Frijoles Free Chipolte Chili Cheeseburger with Chive Sour Cream Sauce

Pairs well with:


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


2.5 pounds fresh ground chuck
.5 pounds Jimmy dean spicy sausage
2 packets Williams Chipolte chili seasoning mix
3 teaspoon kosher salt
3 teaspoon cracked pepper
2 teaspoon garlic powder
1 small can tomato paste 6 oz.
1 medium yellow onion
1 medium shallot- reserve 1 tablespoon
12 slices of sliced American cheddar

8 ounces sour cream
6 small chives
1 tablesppon chooped shallots

6 kaisher rolls
2 small bottle tobasco sauce


Prepare gas grill to 400 degrees.
Add 2.5 pounds beef to bowl
Add .5 pounds sausage to beef
Add 2 packets of chili seasoning to meat
Add 3 teaspoon kosher salt to meat
Add 3 teaspoon cracked pepper to meat
Add 2 teaspoon garlic powder to meat
Add 1 small can tomato paste to meat
Dice one medium yellow onion and add to meat
Dice one medium shallots- resrve 1 tablespoon and add to meat
Combine all ingredients and mis by hand. Form 6 patties.
Place onto grill.
Cook for 3 minutes one side. Turn.
Cook for 3 minutes. Remove from direct heat and cook additional 3 minutes per side until meta thermometer reads 165.
Turn of grill.
Add 2 slices of American cheddar to each patty.

Assemble burgers.

Mix sour cream, cut up 6 chives and
1 tablespoon of shallots together. Set aside.

Add one patty to bottom kaisher roll.
Add 1 large tablespson of sour cream.
Add 3 shakes of tobasco sauce.
Place top kaisher roll onto patty.
Repeat for 5 other burgers.