Best of the Southwest Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 1/2 pounds of ground sirloin
1/2 pound of chorizo
1/3 cup of chopped white onion
1/4 cup of fresh cilantro, chopped
1/4 cup of canned black beans, rinsed & drained
1/4 cup of canned corn, drained
1 tablespoon Chipotle Pepper Sauce
1 1/2 teaspoons of garlic salt Sauce
1/2 cup of mayonnaise
1/2 cup of black bean and corn salsa
2 teaspoons of Chipotle Pepper Sauce
2 red peppers Vegetable oil, for brushing on the grill rack
6 soft Onion Kaiser rolls, split
6 slices of deli pepper jack cheese



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, combine the sirloin, chorizo, onion, cilantro, beans, corn, TABASCO, and garlic salt in a large bowl just until all ingredients are mixed in. Divide the mixture into 6 equal portions and form the portions into patties. To make the sauce, mix together the mayonnaise, salsa and TABASCO until creamy. Set aside and refrigerate until assembly. Cut red pepper into thirds, lengthwise. When the grill is ready, brush the grill rack with vegetable oil. Place the peppers on the grill. Also place the patties on the grill until done to preference. The peppers will be done in about 10 minutes. You'll need to turn them over after 5 minutes. The patties will take 5-7 minutes on each side to be "medium". When the patties and peppers are almost done, place the rolls, cut side down on the edges of the grill rack to lightly toast. When the peppers and patties are done, remove from grill. Set the peppers aside until assembly. Place a slice of the pepper jack cheese on each patty. Be careful not to stack the patties now so that they don't stick to each other. Remove the rolls from the grill. To assemble the burgers, spread a generous amount of the sauce on each side of the roll. Add the patty to the bottom roll. Place a red pepper slice on the patty. Add the top of the roll and serve. Makes 6 burgers