California Guacamole Burger
- 2 lbs ground beef
- salt and pepper
- 6 brioche buns, split and buttered
- 6 slices pepper jack cheese
- 6 leaves iceberg or other lettuce
- 6 red onion slices, thinly sliced
- 6 slices from a large tomato, or more slices from smaller diameter tomatoes
- GUACAMOLE INGREDIENTS
- 2 ripe avocados, half diced and half mashed
- 1/2 cup cherry tomatoes, quartered
- 3 cloves fresh garlic, minced
- 1 jalapeño, diced (I do not seed mine)
- 1/4 red onion, finely chopped
- 1 tsp ground cumin
- 1 lime, juiced
- salt and pepper to taste
- CHIPOTLE AIOLI INGREDIENTS
- 3 ozs chipotle in adobo sauce
- 1/2 cup sour cream
- 1/2 cup mayonnaise
To make the guacamole, add all the ingredients together in a bowl, mix and let sit for 30 minutes. To make the chipotle aioli mix the ingredients together with an immersion blender or in a small food processor. To save time you can purchase these premade at the grocery store.
Preheat your grill to high heat. Divide your ground beef into 6 patties. Sprinkle each side generously with salt and pepper. Grill the burger patties for 3-4 minutes per side or until desired doneness. Place cheese on top. Place the buns buttered side down on the grill. Cover with the lid and cook until the cheese is melted, and buns are toasted. Remove from the heat.
To build, place a burger on the toasted side of the bottom portion of a bun. Spread a layer of the chipotle aioli on top of the burger, then layer on the lettuce, tomato, onion, and a generous scoop of guacamole. To finish your burger, add the top half of a toasted bun. Repeat for all burgers. You can form an assembly and build them all at once. You may want to put a large toothpick in this giant delicious burger, so it does not fall apart.
Enjoy with a bottle of 1850 Wine Cellars Reserve Cabernet Sauvignon!
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