Wine Varietal: White Zinfandel
1 lb ground chuck
1 lb ground sirloin
2-3 tsp Kosher salt
¼ cup White Zinfandel
Texas Best Salsa:
2 cans (28oz) whole tomatoes
2 cans (14oz) diced tomatoes with roasted garlic
1 can Ro-Tel® tomatoes
1 can green chiles
1 small can salsa verde
2 chipotle peppers in adobo sauce
4-5 fresh garlic cloves
1 small onion chopped
1 bunch fresh cilantro, a few leaves reserved for garnish on the burgers
Juice of 2 lemons
Canola oil for brushing on grill rack
6 Kaiser onion buns
6 slices Monterrey Jack cheese
1 red onion sliced and separated into rings
To make the patties, combine in a large bowl ground chuck, ground sirloin, kosher salt & wine. Handling the meat as little as possible to avoid compacting it, mix well. Divide the meat mixture into 6 even portions and form into patties, refrigerate until ready to grill.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the salsa, combine 2 cans of whole tomatoes, 1 can Ro-Tel® tomatoes, green chiles, salsa verde, jalapenos, chipotle peppers, garlic cloves and fresh cilantro in a blender or food processor. Pour into a large bowl and add chopped onion and remaining diced tomatoes with roasted garlic. Allow to sit while preparing grill and burgers for best flavor. Yields 1 gallon salsa.
To make the avocado spread, in a medium sized bowl, mash peeled avocados and juice of 2 lemons.
When the grill is ready, brush with oil. Place the patties on the rack , cover, cook turning once, until done to preference, 5-7 minutes each side for medium. Do not press patties down during cooking as this will tend to dry them out. During the last few minutes of cooking, place the bread cut side down, on the outer edge of grill to toast lightly. Just before removing from the grill, place one slice of Monterrey Jack on the patties and close grill to allow cheese to melt.
To assemble the burgers, spread a generous amount of avocado spread on the bottom of each Kaiser roll. Then place a patty on each bun, place sliced red onion ring on each patty. Fill onion ring with Texas Best Salsa and garnish with cilantro reserved from salsa ingredients. Add the roll tops and serve.