Jammin Tex-Mex Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

I wanted to create this burger because Mexican food is such an everyday experience for Texans. We have a Mexican restaurant on every corner. I would eat there daily except my waistline would hate me for it. I love this burger’s hot and smoky taste with the combination of sweet peach relish. My backyard garden has corn, jalapenos and cilantro. These fresh ingredients inspire me to make a burger like this one.




1 ½ pounds ground sirloin
8 ounces of ground chorizo
2 jalapenos
1 ear of fresh corn shucked and cleaned
1 inch thick slice of a Texas sweet onion
2 tablespoons ready to serve mole
3 tablespoons mesquite flavored barbecue sauce
1 teaspoon salt
¼ teaspoon pepper


1 tablespoon olive oil
2 large Texas peaches peeled, seeded and chopped
¼ cup finely chopped onion
1 clove garlic chopped
¼ cup chopped cilantro
3 tablespoons molasses
1 tablespoon red wine vinegar
¼ cup canned guava nectar


½ cup vegetable oil
1 12 ounce jar pickled jalapeno slices (5 jalapenos per burger)
1 3/4 cup all purpose flour
12 ounces beer (I used Texas’ own Shiner Bock)
1 tablespoon Creole seasoning


2 Hass avocados peeled, seeds removed, slightly smashed
1 teaspoon salt
1 lime juiced
1 clove garlic chopped fine
6 teaspoons butter at room temperature
6 soft white sesame seed buns

6 slices of extra sharp good quality cheddar cheese



The Patties

Pre-heat gas grill to 300 degrees. Roast jalapenos, corn, and onion slice until slightly charred on all sides about 5 minutes. Remove and cool. Remove top of jalapeño, remove charred skin, seeds and chop fine. Cut corn from the cob on a paper towel. Finely chop onion. In a bowl add these vegetables along with the remaining ingredients for the patties. Mix all ingredients until blended, form 6 patties and set aside until ready to grill. Baste the grill with vegetable oil or pam. Cook burgers until medium about 5 to 8 minutes on each side on a 350 grill.

The Peach Jam

In a medium non-stick fire-proof grill heat the grill to 300 degrees. Add oil onion and garlic about 5 minutes or until slightly soft. Add remaining ingredients and cook about 8 minutes or until everything slightly thickens. Remove from heat, cool, and set aside.


After slightly smashing avocados on a plate mix in lime juice and salt. Cover and set aside.

Beer Battered Jalapenos

In a large non-stick fire-proof skillet heat the oil to 300 degrees closing the lid if necessary to keep the temperature steady. Mix in a bowl the flour, beer and Creole seasoning. Add jalapeno slices to batter. Add in an even layer to hot oil turning until golden brown about 3 to 5 minutes on each side. When all are cooked drain on a paper towel. Set aside and cover with paper towels.

Texas Toast

Mix room temperature butter with garlic on a plate. With a knife add a small layer on each bun until just coated. Just before serving grill buns a few seconds until golden brown.

To assemble add guacamole, fried jalapenos, pattie, cheese, and peach jam.