Merlot Marinade Sirloin Burgers

Ingredients

1 medium purple onion
2 large cloves fresh garlic
3 ripe medium California avocados
16 hamburger dill slices
Sea salt
Merlot Marinade For Two Pounds of Beef
1/4 cup Sutter Home Merlot
1/4 cup Colajita Extra Virgin Olive Oil
2 tablespoons purple onion, very finely diced
2 tablespoons mayonnaise, lime flavored
2 teaspoons Worcestershire sauce
2 teaspoons sea salt
1 teaspoon dark brown sugar
1 teaspoon Grey Poupon® Dijon Mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced fresh garlic
Mustard Relish
1/2 cup Grey Poupon® Dijon Mustard
1/4 cup purple onion, very finely diced
1/4 cup hamburger dill slices, very finely diced
Avocado Dressing
1/2 cup avocado, thoroughly mashed
1/4 cup mayonnaise, lime flavored
1/4 teaspoon sea salt
1/4 teaspoon minced fresh garlic
Patties:
2 pounds ground sirloin, no more than 10% fat
Merlot Marinade For Two Pounds of Beef
Vegetable oil, for brushing the grill rack
6 sesame seed buns, split
6 large tomato slices (3/16 inch thick)
6 iceberg lettuce leafs (slightly larger than the buns)

Instructions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Prepare onion by removing the tough outer skin and dicing very finely. Set aside for later use. Prepare garlic by removing the outer dry skins and tips and pressing through a garlic press. Set aside for later use. Prepare avocados by removing the skins and seeds and mashing thoroughly. Set aside for later use. Prepare hamburger dill slices by dicing very finely. Set aside for later use. Keep the sea salt handy for using throughout the recipe. To make the Merlot marinade, combine the Merlot, olive oil, onion, mayonnaise, Worcestershire sauce, salt, brown sugar, mustard, black pepper, and garlic in a large bowl. Mix well to combine. Cover and set aside for at least 15 minutes to allow the ingredients time to meld together. To make the mustard relish, combine the mustard, onion, and diced hamburger dill slices in a small bowl. Mix well to combine. Cover and refrigerate until serving. To make the avocado dressing, combine the avocado, mayonnaise, salt, and garlic in a small bowl. Mix well to combine. Cover and refrigerate until serving. To make the patties, combine the beef with the Merlot marinade and mix thoroughly using the prongs of a fork to avoid compacting the meat with hands. Divide the meat into six equal portions, about 3/4 cups each, and form into round patties about 1/2 inch thick. Again, be careful not to compact the meat any more than necessary with the hands. Brush the grill rack with oil. Place the patties on the rack, cover, and grill for 4 to 5 minutes. Turn the patties and grill another 4 minutes. Do not press the juices from the patties. During the last few minutes of cooking, place the bun halves, cut side down, near the outer edges of the rack to toast lightly. To assemble the burgers, spread about 2 tablespoons of mustard relish on each bottom half of the buns and then add a patty and a slice of tomato. Lightly salt the tomato and then add the lettuce. Spread about 2 tablespoons of avocado dressing on each upper half of the buns. Add upper half of bun and serve. Makes 6 burgers.