Wine Varietal: Zinfandel
2 ears fresh sweet corn on the cob, shucked washed and dried with paper towels
2 Tbs. extra virgin olive oil
3 Tbs. salt
3 Tbs. freshly ground pepper
12 oz. applewood smoked bacon cooked, drained on paper towels and chopped into bits (cooked in a skillet on the grill, reserving 1/4 cup of the bacon grease)
1/4 Cup sun dried tomatoes with herbs (out of a jar)
1/2 Cup finely chopped fresh cilantro
1 Hass avocado pitted, peeled and coarsely mashed with a fork
1/4 Cup of your favorite Ranch dressing
1/2 of a white onion finely chopped.
1 red bell pepper finely chopped
2 jalapenos seeded finely chopped
32 oz. (2 lbs.) lean ground beef (90/10 ratio)
2 Tbs. Garlic powder
6 slices of deli style natural cheddar cheese with chipotle peppers
1-1/2 Cup baby spring mix lettuce
1 lime (juice and zest)
1-1/2 Tbs. butter or margarine
6 onion rolls spread with the butter
Rub the corn on the cob with the olive oil and 1 tbs. each of the salt and pepper. Grill for 20 minutes over medium flames turning occasionally to roast evenly. Transfer to plate and let cool. When cool, slice corn off of cob with a sharp knife.
In a medium size mixing bowl mix together the bacon, sun dried tomatoes, cilantro, avocado and ranch dressing. Cover and refrigerate till needed.
In the same skillet used for the bacon, add the onion, bell pepper and jalapenos to the 1/4 cup of the bacon grease. Cook for 7 minutes stirring occasionally. Spoon onto a plate lined with two paper towels.
In a large mixing bowl mix together the beef, 2 Tbs. of the salt, 2 Tbs. of the pepper, garlic powder and 1 cup of the shaved corn from the cob. Divide evenly into six patties approximately 3/4″ thick and grill over medium flames approximately 6 or 7 minutes on each side or till no longer pink in the middle.
In a medium bowl toss together lettuce, lime juice and lime zest.
Toast buns. While buns are toasting divide the pepper and onion mixture among the tops of the six patties then top with a slice of cheese. When buns are toasted and cheese is melted, top with the bun and transfer the bottom buns to a plate. Divide the avocado mixture evenly among the bottom buns, then top each with 1/6th of the lettuce mixture then top with the hamburgers from the grill.