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Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.

I love Southwestern food and I am always trying new things to make.I made it several times and had family and friends critique my recipe. This is the one they chose. I lived in Arizona for 13 years and fell in love with Southwestern food there.


1-1/2 pounds ground beef chuck

1/2 pound ground pork

1/2 ground corn chips

4 garlic cloves

1 cup fresh oregano

1 cup fresh cilantro

2 teaspoons cumin seeds

2 teaspoons sea salt

3 limes, zest all and juice them too, set aside

2 oranges, zest and juice

1/4 cup Colavita extra virgin olive oil

1/4 cup Sutter Home Gewurztraminer wine

6 slices Oaxaoa cheese

6 bolillo rolls, split and brushed with EVOO


3 ripe avocado’s

6 tomatillo’s, husks removed

1/4 cup fresh cilantro

1/2 red onion

1 tablespoon lime juice

1 tablespoon orange juice

1 tablespoon lime zest

1 tablespoon orange zest

1/2 jalapeno pepper, seeded

1 teaspoon salt

1 garlic clove


Preheat gas grill on medium-high.

In a large mixing bowl combine ground beef, pork and corn chips, do not over work. In a food processor add garlic, oregano, cilantro, cumin seeds, salt, 2 tablespoons of lime zest, 1/4 cup juice, 2 tablespoons orange zest, 1/4 cup juice. Pulse until thoroughly mixed and drizzle in olive oil. Add this to the meat mixture and mix gently. Form into 6 patties putting an indention in center. Place burgers on grill. Cook burgers until thermometer registers 160 degrees, about 4 to 5 minutes per side.Top burgers with cheese last couple minutes on the grill. While they are grilling make your avocado salsa.

In a food processor add all ingredients and pulse in 2 second intervals until slightly chunky; set aside.

When burgers are cooked and let them rest. Brush your rolls with olive and grill until lightly browned. Spread salsa on both sides of rolls, top with burger and enjoy.