Wine Varietal: Cabernet Sauvignon
Mexican Corn Relish
2 ears fresh corn
1 small onion, chopped
1 large tomato
½ cup cilantro, chopped
½ cup cotija cheese
½ tsp kosher salt
12 slices bacon
1 lb ground sirloin
1 lb ground chuck
1 tsp fresh minced Mexican oregano
1 tsp ground cumin
1 ½ tsp kosher salt
1 tsp freshly ground pepper
1 cup mayonnaise
2 avocados, diced
2 cloves garlic, grated
Cooking spray, for grill
6 lettuce leaves
6 good quality hamburger buns, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make relish, shuck the ears of corn and cook on grill 8 to 10 minutes. Scrape cooked corn into large bowl. Add chopped onion, diced tomato, cilantro, cheese and salt. Set aside.
To make bacon, cook the bacon in a large, heavy, fire-proof skillet until halfway done, about 3 minutes. Add sliced jalapenos and continue cooking until bacon is crisp, about 4 minutes. Transfer to paper towels to drain, then wrap in foil to keep warm.
To make patties, place the sirloin and ground chuck in a large bowl. Add the oregano, cumin, salt, and pepper. Handling the meat as little as possible to avoid compacting, mix well. Shape the beef mixture into 6 equally-sized patties. Cover with plastic wrap and set aside until ready to grill.
To make aioli, combine the mayonnaise, avocados and garlic. Refrigerate until ready to use.
Spray the grill rack with oil. Place the patties on the rack, cover, and cook for 4 to 5 minutes per side. During the last few minutes of cooking, place the buns cut sides down on the outer edges of the rack to toast lightly.
To assemble the burgers, spread the avocado mayo over the cut sides of the bun bottoms. Place a lettuce leaf and a patty on each bun bottom and top with two slices bacon and equal portions of the relish. Add the bun tops and enjoy.