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Grilled Palomino Burger with Manchego Cheese and Avocado

I was born in Colombia and raised in Queens, so this burger is an illustration of my cultural connections. Burgers, in my book, are great any time—whether it’s in the middle of summer or in the cooler fall days, in between kicking back and watching the New York Jets! I like putting avocado or guacamole (my Latin American roots!) on top—as much as I like adding a bit of melted Manchego cheese (the Spanish in me!). My kids, however, generally prefer their burgers with white Cheddar cheese.

Serves 4

Kosher salt
Vegetable oil
2 pounds ground sirloin beef, formed into four 8-ounce,1/2-inch-thick patties
8 slices (or as desired) of Manchego cheese or white Cheddar cheese
4 brioche or your favorite rolls
1 ripe avocado, peeled and sliced

Light a fire in a charcoal or gas grill. Add salt and a squirt of vegetable oil to both sides of each patty and spread. Cook the burgers until medium rare (or just below desired degree of doneness), about 10 minutes on each side. Add the cheese to the burgers after you’ve flipped them the first time. Then place the rolls on the grill to toast. (They may take less time to toast than the burgers take to finish, so keep your eye on them!)

When the cheese starts to melt, remove the patties from the grill. Place the toasted buns on individual plates, top with the burger, and add avocado slices or guacamole before serving.

Purchase Latin Grill: Sultry and Simple Food for Red-Hot Dinners and Parties.

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Peter Perez
Senior Marketing Manager

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