About the Dish

3/4 cup Long Grain Rice
1 Onion
1 clove Garlic
8 sprigs Cilantro
2 Lime
1 Avocado
1 Jalapeño Pepper
1 Chipotle
1/4 teaspoon Ground Cumin
2 Buns
8 ounces Ground Grass-Fed Beef
Per Serving
Calories 860
Total Fat 33 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 970 mg
Total Carbohydrates 119 g
Dietary Fiber 12 g
Sugar 19 g
Protein 34 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

Belgian Tripel

Belgian Tripels are a personal favorite beer style of ours (well, besides all beer styles, that is). For a spicy Tex-Mex Burger, we want something of a higher ABV that brings some peppery yeast and sweetness to the meal. If we can have peaches in the beer, that is a bonus! We suggest Hardywood Peach Tripel to add lots of satisfying stone fruit flavors from the apricots and yellow peaches it’s refermented on.

Hardywood Peach Tripel, Richmond, Virginia

Gamay - Beaujolais, France

Heavy-set proteins meet the delicacy of citrus and avocado spread. A Beaujolais is a medium-bodied red wine that undergoes a certain winemaking technique to give it white wine flavors, such as bananas and pears, that will pair nicely with the avocado lime spread. Since it is a red wine, it will withstand the weight of the burger.

Jean Paul Brun, ‘Terres Dorees,’ Morgon, France


• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE • Halve onion. Peel and chop 1 half. • Peel and chop garlic. • Pick and finely chop cilantro leaves. • Zest and juice limes. • Discard pepper stem and seeds. Mince 1 half (save remaining half for another use). • Remove chipotle from adobo sauce, reserving sauce. Finely chop chipotle. • Split buns.
• Place a sauté pan over medium-high heat. Add 1/2 teaspoon cooking oil. When oil is hot, add onion. Cook, stirring, until onion begins to turn translucent, about 1 minute. • Stir in adobo sauce. Cook, stirring occasionally, until onion is tender, about 5 minutes. • Transfer onion to bowl. Reserve pan.
• In a bowl, combine beef, garlic, jalapeño, chipotle (using full amount of peppers will result in a spicy burger; use less if you prefer), half of cilantro, cumin, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. • Form meat into 2 patties, 4-5 inches wide. Make patties slightly thinner in the center.
• Return pan to medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add burger patties. Cook without disturbing until browned on bottom, 2-3 minutes. • Flip patties. Cook without disturbing 2-3 minutes for medium-rare.
While burgers cook: • Halve avocado. Discard pit, and transfer flesh to a bowl. • Add half of lime juice. Mash well.
• Toast buns as desired • Fluff rice with a fork. Stir in lime zest, remaining lime juice and remaining cilantro.
• Build burgers with buns, patties, sautéed onion and avocado-lime spread. • Serve with rice, and enjoy!