Border Crossing Burgers

Pairs well with:


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


South of the Border sauce
1/2 can black beans, rinsed and drained
6oz jar roasted red peppers, drained
6oz cream cheese
1/2 pkg taco seasoning mix
1 Tablespoon chopped fresh cilantro
2lb ground chuck (85/15% fat)
1 and 1/2 teaspoonfuls seasoned salt
1 pkg taco seasoning mix
2 Tablespoons chipotle pepper sauce
1 Tablespoon worcestershire sauce
Vegetable oil, for brushing grill rack
6 hamburger buns
chopped fresh tomato
chopped red onion
chopped fresh cilantro



Directions Prepare a charcoal grill to a medium-hot, or a gas grill to medium-high heat. To make the sauce, combine the black beans, roasted red peppers, cream cheese, taco mix and cilantro in a blender or a food processor. Mix thouroughly. To make the patties, combine the beef, seasoned salt, taco mix, chipotle pepper sauce, and worcestershire sauce in a large bowl. Mix together well. Divide the mixture into 6 patties. Brush the grill rack with oil. Place the patties on the rack, cover and grill about 4-5 minutes. Turn burgers and continue to grill another 4-5 minutes until done. Brush the hamburger buns with butter and place on the grill. Lightly toast the buns. When burgers are finished place a burger on the bottom bun and top with the sauce. Add the tomato, onion and cilantro garnish. Add top bun and serve. Makes 6 burgers.