Lone Star Chili Cheese Burger

Pairs well with:

Cabernet Sauvignon

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


2 tablespoons vegetable oil
1/2 lb ground sirloin
1/2 onion, diced
1 jalapeno, diced
1 cup tomato sauce
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon cumin

Sauteed Onions:
2 tablespoons olive oil
1 large yellow onion, sliced
1 teaspoon salt

Chili Mayonaise:
1/2 cup mayonaise
1/2 teaspoon chili powder

2 pounds ground chuck
2 shallots, diced
1 jalapeno, diced
2 tablespoons Cabernet Sauvignon
2 teaspoons kosher salt
1 teaspoon freshly ground pepper

Vegetable oil, for brushing on the grill rack
6 large hamburger buns
6 slices cheddar cheese


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the chili, place the vetable oil in a fire-proof saucepan on the grill rack and heat. Add the 1/2 pound of ground sirloin and brown the meat, then add the diced onion and jalapeno. Saute, until vegetables are soft. Add the tomato sauce, salt, chili powder and cumin. Stir and let simmer on outside cooler part of grill rack.
To make the sauteed onions, heat the olive oil in a fire-proof saute saucepan on the grill rack. Add the onions and salt, saute until onions are a light brown color, 15 – 30 minutes. Set aside.
To make the chili mayonaise, combine mayonaise and chili powder, refrigerate until ready to use.
To make the patties, combine the ground chuck, shallots,
jalapeno, Cabernet Sauvignon, salt and pepper in a large bowl. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. Place the patties on the grill rack, cover, and cook, turning once, just until medium rare, about 5 minutes on each side. During the last minute of cooking, place the hamburger buns on the outer edges of rack to toast lightly and place a slice of cheddar cheese on each patty.
To assemble the burgers, spread equal portions of chili mayonaise over top of bun, place a patty on each bun bottom. Top with equal portions of chili and sauteed onions. Add the bun tops and serve.