Hot Pepper Cheesy Burgers with Sautéed Onions and Peppers and Jalepeno Mayo

Pairs well with:


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


Sautéed Onions and Peppers
2 T Extra virgin olive oil
1 large sweet onion halved and thinly sliced
1 large red peppers thinly sliced
Jalapeño Mayonnaise
½ cup mayonnaise
1 T minced Jalapeño (seeds removed)
2 lbs ground sirloin
2 teaspoons ground sea salt
2 teaspoon freshly ground black pepper
6 oz chopped extra hot jalapeno cheese (premium)
Vegetable oil to brush on the grill rack
6 French rolls split



1. Prepare medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high 2. To make the onion and pepper condiment, pour olive oil into a fireproof skillet. Place the skillet on the grill rack. When the oil is heated, add the onions and sauté until the onions are translucent. Add the peppers, and sauté for another 5 minutes. Remove from the heat, and set aside. 3. To make the patties, combine the sirloin, salt, and pepper in a large bowl. Divide the mixture into 6 equal portions and flatten into 6 disks. Place 1 oz of cheese in the center of each disk, then bring up the meat to enclose the cheese in the middle. Form into 6 patties to fit the bread sections. 4. 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. During the last few minutes of cooking, brush oil on the rolls, and place the rolls, cut side down, on the outer edges of the rack to toast lightly. 5. To assemble the burgers, spread the mayonnaise over the cut sides of the buns. On each bun bottom, place patty and an equal portion of the onions and red peppers, add the bun tops and serve. Makes 6 burgers.