DELI FRESH BURGER with Guacamole Blanc Spread

Ingredients

GUACAMOLE BLANC SPREAD:
8 oz. block cream cheese, softened
1/4 cup Sutter Home Sauvignon Blanc
2 California avacados, peeled, seeded & coarsley mashed with fork
1/4 cup finely diced red onion
1 cup diced vine-ripened tomato
2 tablespoons snipped fresh chives
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
PATTIES:
1 3/4 pounds ground chuck
2 tablespoons Grey Poupon dijon mustard
1 large clove garlic, minced
1/2 cup finely diced red onion
3 tablespoons chopped fresh flat-leaf parsley
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
Vegetable Oil for brushing the grill rack
1 pound Maple Honey Ham, shaved
1/4 pound (6 slices) Swiss cheese 
6  Onion Buns with Poppy Seeds

Instructions

Preheat gas grill to medium-high. To make the Guacamole Blanc Spread, whisk together the cream cheese and Sutter Home Sauvignon Blanc until creamy. Set aside. In separate bowl, combine the avacado, red onion, tomato, chives, salt, and pepper. Allow to marinate for 10 minutes. Add marinated mixture to the cream cheese mixture. Refrigerate. Allow to come to room temperature prior to serving. To make the patties, combine the ground chuck, Grey Poupon dijon mustard, garlic, red onion, flat-leaf parsley, salt and pepper in a large bowl. Mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until bottoms of patties are browned, 3-4 minutes. Turn the patties and continue grilling, 5-6 minutes, or until center of patty reaches 155 degrees. Place equal portions of shaved maple honey ham on each burger. Top with sliced swiss cheese. Cover and continue cooking until cheese is melted. Remove from grill and cover with foil to keep warm. Lightly toast insides of onion buns on grill. To assemble burgers, liberally spread Guacamole Blanc Spread on insides of onion buns. Place Deli Burger on roll and ENJOY!!!!!!!!