Marinated Chili Lime Burgers

Pairs well with:


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


2 lbs Ground Chuck
1 1/2 cup worcestershire sauce
1 Tbsp chili powder
2 Tbsp Red Wine
1/2 cup butter (softened)
1 Tbsp chili powder
1 Tbsp fresh lime zest
1/4 cup fresh lime juice
Cooking spray for grill
2 cups sliced mushrooms
1 medium onion, halved and sliced
1 small bottle of capers (rinsed)
4 Tbsp butter
1/4 tsp chili powder
1 Tbsp fresh lime zest
6 Big Burger buns or kaiser rolls
6 Tbsp Mayo



Mix ground chuck together with 2/3 cup of the Worcestershire sauce (reserve rest to pour over patties), chili powder and red wine. Form into 6 balls and then press each ball into approx 2/3 inch thick patties. Place in dish and pour remaining Worcestershire sauce over patties and let sit. Mix together ½ cup butter, chili powder, lime zest and juice. Heat grill on high for about 10 minutes. Spray grill with cooking spray Reduce heat to medium/high for cooking Place marinated patties on grill over flame. Do not press down on patties. Let cook 203 minutes before turning. In sauce pan over grill, melt chili lime butter. Saute mushrooms, onion, capers, butter, chili powder and lime zest over grill until onions are soft and carmelized and mushrooms are tender. Cut each burger bun in half and spread mayo on each side. Once burger are turned baste with chili lime butter and let cook another 2-3 minutes. Turn and baste again. Continue to baste throughout cooking. Cook burgers 5-6 minutes on each side for medium to well done burgers. When burgers are almost done, place buns on grill (away from fire) and toast until mayo is golden brown. Brush some of the chili lime butter on each bun. Once burgers are done, serve on grilled burger buns. Baste burgers again with chili lime butter. Top with Mushrooms, onions and capers and more chili lime butter if desired. Enjoy!