Drunken Tex Mex Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


2 lb. ground beef
¾ c. crushed tortilla chips
1 egg
1 packet taco seasoning
Pepper jack cheese (4 1” x 2” pieces)
Extra sharp cheddar cheese (4 1” x 2” pieces)
1 jalapeno sliced
Tortilla crusted Beer bacon:
8 pieces of Bacon
Bottle of  beer
½ c. of crushed tortilla chips
Creamy Cool Guac Mayo:
1 ripe avocado
1 lime
3 tbsp. sour cream
½ c. mayo
¼ c. queso fresco
Pinch of chili powder



Burger: Combine first 4 ingredients and make 8 ¼ lb. patties. Place one jalapeno slice on each piece of cheese. Sandwich jalapeno topped cheese (1 slice of each laid side-by-side) between 2 patties…grill to preference. Tortilla crusted beer bacon: Marinate bacon in 1 bottle of corona for 30 minutes. Remove bacon from beer and dip into crushed tortilla chips. Place in a hot skillet. Cook until crispy. Place on a plate lined with a paper towel to absorb excess grease. Creamy Cool Guac Mayo: While bacon is cooling and the burgers are grilling, remove the skin and seed from the avocado. Mash the avocado with a fork. Add the mayo, sour cream, queso fresca, and chili powder and mix well. Cut lime in half. Squeeze the juice of one half into the guacamole mixture and mix well. Cut the remaining half into fourths and reserve for garnish. Burger Building: Place 4 fajita size flour tortillas on grill and toast until grill marks appear. Spread guacamole mayo on the each tortilla and place the burger on one side of the tortilla that is covered with guac spread. Criss-cross 2 bacon slices on top of the burger. Cover with other half over tortilla. Place one of the lime wedges on top and hold in place with decorative tooth pick. Cut in half if desired. Serve with a smile. Enjoy!