High Mesa Jalapeno Chipotle Burger

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


Chipotle Mayonnaise
2/3 cup mayonnaise
1 chipotle Chile in Adobo sauce (from can) minced (wear gloves) Patties
1 lb Ground Chuck
1 lb Ground Sirloin
1 jalapeno minced (wear gloves)
2t Worcestershire
1 t pepper
2 t salt
1t dried Mexican Oregano
2T finely chopped cilantro
1/2 cup shredded smoked Cheddar cheese
6 good quality onion hamburger buns
¼ cup softened butter
Vegetable Oil for brushing on the grill rack
12 slices Applewood smoked Bacon, pre-cooked
6 slices ripe tomato
1 and 1/2 cups organic arugula



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the mayonnaise, combine the mayonnaise with the minced chipotle Chile and mix well. Cover and refrigerate until needed. To make the patties, combine the beef, Jalapeno, Worcestershire, pepper, salt, oregano, cilantro, and cheese in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the buns with the butter and set aside. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4-5 minutes on each side for medium. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly and on a warmed grill proof nonstick skillet add bacon and cook until warm and crisp. To assemble the burgers: Spread the mayonnaise over the cut sides of the buns. On each roll botton, place a patty, a tomato slice, 2 strips of bacon to make an “x”, and 1/4 cup arugula. Add the roll tops and serve. Makes 6 burgers