Wine Varietal: Moscato
Fresh Avocado-Salsa Aioli:
1 ripe Hass avocado, halved, pitted, and peeled
1/4 c. good quality prepared salsa
1 seeded jalapeno pepper, finely minced
1 clove garlic
2 tsp. fresh lemon juice
2 Tbsp. olive oil
½ tsp sea salt
2 pounds ground chuck
1/4 c. canned enchilada sauce
1 c. Cape Cod Jalapeno & Aged Cheddar chips, finely crushed
1-1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Vegetable Oil for brushing on the grill
2 c. aged shredded cheddar cheese
1/3 c. melted butter
12 (8″) flour tortillas
6 slices ripe Heirloom or Beefsteak tomato (about 1/8″ thick each)
1/2 c. sour cream
1-1/2 c. shredded lettuce
Preheat a gas grill to medium-high heat.
To make the Fresh Avocado-Salsa Aioli, halve the ripe avocado and scoop the flesh into a food processor. Add the salsa, jalapeno pepper, garlic, and lemon juice. Puree well. With the food processor running on low speed, slowly drizzle in the olive oil. Once the oil is incorporated, place the mixture in a bowl. Stir in salt. Cover with plastic wrap and place in the refrigerator until ready to use.
To make the patties, combine the ground chuck, enchilada sauce, crushed potato chips, salt, and black pepper in a medium mixing bowl. Using hands, form into 6 equal patties (large enough to fit the tortilla).
Brush vegetable oil on the grill rack. Place the patties on the rack, close the lid, and cook for about 5-7 minutes on each side for medium doneness. Top each patty with about ¼ c. shredded cheddar cheese during the last 3 minutes of grilling. Meanwhile, brush the melted butter on each side of the tortillas. During the last 2 minutes of grilling, place the tortillas on the grill, flipping after 1 minute.
Remove the patties and tortillas from the grill.
To assemble the sandwiches, spread a generous amount of the Fresh Avocado-Salsa Aioli evenly across 6 tortillas. Place the cheddar topped burgers on top of the tortillas. Top with the tomato, sour cream, and shredded lettuce. Finish with the top tortilla. Serve and enjoy!