Chile Lime/Black Bean Salsa Burger

Pairs well with:


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


1/3 cup lime juice
1/3 cup garlic chile sauce
2lbs. ground chuck
1/2 cup black beans (rinsed & drained)
1/2 cup frozen corn (thawed)
1/2 cup Mexican diced tomatoes (drained)
1/2 dice Vadilia onions
2 Tablespoons lime juice
1/2 cup mayo
1/4 cup sour cream
1 tsp. lime juice
1 clove finely chopped garlic
1/2 tsp. ground cumin
6 flour tortillas
1 cup shredded Mexican Cheese blend



Mix 1/3 cup garlic chile sauce and 1/3 cup lime juice. Combine ground beef and 3 Tablespoons garlic lime sauce and form six patties. (set aside remaining sauce)

Combine black beans, corn, diced tomatoes, & onion in a bowl. Sprinkle mixture with 2 Tablespoons of lime juice and toss ingredients lightly. Set aside.

Combine mayo, sour cream, 1 tsp. lime juice, garlic, & cumin. Mix together for a spicy mayo. Set aside.
Prepare medium hot fire in charcoal grill or preheat gas grill to medium high setting. Once grill is ready, coat grill rack with vegetable oil. Place burgers on grill & cover. Cook 5-7 minutes on each side or until done to preference.

To assemble burgers; lay each flour tortilla flat and spread mayo mixture on left half. Place burger on the left center 1 inch from the edge. Top each burger with chile lime sauce, shredded cheese and the black bean salsa.

Fold the flour tortilla bringing the top of the tortilla down and the bottom up wrapping it around the burger. Then fold the right side of the tortilla toward the burger.