Bolillo Burgers with Smoky Black Beans and Roasted Jalapeno Slaw

Pairs well with:


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

An eighth generation Texan, I have been influenced in my cooking by cultural groups across the state, and in particular love local Tex-Mex ingredients, like chiles, chorizo and avocados.The fact that burgers are considered one of Texas’ main food groups makes this burger a great combination of Texas traditions.


Roasted Jalapeno Slaw:
8 large jalapeno chiles
1 tablespoon olive oil
1/2 cup Crema Mexicana (Creme fresh or sour cream may be substituted)
3 tablespoons mayonnaise
2 teaspoons sugar
1 1/2 tablespoons cider vinegar
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
2 cups shredded green cabbage
1 cup shredded red cabbage
1 tablespoon chopped fresh cilantro
1 large, ripe avocado, halved, peeled and pitted, diced

Smoky Black Beans:
2 slices thick-cut smoked bacon, chopped
1/4 cup chopped onion (such as 1015)
1 can (15 to 16 ounces) black beans, drained and rinsed
1/4 cup Sutter Home Zinfandel

1 3/4 pound ground beef chuck
1/4 pound fresh pork chorizo, casing removed (such as Kiolbassa brand, about 1 link)
1 tablespoon chopped fresh Mexican or regular oregano
1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoons salt
1 teaspoon black pepper

Vegetable oil for brushing on grill rack
3 cups shredded Quesadilla cheese
4 tablespoons softened butter
6 Bolillo buns (slightly oval shaped Mexican-style bread; small soft baguettes may be substituted)


Preheat a gas grill to medium-high.

To roast jalapenos, rub evenly with olive oil. Place on the grill. Cook and turn, using tongs, until skin is charred. Place in a paper bag, seal and let sit 20 minutes. Remove skin, stem and seeds. Finely chop.

In a large bowl, combine jalapenos, crema, mayonnaise, sugar, vinegar, salt and pepper. Toss in cabbages, cilantro and avocado. Refrigerate until ready to serve.

To make the beans, place the bacon in a 10-inch fire-proof skillet and place on the grill rack. Cook and stir the bacon 2 minutes. Add onion and cook and stir 4 minutes or until softened. Add black beans and zinfandel to the skillet; place on edges of rack and cook for 15 minutes, stirring occasionally. Remove from heat. Smash with a potato masher until smooth. Cover to keep warm.

Meanwhile, to make the patties, combine the beef, chorizo, oregano, cumin, chili powder, salt and pepper. Gently combine. Form into oval-shaped patties to fit buns.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until cooked through, about 5-7 minutes on each side. Top patties with cheese during final 4 minutes of cooking to melt. Remove from grill. Spread butter evenly on buns. Place buns on edges of rack to lightly toast.

To assemble, spread a layer of Smashed Black Beans on 6 Bolillo bottoms. Top with patties and slaw. Add bun tops and serve.

Serves 6.