Volcano Burger with Molten Cheese, Fresh Avocado Mash and a Verde Sour Cream Sauce

Wine Varietal: Cabernet Sauvignon

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Ingredients:

Verde Sour Cream Sauce
4 Tomatillos, shucked and rinsed
1/4 yellow onion
1/2 jalapeno
2 garlic cloves
1 Tbsp. olive oil
1 tsp. salt divided in half
1/2 tsp. ground pepper
4 Tbsp cilantro chopped
Juice of 1/2 lime
1/4 cup sour cream

Avocado Mash
1 avocado, skin and seed removed
1/2 tsp. salt
1/2 tsp. ground pepper
Juice from 1/2 lime
1 tsp. Valentina Hot Sauce (Pick your favorite hot sauce)

Patties
2 lbs. ground chuck
3 oz. beef chorizo, bulk
1 tsp. salt
1 tsp. freshly ground pepper

Vegetable Oil for brushing on the grill rack
6 fresh Kaiser rolls, split
1 cup soft Mexican Cheese, grated (Monterrey Jack will work)
1 cup tortilla chips, crushed (Red and Blue chips add a nice color to the burger)

Instructions:

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat.

To make the Verde sour cream sauce, place the tomatillos, onion, jalapeno, garlic and olive oil on top of a large sheet of aluminum foil. Make a pouch by sealing up the foil. Place the foil pouch on the grill, over the direct flame and cook for 10-15 minutes. Move the pouch away from the direct flame and cook over indirect flame for 10-15 more minutes or until the vegetables are soft and have some char on them. Pour the contents of the pouch into a blender. Add the salt, pepper, cilantro and lime juice and blend to a smooth consistency. Pour the mixture into a bowl and let cool. When the mixture is cool, stir in the sour cream. Cover the sauce and refrigerate.

To make the Avocado Mash, place the avocado in a small mixing bowl and add the salt, pepper, lime juice and the Valentine hot sauce. With a fork, mash the avocado down mixing all of the ingredients together. Cover and refrigerate.

To make the patties, place the ground chuck and the Chorizo in a large mixing bowl and add the salt and pepper. Combine well, handling the meat as little as possible. Form 6 patties, cover and refrigerate.

Brush the grill rack with the oil. Place the patties on the rack, cover and cook for 4-5 minutes per side, turning the burgers once. During the last 2 minutes of grilling place equal portions of the cheese on the patty to melt. At the same time, place the buns, cut side down around the outer edges of the grill to toast.

To assemble the burgers, spread equal portions of the avocado mash on each bun bottom. Place a patty with molten cheese on top of the avocado mash followed by equal portions of the Verde sour cream. Then place equal portions on the crushed chips on top of the Verde sour cream. Add the bun tops and prepare yourself for a burst of flavor.

Serves 6