Wine Varietal: Pinot Noir
Sweet Pepper Cilantro Mayonnaise
1 cup mayonnaise
1 cup diced sweet peppers(red and yellow)
1 tablespoon lime juice
1/4 cup chopped cilantro
2 pounds ground chuck
1 tbsp. sweet paprika
2 1/2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cayenne pepper
3/4 tsp. white pepper
3/4 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1 red onion sliced
8 ounces spreadable goat cheese
Vegetable oil, for brushing on the grill rack
6 seasame seeded 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 mayonnaise, whisk the mayonnaise, lime juice, cilantro and sweet peppers in a small bowl. Cover with plastic wrap and set aside.
To prepare the patties combine with the chuck the paprika the salt, onion powder, garlic powder, cayenne, white pepper, black pepper, dried thyme, and dried oregano. Combine well, handling the meat as little as possible.
Brush the grill rack with oil. Place the patties on the rack, cover, and cook for 4 to 5 minutes per side, until the desired doneness is reached. During the last few minutes of cooking, place the buns cut sides down on the outer edges of the rack to toast lightly.
To assemble the burgers, spread the goat cheese spread over the cut sides of the bun bottoms and the mayo on the bun tops. Place a burger patty on each bun bottom then place the onion slices and avacado slices on top of burger patties. Add the bun tops and enjoy the most delicious blackened buger.
Makes 6 burgers