Big Mouth Chile Burger

Pairs well with:


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


1/2lb hot sausage,crumbled
1lg clove garlic, minced
1lg vidalia onion,
3Tb grated for in the burger,
6 slices on top
2lbs ground beef 80/20
1Tb kosher salt
1Tb black pepper
1/2c ketchup
5Tb McCormick's Tex-Mex Chile Mix
3Tbs in buger
2Tbs in mayo oil for grill
2 long frying peppers,grilled
6 slices San Giorgio Chipotle Chedder Cheese
12slices Pepperidge Farm Texas Toast Garlic Bread
2 tomatoes,sliced
1c mayo(regular)



1. about 1hr 20min before serving start making burgers. 2. 1st you have to take the hot sausage and remove it from its casing and crumble. set aside 2. you will also mince 1 lg. clove of garlic and grate 3Tbs of onion. 3. in a large bowl you will take your sausage, garlic and onion and add it to your 2lbs of ground beef. you will than add 1Tb kosher salt, 1Tb black pepper, 1/2c ketchup, and 3Tbs of McCormick's Tex-Mex Chile Mix. once you have all your ingredients together combine well. pat out 6 patties and set aside. 4. about 30 mins before grilling your burgers you will oil the grill. and once hot, you place your 2 long peppers on. you will grill these till black, and than place them in a papper bag to make removing the skin easier. 5. you than place your burgers on a 350 degree grill until they are medium. this will take about 4-6 mins on each side. when there is 1 min of cooking left you will place 1 slice of cheese on each burger. when cheese melts remove burgers and set aside. 6. you will than place your premade Texas Toast Garlic Bread on grill and toast both sides. 7. when bread is done you will begin to build your burger. you will take 1 piece of garlic bread and top that with one burger, some grilled peppers, a thin slice of both onion and tomato. in a small bowl you will mix 2Tbs Tex-Mex Chile Mix and 1c. mayo and slather 2nd piece of garilc bread and than top you burger.