Shanna's Buffalo Burger Chipotle Honey Avocado Salsa
1/2 lb ground buffalo
1/4 cup Sutter Home Cabernet Sauvignon
2 x cloves minced garlic
6 tbl chopped fresh cilantro
1 tbl ground cumin
2 x chipotle peppers, minced (from 7 oz. can of peppers in adobo)
1 tsp salt
Glaze:
1/2 cup chipotle peppers and adobo
3 tbl honey
Salsa:
1 x (11 oz.) can whole kernel sweet corn, drained
1 pt grape tomatoes, cut in half
1 x ripe avocado, seeded, peeled and diced
2 x green onions, thinly sliced
1 sm chipotle pepper in adobo, minced
2 tbl chopped fresh cilantro
2 tbl Sutter Home Cabernet Sauvignon
2 tbl olive oil
2 tbl lime juice
1 tsp lime zest
Salt to taste
4 lrg seeded sandwich rolls, split
Toppings:
4 x thick sweet onion slices and lettuce leaves
Method :
Procedure:
In a grill with a cover, prepare a medium-hot fire for direct-heat cooking.
Combine buffalo and remaining burger ingredients in a large bowl, mixing
lightly. Shape into 4 patties and chill.
For glaze, puree 1/2 cup chipotle peppers and adobo. Mix in honey and set aside.
In a large bowl, combine salsa ingredients. Set aside.
When the fire is ready, brush grill rack with vegetable oil. Place patties on
the grill, cover and cook until browned on the bottom, about 4 minutes. With a
wide spatula, turn the patties and cook until desired doneness. About 2 minutes
before burgers are done, brush both sides a couple of times with glaze. Place
burgers on bottom halves of rolls and top with onion slices and lettuce leaves.
Replace roll tops. Serve with salsa. 4 servings.