Wine Varietal: Cabernet Sauvignon
This burger is chocked full of wonderful Texmex ingredients that I was raised eating and loving.It has a a cool scrumptious topping that melts in your mouth. As a native Texan, I can truly say that this burger represents many of the great flavors of our state.
QUACA MANGO SALSA:
2 large mango, peeled & diced
1/4 cup white onions, diced
2 cloves fresh garlic, minced
3 large jalapeno, finely diced
1/4 green onions, finely diced
4 dashes tabasco sauce
1 teaspoon white pepper
1/8 teaspoon cayenne
1 teaspoon salt
1 large lime, zested & juiced
4 large Avocados, peeled & pit removed & cut into bite size chunks
2 pounds ground chuck
1 bunch fresh cilantro, minced
3 large jalapeno, finely minced
2 cloves fresh peeled garlic, minced
2 tablespoons mild taco seasoning mix
2 tablespoons ground cumin
2 tablespoons black pepper
2 teaspoons salt
1/2 teaspoon cayenne
1 teaspoon granulated garlic
1 can rotel tomato original, drained
1 1/2 cup Mexican Four Cheese Blend Shredded (can be purchased preshredded in cheese section of grocery store)
2 sticks unsalted butter
1/2 cup Colavita Olive oil
Dash red pepper flakes
1/2 teaspoon ground cumin
1/4 cup cabernet sauvignon
2 cloves garlic, peeled & chopped
1/4 cup loosely packed fresh cilantro, chopped
6 large fresh hamburger buns
6 Boston Bibb lettuce leaves, washed & dried.
Oil or cooking spray for grill rack
To Prepare Salsa: In a bowl, add diced mango, onion, garlic, jalapeno, green onions, tabasco sauce, salt, pepper & cayenne. Mix gently to combine. Add lime juice & zest. Stir to combine. Add avocado chunks & gently stir in. Place in tightly covered bowl placing saran wrap directly over top of salsa to prevent browning. Chill until ready to serve.
BURGERS: Place ground chuck in a large bowl. In another container, combine, the minced cilantro, jalapeno, minced garlic, ground cumin, pepper, salt, cayenne, granulated garlic & taco seasoning. Stir to combine well. Divide Beef into thirds & add 1/3 third of the seasong to each third of beef gently stiring to combine. Combine all the meat & add the rotel tomatoes to the beef being careful not to overwork the meat. Divide the seasoned meat into 12 patties (six a little thicker & six thinner) large enough to fit buns. To the center of each thicker pattie, indent center slightly with your fingers or the bottom of a cup & add 1/4 cup of the four mexican shredded cheese. Cover with the other 6 patties & pinch sides to close. Cover & keep chilled until ready for grilling. Bring to room temperature if possible before cooking.
Prepare gas grill or charcoal grill to a medium high heat. When grill is ready wipe or spray racks well with olive oil or cooking spray.
To prepare basting butter place a medium sauce pan on grill, add butter & Colavita extra virgin olive oil & heat until butter begins to melt. Add dash red pepper flakes, cumin, cabernet sauvignon, garlic & fresh minced cilantro. Heat until flavors are blended. Brush both the insides of your buns, cover & set aside until burgers are grilled.
Place burgers on grill, baste with basting butter, close lid and repeat process two more times for about 5-7 minutes depending on doneness preference. Turn burgers once and repeat the process. When done remove to the side of grill or cover to keep warm & toast the already basting butter brushed buns being careful not to burn.
To Assemble: Place burger on bottom half of grilled bun. On top half of bun place lettuce leaf & fill with Quaca Mango Salsa. Place the bottom bun & burger on top of salsa bun & turn the burger over to serve.