and bun tops.

Serve with your choice of Sutter Home wine. ENJOY!

Comments 

Texas ranch life is always busy, so we enjoy celebrating the simple joys of life. This is a “Great American Burger” because it uses simple ingredients and simple techniques. The flavor combination of mayonnaise/mustard used by Fletcher Davis on the first hamburger has only been enhanced by adding avocados.

I think “Old Dave” would approve. He’d probably slap his legs and holler, “Come and git it!”