Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


2 cloves garlic, finely minced
2 jalapeños, seeded and finely minced
1 cup minced sweet yellow onion
1/2 cup roughly chopped cilantro leaves
5 large Roma tomatoes, diced
2 tsp salt
4 ripe avocado’s, seeded and peeled
1 Tbsp lemon juice
1/4 tsp cumin
2 drops hot pepper sauce
1 pound ground chuck
1 pound ground sirloin
2 Tbsp mild taco seasoning mix
1/4 cup Chenin Blanc
1/2 cup diced roasted red pepper
1/4 cup finely chopped fresh parsley
8 oz. Oaxaca cheese, diced into small pieces
1 tsp black pepper
6 kaiser rolls, split and brushed with melted butter
Vegetable oil for brushing on the grill rack



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

To make the Pico de Gallo: Combine the garlic, jalapeños, onion, cilantro, Roma tomatoes and 1 tsp salt. Cover and refrigerate until ready to use.

To make the guacamole: Use a fork to coarsely mash the avocado’s with the lemon juice. Stir in the cumin and hot pepper sauce to blend.

For the patties: Combine the sirloin, chuck, taco seasoning, Chenin Blanc, roasted red peppers, parsley, Oaxaca cheese, 1 tsp black pepper and 1 tsp salt in a large bowl. Gently mix all the ingredients together being careful to incorporate everything. Divide the mixture into 6 equal portions and form into patties.

When the grill is ready, brush the rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. When the patties are almost cooked, place the rolls, cut side down on the outer edges of the rack to lightly brown. When both patties and rolls are done remove from heat.

To assemble the burgers, place the patty, guacamole and Pico de Gallo on top. Add the tops of the rolls and enjoy!