Border Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1 – 1/2 lb ground sirloin
1 cup chopped yellow onion
1/2 cup sliced jalapeno peppers (pickled)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
spray oil for grill
12 fajita size flour tortillas
1/4 c. olive oil
12 3/4 oz. slices pepper jack cheese



Mix together ground sirloin, onions, jalapeno peppers, salt, pepper and cumin. Form into six patties 1/2 inch thick. Spray grill with cooking spray. Prepare grill so that one side has direct heat and one side has indirect heat. Heat grill to medium hot. Cook burgers over direct heat about five minutes on each side until done. Brush one side of flour tortillas with olive oil. Assemble as follows: 1 tortilla, oil side down 1 slice pepper jack cheese 1 cooked beef patty 1 slice pepper jack cheese 1 tortilla, oil side up Put burger assembly over indirect heat; cook about three minutes then turn over. Each side of burger should show grill marks and flour tortilla should be puffy, and cheese melted.