Wine Varietal: Pinot Noir
2 ripe Hass avocados, pitted
¼ cup minced red onion
2 tablespoons minced cilantro
1 medium tomato, seeded and diced
Juice of 1 lime
1 clove garlic, minced
1 teaspoon salt
½ teaspoon cumin
Bacon, Green Chile & Chihuahua Pimiento Cheese
6 slices bacon, finely diced
2 cups Chihuahua cheese, grated
¾ cup mayonnaise
1 4-oz. can diced green chiles
¼ cup of jarred pimientos, drained and diced
1 tablespoon Tabasco Chipotle Pepper Sauce
2 lbs. freshly ground chuck
2 jalapenos, seeded and diced
4 cloves garlic, minced
1 tablespoon chili lime salt (recommended: Cholula chili lime seasoning)
Vegetable oil, for brushing grill rack
6 good quality hamburger buns, split
2 cups shredded romaine lettuce
Prepare a medium-hot fire in a charcoal grill or preheat gas grill to medium-high heat.
To make guacamole, combine avocado, red onion, cilantro, tomato, lime juice, garlic, salt, and cumin. Mash with the back of a spoon until creamy and well combined. Cover and refrigerate.
In a large sauté pan set over the grill, cook bacon until brown and crisp. With a slotted spoon, remove and drain on paper towels. Put Chihuahua cheese, mayonnaise, green chilies, pimientos, and Tabasco sauce in a small bowl, stirring to combine. Once cool, add bacon. Cover and set aside.
Combine chuck, jalapenos, garlic, and chili lime seasoning in a large bowl. Mix gently to combine and divide mixture into 6 patties. Brush grill rack with vegetable oil. Place patties on grill and cook, turning once, approximately 5-7 minutes per side for medium, or until desired doneness.
Place hamburger buns, cut side down, on outer edges of grill rack to lightly toast and crisp for about 1-2 minutes. Remove from grill and spread each bun bottom liberally with pimiento cheese mixture. Replace bun bottoms on grill briefly, spread sides up, to warm mixture and melt cheese.
To assemble, place burger patties on top of bun bottoms. Top with a mound of shredded lettuce, and a scoop of guacamole. Add bun tops and enjoy!