RECIPES: Recipe Details

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Sun-dried Tomato Tequila Butter Border Burgers

Ingredients 

1 tablespoon Colavita extra virgin olive oil
2/3 cup chopped red onion
1/4 cup chopped packed in oil sun-dried tomatoes, drained
1 tablespoons minced garlic
1 teaspoon ground cumin
1 teaspoon kosher salt
1/3 cup tequila
2 tablespoons fresh lime juice
2 teaspoons Chipotle hot sauce
1/2 cup chilled unsalted butter, cut into 8 tablespoons
2 lbs freshly ground turkey
1/2 cup rolled oats
1/2 teaspoons fresh cracked black pepper
2 teaspoons vegetable oil (for brushing the grill rack)
2 teaspoons coarse Hawaiian sea salt
6 slices smoked mozzarella cheese
6 onion rolls, split
1 medium California ripe firm avocado

Instructions 

Prepare a direct medium-high fire on a standard outdoor grill. Heat oil in a large skillet directly on the grill rack then saute the onion for 10 minutes. Add the sundried tomatoes, garlic, cumin, and kosher salt, saute 1 minute more. Slowly pour in tequila, lime juice and hot sauce stirring often until all the liquid is absorbed, about 10 minutes. Remove from heat and let cool then transfer to food processor along with the butter, puree until smooth. In a large bowl mix the turkey, oats, and black pepper. Form into six 3/4-inch thick patties. Make an indentation with you thumb 2 inches wide and 1/2 inch deep. Place 1 tbsp of butter mixture in the center then seal to close. Brush the grill rack with vegetable oil and grill the patties over medium-high for 5 minutes per side or until just cooked through. During the last 2 minutes of grilling sprinkle burgers with sea salt and add a slice of cheese to melt. During the last minute toast the rolls on the outer edge of grill rack on cut side of rolls. Slice the avocado in half lengthwise, remove pit then scoop out flesh with a large spoon. Slice the avocado halves into then lengthwise slices. To serve place burgers on bottom half of the rolls then top each with equal amounts of avocado alices and last add the top of rolls.