Jan’s Mexican Burgers

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


8 oz. country sausage
3/4 cup of green, yellow, and red bell pepper
1 small jalapeno pepper
2 TBSP green onions
4 oz. Monterey Jack cheese with jalapeno peppers
4 oz. Monterey Jack cheese
1 (16 oz.) bottle of Ranch Dressing
2 lb. lean ground beef
2 TBSP taco sauce
6 slices Pepperjack cheese
6 rolls



Mexican Filling: Cook sausage and drain grease. Finely chop jalapeno pepper, bell peppers, and green onions and add to sausage. Cube Monterey Jack cheeses and add to sausage mixture. Add bottle of Ranch dressing and mix well. Patties: Mix ground beef with 2 TBSP taco sauce. Divide ground beef into 12 thin patties and put generous amount of sausage filling between two of the beef patties and seal edges well. Brush rack with oil. Place patties onto grill and close lid. Cook approximately 5-10 minutes on each side or until done to satisfaction. Top each burger with slice of pepperjack cheese Lightly spread 6 roll with Hidden Valley Ranch dressing and toast. Put burgers onto rolls and serve. Serves 6