ASADERO SAUCED ZIN BURGERS
Like most Americans, I LOVE cheeseburgers!Whenever I visit a new city or restaurant, chances are, I’m trying out a new burger! Although most cheeseburgers are made with sliced cheese, I love cheeseburgers that have a cheese sauce. There’s just something about an ooey-gooey cheese sauce on top of a yummy burger that you can’t beat! Unfortunately, my husband would tend to pick Mexican restaurants sometimes over burger joints, so I decided to make a burger with a slight Mexican influence so that we’re both happy!
Ingredients:
Avocado Mayo:
2/3 cup fresh avocado, chopped
1/4 cup mayonnaise
2 teaspoons fresh lime juice
2 tablespoons fresh cilantro, finely chopped
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon black pepper
Patties:
2 pounds ground chuck
2 tablespoons Sutter Home Zinfandel
3 garlic cloves, minced
2 teaspoons salt
2 tablespoons fresh cilantro, finely chopped
2 tablespoons fresh oregano (Mexican if possible), finely chopped
2 teaspoons ground ancho Chile pepper
1 teaspoon ground cumin
Asadero Sauce:
2 tablespoons extra-virgin olive oil
2 large sweet onions, peeled & chopped
3/4 cup heavy cream
3 cups asadero cheese, finely shredded
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vegetable oil for brushing on grill rack
6 good quality large soft bakery hamburger rolls, split
Instructions:
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To prepare mayo, place avocado in small bowl, and mash with back of fork. Mix in mayonnaise, 2 teaspoons lime juice, 2 tablespoons cilantro, 1 garlic clove, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Cover and set aside or place in refrigerator until ready to assemble burgers.
Combine ground chuck, 3 tablespoons wine, 3 garlic cloves, 2 1/2 teaspoons salt, 2 tablespoons cilantro, oregano, 1 teaspoon cumin, and ancho Chile pepper in a large cold bowl with a large cold spoon until just combined being careful to not over-mix. Form into 6 patties, cover with plastic wrap and keep cold until ready to cook.
Add olive oil to large fire-proof skillet (or fireproof disposable aluminum pan) and place on grill rack on preheated grill. Add onions and cook 10-15 minutes or until fork tender, stirring occasionally. Stir in heavy cream. When cream is hot, stir in asadero cheese, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until smooth . Cover and set aside to keep warm.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook until done to preference, about 4-6 minutes per side. During the last 1-2 minutes of cooking, place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, spread a generous amount of the mayo over the cut sides of the bottom half of rolls. Top bottom buns with a burger patty, then spoon a generous amount of cheese sauce on top of each patty and cover with roll tops.
Makes 6 burgers