Hot Texican Patty with Grilled Corn Relish and Chipotle Cream

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.


Chipotle Cream
1 cup of sour cream
1 1/2 TBSP Ranch Dressing
1 canned Chipotle Pepper in adobo sauce chopped (seeds removed)
1 TBSP Chopped fresh Cilantro
1/8 tsp salt Texican
1 ½ lbs ground chicken
3/4 lb fresh ground pork
2 cloves of garlic minced
2 tsp kosher salt
½ tsp fresh ground pepper
½ tsp ground cumin
2 TBSP Chili powder
2 TBSP Fresh chopped cilantro
1 TBSP Fresh chopped oregano
1 tsp white wine vinegar
1 TBSP Colavita Olive Oil
1 TBSP chopped canned chipotle in adobo sauce (seeds removed) Vegetable Oil for the grill
6 slices of Oaxaca cheese
4TBSP Softened butter
6 Soft Onion Kaiser rolls
3 cups shredded iceberg lettuce
Corn Relish
2 grilled ears of corn
2 ripe mangoes diced
¼ cup fresh lime juice
½ cup red onion finely chopped
¼ cup chopped red pepper
¼ cup fresh chopped cilantro
¼ tsp salt
1/8 tsp fresh ground pepper



Prepare corn to grill. Remove silk and outer most husk of corn. Rewrap with inner husk and soak in cold water for 1 hour. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. Prepare Chipotle Cream Whisk togehter sour cream, Ranch dressing, chopped chipotle, chopped cilantro and salt. Set aside in cooler or fridge. Grill corn. Remove corn from water Place corn on grill and grill until corn is tender and husk is charred about 15-20 minutes. Turn often so corn doesn’t burn. Put corn aside to cool. Prepare patties while corn is grilling Mix chicken, pork, garlic, salt, pepper, cumin, chili powder, cilantro, oregano, white wine vinegar, Colavita Olive Oil and chopped chipotle in a bowl. Divide into 6 equal sized portions. Gently shape into patties about 3/4" thick. Don’t over handle meat. Brush grill grate with vegetable oil and grill patties with grill cover closed until sides begin to cook. Flip burgers over and grill other side until burgers are cooked through to internal temperature of 165 degrees. Place 1 slice of cheese on top of each burger and close lid for 1-2 minutes to melt cheese. Set on platter and cover with foil to rest while toasting buns. Spread 1/2tsp butter on top and bottom of cut side of each roll. Place rolls butter side down on grill for 2 minutes or until toasty and lightly brown. Watch closely so buns don't burn. While burgers are grilling prepare relish. Remove husks from cooled corn. Remove corn kernels from cob with a sharp knife and put in a bowl. Mix in mango, lime juice, red onion,red pepper, cilantro, salt and pepper. Set aside Assemble Burgers: Remove toasted buns from grill. Put 1/2 cup shredded lettuce on bottom bun. Pile on 3TBSP of relish. Place burger on top of relish. Dollop on 1 TBSP of Chipotle Cream. Place top half of bun on buger and serve.