Jalepeno Burger with Cilantro- Lime Mayo

Pairs well with:


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


Cilantro Lime Mayo
1 cup mayonnaise
1/2 cup fresh chopped cilantro
1 1/2 Tablespoons Fresh lime juice
1/4 teaspoon pepper
1 1/2 pounds ground chuck
2 tablespoons worcestershire sauce
2 tablespoons minced onion
2 tablespoons minced jalepeno
1 tablespoon minced fresh garlic
1/2 tablespoon chopped fresh oregano
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon hot sauce
1/2 teaspoon ground cumin
colavita olive oil for brushing the grill rack
6 slices of monterey jack cheese
6 seseame seed buns
8 slices of roma tomatoes



Preheat gas grill to medium-high. To make the mayo combine all ingredients and refridgerate. To make the patties, combine the chuck, worcestershire sauce, onion, jalepeno, garlic, oregano, salt, pepper, hot sauce and cumin 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 buns. Brush grill rack with colavita olive oil. place patties on grill and cook turning one until done to preference, 4-6 minutes on each side. During the last minute of cooking place one slice of moterey jack cheese on top of each pattie. When patties are done romove from grill and place on a platter to rest. Meanwhile toast the buns until golden about 1 minute. To assemble the burger place patties on toasted buns add a generous dollop of the lime cintro mayo, about 1 1/2 tablespoons on top of the pattie and add two slices of the roma tomatoes and serve.