Sellersburg, Ind. —
Once the burgers are placed opposite the hot coals, place the lid on the grill and allow the burgers to cook for 10 minutes or so. After 10 minutes flip them, salt and pepper again and place the lid on
the grill and cook for another 5 to 10 minutes, depending on how big the burgers are.
This is where it takes a little additional work. Take the grate with the burgers off the grill and spread out the coals. You may need to add a few fresh briquettes. Place the grate with the burgers back on the grill and cook the burgers over direct heat for a few minutes. Flip them, add the cheese and put the lid back on. Cook for another few minutes and take them off the grill. Load with spicy guacamole and you are ready to dig in!
1 avocado, halved and sliced into small pieces
1 cup of diced tomatoes
¼ cup of chopped cilantro
Juice from ½ lime
½ jalapeno pepper, chopped (the more seeds you use, the hotter it will be)
2 green onions chopped (use only the white portion)
1 tsp. salt
½ tsp. pepper
Mash the avocado up a bit, then add rest of the ingredients, mix and load up on top of your smoked cheeseburger. If serving wine, a nice Chardonnay or a peppery Zinfandel would work great. If beer is being served, consider a golden ale or a lightly hopped lager. Enjoy!
Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at www.BBQMyWay.com.