Grilled Southwest Chipotle Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Chipotle Green Salsa
3 green tomatillo tomatoes
1 tablespoon salt
1 tablespoon fresh ground pepper
3 tablespoons sour cream
2 tablespoons fresh chopped cilantro
1 pound Ground Sirloin
1 pound Ground Chuck
2 tablespoons Cabernet Sauvignon
1 tablespoon salt
1 tablespoon fresh ground pepper
1/2 cup chopped onions
vegetable oil
6 slices of queso fresco
6 sesame buns
6 Romaine lettuce leaves
6 large vine ripened tomato slices
6 large onion slices
fresh ground pepper



Directions Prepare medium hot fire in a charcoal grill with a cover or gas grill and preheat to medium high. To make Chipotle Green Sauce grill green tomatillos in grill over fire. Grill until tomatillos are black and sweaty. Peel skins off and mash in a medium bowl,add salt,pepper,sour cream and cilantro. mix well,cover and refrigerate until it is needed. To make patties,combine Sirloin and Chuck meat, Cabernet sauvignon, salt, pepper and chopped onions in a large bowl. Mix well and avoid over mixing. Divide mixture into 6 equal parts and form patties to fit buns. When grill has preheated to medium hot brush grill rack with vegetable oil to prevent sticking. Place patties on rack, cover and cook, turn once 6 to 7 minutes or until desired preference. During the last few minutes place sesame buns cut side down on outer edge of rack and lightly toast. Top each patty with a slice of queso fresco and melt. Assemble burgers,place meat with cheese on buns,spread Chipotle green sauce over each burger, place romaine lettuce,tomato slices, onion slices and sprinkle with salt and pepper.Add top bun and serve,makes 6 burgers.