Buritto Burger with Mango Pico de Gallo and Chipolte Lime Mayonnaise

Pairs well with:


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


Burger Mix:
2 lbs. ground chuck
1 cup canned pinto beans, drained
1/8 cup Zinfandel
1 tea. Tabasco Chipolte Pepper Sauce
1 Tbsp. minced pickled jajapeno slices
1/4 cup minced onion
1 tea. finely chopped garlic
2 Tbsp. chili powder
1/2 tea. cumin
1 tea. kosher salt
1 tea. freshly ground pepper

Mango Pico de Gallo:
1 cup chopped fresh mango
1/2 cup chopped cherry tomatoes
2 Tbsp. chopped red onion
2 Tbsp.chopped fresh cilantro
1 medium serrano chili, seeded and finely chopped
1 Tbsp. olive oil
3 Tbsp. fresh lime juice
pinch kosher salt

Chipolte Lime Mayonnaise:
1 cup mayonnaise
2 chipolte peppers in adobo sauce, chopped
1 Tbsp. adobo sauce
zest of 1 lime
2 Tbsp. fresh lime juice
1/2 tea. kosher salt
1/2 tea freshly ground pepper

6 oz. monterey jack cheese
6 8 inch flour tortillas
Reynolds Wrap
vegetable oil for brushing grill



Mix burger ingredients together and shape into 6 rectangles about 5-6 inches long and set aside. In a small mixing bowl gently toss Pico de Gallo ingredients together and set aside. In another small bowl mix together the mayo ingredients and place in refrigerator. Preheat grill to medium high heat Wrap tortillas in a stack in Reynolds Wrap and set aside. Brush grill with vegtable oil and cook burgers about 4- 5 minutes per side for medium rare. While burgers are cooking place wrapped tortillas on high rack on grill to heat. Lay tortiilas side by side on a large flat surface. Put an equal amount of the mayo in the midddle of each, followed by a burger. Top with cheese and the Mango Pico de Gallo. Tuck ends in and roll, slice on an angle and serve.