Cheesy Chili Burrito 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 ½ lbs ground chuck
5 cloves garlic minced (plus 1-2 to rub on the buns)
½ large red onion grated
3 tbsp ketchup
1 ½ tbsp worchestershire sauce
1 tbsp cumin
5 tbsp chili powder
2 pinches chili flakes
1 ½ tsp salt
½ tsp pepper
18 slices sharp cheddar cheese
½ C refried beans (warmed)
½ C freshly prepared chunky salsa (medium heat)
½ C sour cream
6 French bread hamburger buns
Colavita Extra Virgin Olive Oil for brushing the buns vegetable oil for brushing the grill



Pre-heat the grill to medium high. To make the patties, place the ground chuck, minced garlic, onion, ketchup, worcestershire, cumin, chili powder, chili flakes, salt and pepper in a large bowl and mix just until combined. Divide mixture into 6 equal potions and form each into a bun sized patty. Once the grill has come up to temperature, brush with vegetable oil and place the patties on the grill. Cook to desired doneness, approximately 5 minutes per side for medium, turning once. In the last few minutes of grilling, top each burger with 3 slices of cheese and place the cut open buns on the grill, inside facing down, to lightly toast. Once cooking is complete, brush each half of the bun with olive oil and rub gently with a whole clove of garlic. To assemble the burgers, place the patties on the bottom half of each bun and top with 1 heaping tbsp of each condiment, beans, salsa & sour cream, spreading each before adding the next one. Top with the bun tops and serve.