Jalapeno Mexican Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


The Ingredients Patties:
Oil for the grill (Coavita Extra Virgin Olive Oil)
½ chopped sun dried tomatoes
2 tablespoons of Colavita Extra Virgin Olive Oil
1 pound ground chuck
1 pound ground sirloin
¾ cup sliced jalapenos (from a jar) chopped
1 cup white onion minced
3 cloves of garlic minced
2 teaspoons of cumin
1 tsp cayenne pepper
2 teaspoons of kosher salt
Monterey Jack cheese 6 slices
½ cup guacamole 
¼ cup chopped fresh cilantro
½ cup Salsa
Onion Buns split



Mix the sun dried tomatoes with 2 tablespoons of Colavita Extra Virgin Olive Oil for 30 minutes. Preheat a medium-hot fire in a gas grill To make the patties, combine the beef, jalapenos, onions, sun dried tomatoes, garlic, cumin, pepper and kosher salt in a large bowl. Mix well. Divide the mixture into 6 equal portions and form the portions into patties. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done or until the internal temperature of 165 degrees is reached and then to preference, about 5 minutes longer for medium. During the last few minutes of cooking, put a slice of Monterey Jack cheese on the burgers and carefully place the rolls, cut side down on the rack to toast lightly. To assemble the burgers, place the burger on the bun, then place a dollop of guacamole and sprinkle of fresh cilantro and then top with a dollop of salsa. Add the roll tops and serve.