Hot Chili Con Carne Burger with Cool Avosalsa Con Queso Spread

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


2 teaspoons ground Cumin
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon ground cayenne pepper
1 Tablespoon salt
1/2 cup pinto beans (drained)
1/4 cup canned diced tomatoes with juice
2 tablespoons tomato paste
2 tablespoons minced onion
1 jalapino pepper (seeds removed and finely chopped)
2 lbs. ground chuck
6 1/2 inch slices polenta (from tube)
1 ripe avocado, skinned and stone removed
1 small lime
2 oz. softened cream cheese
1 cup salsa con queso
1/4 cup real bacon pieces
6 extra large (12 inch) tortillas
3/4 cup shredded lettuce


In a large bowl mix cumin, garlic powder, chili powder, ground cayenne pepper and salt. Add pinto beans, diced tomatoes, tomato paste, onion and jalapino. Stir until blended. Add ground chuck and gently fold mixture together until just mixed. Form into 6 equal burger patties. Place on preheated grill set at medium-high heat. cook 5-8 minutes per side until cooked to perfection. Remove and let cool 5 minutes. Grill polenta slices for 2 minutes on each side and remove from grill. In a small mixiing bowl mash avocado. Zest 1/2 teaspoon zest and 1 tablespoon juice from lime. Add to avocado. Add cream cheese and mix until blended. Add salsa con queso and bacon pieces. Stir until well blended.
Place Tortillas on grill for 30 seconds to 1 minute to warm and soften. Remove and place one on each plate. Smear 1/4 cup Queso mixture down center of each tortilla – one inch from edge. Sprinkle shredded lettuce over queso spread. Place one grilled polenta slice over lettuce in center of tortilla. Top with burger patty. Fold-up sauced sides toward center over burger then remaining sides like wrapping a gift. Flip over seam-side down Slice in half through center of seam. Slightly pull apart to reveal filling.