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The Cabo Honeymoon Burger

The Cabo Honeymoon Burger is the perfect tribute to my hometown and my current home. I grew up in Atlanta, Georgia, and have lived in Tampa, Florida, for 25 years. In my youth, Atlanta was known primarily for Southern food; Tampa is known for its rich Latin heritage and Cuban and Spanish food. Not much in common, right? WRONG! Atlanta and Tampa both have great Mexican food and I'm not talking about chains. The Cabo Honeymoon Burger pays homage to Mexican flavors, but adds bacon as a tribute to Atlanta's Southern food and black beans as a tribute to Tampa's Latin foods. By being a melting pot of the culinary cultures that make up these two great cities, the Cabo Honeymoon Burger is the ultimate American burger.


12 strips of thick bacon
1 cup chili rojo olive oil
1 large white onion, finely chopped
4 medium jalapenos, diced
1 can cooked black beans, drained
1/2 cup kosher salt
1/2 cup black pepper
1/2 cup chili powder
1/2 cup cumin
1/2 cup smoked paprika
2 pounds ground chuck
4 ripe avocados
1 cup fresh cilantro, minced
1 lime
1 large tomato, diced
salt & pepper to taste
1 head of cabbage, shredded
6 thick slices pepper jack cheese
6 whole grain kaiser rolls


Preheat a gas grill to medium-high.
Cook the bacon until medium done in a heavy nonstick skillet on the grill. Transfer bacon to paper towels to drain and wrap in foil to keep warm.
Discard bacon grease, but do not wipe skillet clean. Add two tablespoons of chili rojo olive oil. Add onion, jalapenos, and black beans to skillet. Saute until onions are caramelized, mixing ingredients together well. When done, remove skillet from grill.
Combine salt, pepper, chili powder, cumin, and paprika in small bowl, mixing well. Form beef into six equal size patties. Add equal amounts of spice mixture and saute mixture to each pattie. Save enough spice mixture to sprinkle on buns.
Cut avocados and scoop meat into large mixing bowl. Blend with a fork until guacamole texture is reached. Add fresh lime juice, cilantro, tomato, and salt & pepper to taste. Add shredded cabbage and blend until cabbage and guacamole are well merged.
Brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling.
Brush both sides of buns with olive oil and sprinkle lightly with spice mixture. Place the buns, cut side down, directly on the grill to toast lightly during the last 2 minutes of grilling.
To assemble the burgers, place the patties on the buns, top with two bacon strips each, top with sufficient amount of guacamole slaw. Add the bun tops, cut in half and serve.
Makes 6 delicious burgers that will leave diners asking for more—and the recipe!


This is a very easy recipe to make that everyone will love. Consider making additional guacamole in advance to serve with homemade tortilla chips as an appetizer , along with a cool, crisp Pinto Grigio.