Fajita Mole Burger with Black Bean Queso

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.


Peppers and Onions:
1 tablespoon butter – cut into 4 cubes
1 Red bell pepper, seeded and sliced thin
1 Medium yellow onion, peeled and sliced thin
1 teaspoon garlic – minced
1 teaspoon salt
½ teaspoon ground black pepper
2 teaspoons fresh cilantro, chopped
Juice from 1/2 lime
Black Bean Queso:
1 (8 ounce) brick processed cheese – cut into cubes
½ cup black beans vacuum packed, drained
½ cup fresh salsa
2 pounds ground sirloin
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic – minced
¼ cup Sutter Home Syrah
2 tablespoons Mexican mole sauce
Vegetable oil for brushing on the grill rack
6 Kaiser rolls, split
1 California avocado peel and pit removed and sliced into 12 slices



Pre-heat a gas grill to 350 degrees F, or to medium-high heat. To prepare the peppers and onions, place butter down the middle of an 18-inch long piece of aluminum foil. In an even layer, place the red bell peppers, onions, garlic, salt, ground black pepper, cilantro, and lime juice over the butter. Bring the sides of the foil together and seal to make a packet. Place the foil packet on the grill rack and cook, with the grill cover down, 15-20 minutes, or until vegetables are soft and starting to caramelize slightly. Remove from the grill and set aside. While the peppers and onions are cooking, prepare the Black Bean Queso. Add cubes of cheese, black beans, and salsa in a 2-quart fireproof saucepan with a lid. Place the pan on the grill rack. Cook 7-10 minutes, stirring occasionally to prevent scorching, and until the cheese is melted and ingredients are well combined. Remove the pan from the grill, cover and set aside. To make the patties, combine the ground sirloin, salt, ground black pepper, garlic, Syrah, and mole sauce in a large bowl. Mix well, while handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the pre-heated grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, 4 to 6 minutes on each side, or until internal temperature reaches 160 degrees F. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, top each bottom bun with a sirloin patty, followed by an equal portion of peppers and onions, then 1/4 cup Black Bean Queso over the peppers and onions, and top each with 2 slices of avocado. Add the bun tops and serve. Makes 6 burgers