Maxed Out Mexi Burger

Pairs well with:


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


4 California avocados,cubed small
4 tomatoes, cubed small
1/2 sweet onion,cubed small
1 tablespoon lime juice
1 tablespoon sea salt
1 pound ground chuck
1 pound ground sirloin
2 tablespoons Chipotle Pepper Sauce
6 green chilies, chopped fine
5 ounces yellow corn tortilla chips, ground into particles
1/4 cup zinfandel
(1) 1.25 package taco seasoning mix
Vegetable Oil, for brushing the grill rack
6 slices Pepperjack cheese
6 French Bread Hamburger buns
1/2 cup sour cream
12 large leaves green lettuce



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Guacamole, combine the avocados,tomatoes, sweet onion, lime juice and sea salt in a bowl. Mix well and refrigerate until serving. To make the patties, combine the ground chuck, ground sirloin, TABASCO chipotle pepper sauce, green chilies, ground yellow corn tortilla chips, zinfandel, and taco seasoning mix in a large bowl. Mix well and divide the mixture into 6 equal portions. Form the portions into patties to fit the rolls. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and grill on each side 5 to 7 minutes, turning only once. In the last minute of grilling, place one slice of pepperjack cheese on each hamburger patty. Place the rolls, cut side down, on the outer edges of the grill rack to toast. To assemble the burgers,place split bun on plate and spread a generous amount of sour cream on both sides. Lay a large leaf of green lettuce on both sides. Pile a generous amount of guacamole on top of lettuce leaves on both sides. Put patty on roll bottom,add the roll top, and serve.