Arizona Heat Queso Fresco Burgers with Ranchero Iceberg Slaw

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


4 cups finely shredded crisp iceberg lettuce
2 Tbsp. jalapeno, minced
1/4 cup green onion, finely chopped
1 firm Roma tomato, seeded and diced
1/4 cup finely chopped pitted black olives
1/2 cup prepared Ranch dressing
1/2 cup plus 1/2 cup prepared salsa verde, divided 
1 cup fresh cilantro leaves, chopped
2 1/2 lbs. ground Angus beef
1/2 cup red onion, finely chopped
1/2 cup (about 20 pieces)  Garlic Bread Pretzel Nibblers (ground in food processor)
1/2 cup remaining salsa verde
2 Tbsp. Tabasco hot sauce
2 tsp. salt
1 1/2 cups crumbled  Fresco Cheese
vegetable oil for grill rack
6 large seeded sandwich rolls, split
3 California ripe avocados seeded, peeled and cut into 18 slices (to be sliced right before serving)



1) Preheat gas grill to medium high heat. 2) Place shredded iceberg, jalapeno, green onion, tomatos, and black olives into a medium bowl; lightly toss, cover and refrigerate. Place ranch dressing, 1/2 cup salsa verde, reserving 1/2 cup for patties, and cilantro leaves into a food processor; process until smooth. Pour into a medium bowl; cover and refrigerate. 3) Place ground Angus beef, red onion, ground Snyders Pretzel Nibblers, 1/2 cup remaining salsa verde, Tabasco and salt into a large bowl. With hands or large spoon gently mix well, handling the meat as little as possible to prevent compacting meat. Form into 12 equal size patties. Place 1/4 cup queso fresco cheese onto the center of 6 patties. Place remaining patties on top, press and seal edges to enclose filling, forming 6 total patties. 4) When grill is ready, brush grill rack generously with vegetable oil. Place patties on grill, cover and cook for 4 minutes, until bottom is brown. With spatula, turn over patties and cook an additional 4 minutes, or until done to your preference (internal temperature of 160 degrees F). During the last few minutes of grilling, place rolls, cut side down, on outer edges of grill to lightly toast. 5) Spread 1/2 cup of the verde sauce over warm toasted rolls. Pour remaining sauce over iceberg slaw and toss lightly to coat. Place burgers on bottom rolls, top with 3 slices of California avocados, and heaping mounds of divided iceberg slaw. Top with remaining rolls, serve, and enjoy. 6 servings.