Carolyn’s Mexican Burger

Pairs well with:


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


2 lbs. ground chuck
1 10 oz. can Rotel diced tomatoes and chiles, pureed
2 tsp. black pepper
2 tsp. salt
1/4 cup chopped onion
1/4 cup canola oil
6 slices hot pepper jack cheese
6 Kaiser rolls, split
1/4 cup Dijon mustard
6 large tomato slices



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, combine the ground chuck, pureed Rotel tomatoes and chiles, pepper, salt, and chopped onion. Mix well. Divide the mixture into six equal portions. When the grill is ready, brush the grill rack with canola oil. Place the patties on the rack, cover, and cook, turning once, until done, about 10 minutes on each side. During the last minute of cooking, top each patty with a cheese slice. While meat is resting, place rolls cut side down, on the outer edges of the rack to toast lightly. To assemble burgers, spread mustard evenly on the cut sides of the toasted rolls. On each roll bottom place patty, tomato slice, and roll top. Serves 6.