RECIPES: Recipe Details

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Chimichurra Bacon Manchego Cheese Burger with Caramelized Peppers and Onions and Avocado Mayo

Inspired by my family's love of South American Chimichurra sauce, this tasty burger with interesting combinations of sweet, salt, spice, and smoke is easy to make for simple gatherings.

Ingredients 

1 large ripe Avocado
1/2 cup mayonnaise
1/2 cup Fresh Chopped Cilantro
3 Tbsp Colavita Extra Virgin Olive oil
1 large poblano pepper-cored, sliced in thin strips
2 large Sweet Onions, thinly sliced
2 Tbsp Brown sugar
2 lbs of Ground beef chuck (20% fat)
1/3 cup Sutter Home Merlot
1 tsp fresh Lemon Juice
2 Tbsp Sweet smoked Spanish Paprika
1/2 cup Fresh chopped Parsley
1/2 cup Fresh chopped Oregano
1/2 cup Fresh Chopped Garlic
1 cup Fresh chopped sweet Onion
1 1/2 tsp salt
Vegetable oil for brushing grill rack
12 slices of pre-cooked bacon
3/4 pound Manchego Cheese sliced thinly
6 Corn topped hamburger buns

Instructions 

Peel and pit avocado. Mash avocado and combine with mayonnaise and Cilantro in a small bowl. Cover and refrigerate until needed.

Prepare a medium-hot fire in a charcoal grill or pre-heat gas grill to medium-high. In a heavy skillet over grill heat olive oil to medium heat. Toss in peppers and onions. Cook until golden brown stirring often, about 25 minutes. Stir in brown sugar. Cook for 2 additional minutes and remove from heat. Cover and reserve for finished burgers.

Combine ground chuck, Merlot, lemon juice, sweet smoked Spanish paprika, fresh parsley, fresh oregano, fresh garlic, and sweet onion together in a large bowl blending mixture throughout the beef. Shape into six patties to fit bun. Transfer to small baking sheet. Cover and chill before grilling.

Brush grill rack with vegetable oil. Place burgers on the rack and cover. Grill until brown on bottom about 4-5 minutes. Turn the burgers and continue grilling until done to preference about 5 minutes for medium. Lay aluminum foil in corner of grill and heat bacon to warm. During the last few minutes of cooking, top each burger with a slices of Manchego cheese, and place the buns cut side down on the outer edge of the rack to toast lightly. Remove burgers, buns and bacon from grill and transfer to work station for assembly.

Spread Avocado Mayo on each grilled side of toasted bun. Place grilled peppers and onions on bottom bun, then burger, then 2 slices of bacon. Top with bun and serve.