Chipotle Enchilada Burgers with Adobo & Mustard Onions on Texas Toast

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


1 tablespoon adobo sauce
3/4 cup mayonnaise
2 tablespoons brown mustard
1 teaspoon chili powder

2 large onions-sliced in rings and separated

1 1/2 pounds ground chuck
1 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon oregano
1 teaspoon Menudo spice
3 garlic cloves-minced
2 chipotle peppers in adobo sauce-minced
1 jalapeno pepper-seeded and minced
1/2 cup fresh basil-minced
1/2 cup cilantro-minced
1 cup red enchilada sauce

Vegetable oil for brushing grill rack
Brown mustard for brushing onto bread
12 pieces of Texas toast bread
1 large Beefsteak tomato-sliced into 6 slices


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

Mix together adobo sauce, mayonnaise, mustard, and chili powder in medium bowl. Soak onions in sauce while you make patties.

To make the patties, combine the chuck with cumin, salt, oregano, Menudo, garlic, peppers, basil and cilantro. Mix together gently, handling meat as little as possible. Add enchilada sauce and mix throughout. Divide the meat into 6 portions and shape each portion into a patty.

When the grill is ready, brush the grill rack with vegetable oil.

Lay onion pieces on aluminum foil. Place on grill and cook for 15 minutes.
Place the patties on other side of grill rack, cover, and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. When done, place on plate and cover to rest.

Brush mustard onto each slice of Texas toast. Grill on Low about 3 to 5 minutes on each side, until you get a grill mark.

To assemble the burgers, spread sauce evenly over each slice of bread. Onto 6 slices of bread place a grilled patty, several slices of onion, a slice of tomato and top with another piece of toasted bread. Serve and savor.