Hidden Pepper Jack Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


8 Garlic Cloves
8 TBS Colevita Extra Virgin Olive oil (EVOO)
4 1/2 tsp Salt
2 ears of corn roasted and cut off of cob
3 Poblano chilies seeded roasted , peeled and cubed
1 Red Onion
2 Roma Tomatoes
1 avocado peeled and chopped
Juice of 1 lime
1/2 Cup Cilantro
5 TBS of Taco Seasoning
2 Eggs (Beaten)
1/3 Cup of Sutter Home Cabernet
4 # ground beef
6 slices of Pepper Jack cheese
Oil for Grill Grate
6 Kaiser Rolls



DIRECTIONS: General: 1 Preheat the grill to medium high 2 Chop about 8 cloves of garlic 3 Place 6 TBS of EVOO in a small bowl and place about ½ of the chopped garlic in the bowl with the oil and cover and set to the side (to be used with rolls later). Salsa: 1 Lightly oil (2 TBS) and salt (1tsp) two ears of corn, wrap in foil and place on grill. Turn slightly every few minutes and cook for 10 to 12 minutes. Cut corn from cob and place in medium size bowl. 2 Cut three Poblano chilies and remove seeds. Place chilies on the grill and roast checking every few minutes. Remove from grill when outer skin is blistering and place in a plastic bag. After a few minutes, remove from the plastic bag and remove the outer layer of skin, chop peppers and place ½ of the peppers in the bowl with the corn. Set aside remaining chopped peppers. 3 Chop 1 red onion 4 Chop two Roma Tomatoes 5 Peal and chop one ripe avocado 6 Place ½ of the onion, ½ of the remaining garlic, tomatoes and avocado into the bowl with corn and chilies 7 Squeeze one lime over mixture and toss. 8 Chop about 1/2 cup of cilantro and place into bowl and toss. 9 Add about 1 tsp of salt to mixture and toss 10 Cover and set salsa aside in a cool location. Stuffing: 1 Place the remaining onion, remaining garlic and remaining pepper into a bowl. 2 Mix one TBS of taco seasoning and a dash (1/2 tsp) of salt with the onion, garlic and pepper. Burger: 1 Beat 2 eggs in a large bowl then mix in 1/3 cup wine, 4 TBS taco seasoning and 2 tsp salt. 2 Place 4 pounds of fresh ground chuck into the large bowl with the eggs, wine, taco seasoning and salt and gently mix all together. 3 Separate meat mixture into 12 equal lightly formed balls and press out each to be slightly thinner on the edges than the center. (size should be about the same or slightly larger than the rolls) 4 Place approximately 1 heaping TBS of the stuffing mix on 6 of the patties and spread out to about 1” of the edge of the meat. 5 Top the stuffing with a round shaped slice of the Pepper Jack cheese. The cheese should be slightly smaller than the spread stuffing. 6 Top each meat patty with a plain patty and crimp and fold the edges to seal. Grilling: 1 apply oil to the grill grate 2 Cut Kaiser rolls in half and lightly spray or brush the cut side with the EVOO/garlic mixture that was set aside in an earlier operation. 3 Place stuffed meat patties on the grill over medium high heat and cook for about 8 minutes. Carefully turn and cook the second side for approximately another 8 minutes depending on the temperature of the grill. Remember not to press down on the burgers. 4 When the burgers are flipped to the second side, place the Kiser rolls, cut side down, on the grill, lightly toast and remove from the grill. 5 Remove burgers from the grill and place directly on the bottom half of the toasted rolls. 6 Generously place salsa mixture atop the burgers and quickly top with the top half of the kaiser roll. 7 Slice as desired and serve immediately. Enjoy.