El Gringo Burger

Toss avocado into blender with lime juice and zest and a pinch sea salt. Blend till combined. Add sour cream and blend again. Place mixture in a bowl, add chopped scallions, mix, cover, and chill in the refrigerator.

Smoked Jalapeño Ranchero Sauce (make in advance)

Ingredients

½ lb (250 g) ripe plum tomatoes

2-3 jalapeno peppers, seeded and chopped

2 bunches of coriander / cilantro

1 onion, chopped

3 cloves garlic

3 limes zest, and add juice to taste

½ cup (100 g) chipotle in adobo sauce

1½ tbs (20 g) smoked paprika

½ tsp (5 g) dried oregano

2½ tsp (10 g) cumin

Sea salt and ground pepper to taste

Set the EGG for indirect cooking at 125°F/50°C with the convEGGtor and a Big Green Egg cast iron skillet.

Method

Saute crushed garlic and diced onions until translucent. Add chopped jalapeno and cook for 1-2 minutes. Add chopped tomato and cook until softened. Add apple or cherry wood chunks for a mild smoky flavor. Place the mixture in a roasting pan and smoke for 45 minutes. Raise the temperature to 375F/190°C to caramelize the ingredients. Remove from heat and place the mixture into blender. Add spices, chipotle, lime zest and coriander leaves. Blend until combined. Season to taste.

To serve: Butter the buns and grill. Place guacamole on the bottom bun, top with lettuce, add the burger patty, and top with Smoked Jalapeño Ranchero Sauce. Finish with fresh cilantro / coriander leaves and blue corn chips. Serves 10.