RECIPES: Recipe Details
These burgers offer a taste that reminds you of the Northern California town. A little bit cowboy but with a hint of the Mexican heritage. In this burger we get great taste and sophistication.
1 ½ Pounds Coarsely Ground Beef Chuck
1 ½ tablespoon of finely chopped garlic
2 teaspoons Kosher salt
1 tablespoon freshly ground pepper
1/3 cup White Cabernet Sauvignon
1 teaspoon lime juice
1 seeded and finely diced red bell pepper
5 tablespoons finely chopped cilantro
1 medium onion finely chopped
1 tablespoons of vegetable oil to rub on the grill
1 teaspoon of virgin olive oil
1 avocado split, seeded and chopped
1 Vidalia onion, thinly sliced
1 Ripe tomato
6 French style 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 the patties, place the beef into a large mixing bowl. Add the garlic, salt, pepper, wine, lime juice and lightly mix. Handle the meat as little as possible. Set aside the meat. Seed and finely chop the red bell pepper. Chop the cilantro and the onion. Gently incorporate the chopped pepper, cilantro and onion into the meat. Divide the mixture into 6 equal portions and form into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, over direct heat. Watching the patty carefully, allow the patty to caramelize, 3 to4 minutes and then gently flip. Cook uncovered, turning once or twice more, until done to preference, 3 to 4 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
This burger is great just the way described but you can ad a slice of Monterrey Jack Cheese to really get that great hamburger taste.