mexican burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Chorizo links(use 6oz.of the links out of skin)
salt (2 tsp)
pepper (2 tsp)
adobe sauce (from 7oz. can of chipolte peppers in adobe sauce) used in two segments
3 pounds Ground Beef Round (85/15 mix)
1 large yellow onion
4 tbl butter(pre soften)
2 chipolte peppers (from previous can) finley diced adobe sauce
2 packs of cheese ( pepper jack cheese slices)
1 pack of country potato buns
2 large red tomatoes
1 head of iceburg lettuce



In saute pan cook chorizo leaving oil in pan set aside the cooked chorizo to cool. In a mixing bowl combine the ground round,chorizo,salt,pepper,adobe sauce. Form into 6 burger patties,set on sheet pan lined with wax paper let set in refrigerator for 20 min to firm. Take onion cut in half,peel off outer skin,slice thinly. In pan with chorizo oil add 2 tbl spoons of butter then cook onion for 3-5 min until soft then add adobe sauce,chopped chipolte pepper,simmer for 3 minutes. Start cooking burgers(med well)when burgers are fliped add the onion mixture on top of burgers,add pepper jack cheese to melt. Take remaining butter spread on both top and bottom bun to toast. On toasted bottom bun add lettuce leaf then sliced tomatos,place on top of tomato the burger and top off with top bun.