7-Layer Tex-Mex Dip Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


2 pounds ground chuck
1 tablespoon Taco seasoning
1/2 cup fresh chilantro, chopped
2 teaspoons salt
3 tablespoons olive oil
6 slices sharp cheddar cheese
6 crusty whole grain Kaiser rolls, split
1 8 oz package cream cheese, softened
1 tablespoon Taco seasoning
1 cup canned Refried beans
1 cup El Paso Roasted tomato, chipotle, corn salsa
1 cup prepared hot guacamole
½ cup black olives, chopped
1 cup iceberg lettuce shredded



Prepare a medium-hot fire in a charcoal grill. To make the patties, combine in a large bowl the ground chuck, taco seasoning, cilantro, and salt. Shape into 6 patties and rub with olive oil. Cook on the grill until medium rare. Add the cheddar cheese to the patties on the grill and remove them after the cheese melts. Brush the olive oil on the cut side of the rolls and place on grill. Toast until golden brown.

In a small bowl combine the cream cheese with the taco seasoning. To assemble the burger spread the bottom roll with cream cheese and layer with refried beans, salsa, the pattie with cheese, guacamole, black olives, lettuce and roll top.
Makes 6 burgers