Mexican Burger in a Tortilla

Pairs well with:


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


4 Serranos chiles
1 pound ground angus beef
1/2 tsp. red pepper flakes
1/2 tsp. pepper
1/4 cup green enchilada sauce
1 Red Onion sliced thin
1 head of lettuce
4 Meduim tortillas
1/4 cup olive oil
4 slices of pepperjack cheese
1/2 cup sour cream



grill the serranos chiles on the grill until charred. place in a metal bowl and cover with plastic wrap so they can steam and the skins can be pealed easier. in a large bowl mix the angus beef with the pepper flakes, the black pepper, and the green enchilada sauce. put on make into 1/4 pound patties and let them rest for 5-10 minutes before putting them on the grill. cook until meduim well or well done. about 30 minutes while burgers are on grill slice the onion and the lettuce and peel the chile skins off. When the burgers have about 5 minutes to go lightly brush the tortillas with olive oil and put on the grill to warm and get nice grill marks(note make sure tortillas are still foldable)also warm the chiles back up if they get to cold. Take tortillas off the grill and the burger patties(and the chiles if you put them back on). Let burgers rest for a few minutes(about 4-5 minutes) place a tortilla down on your work space. place the burger as close to the top portion of the tortilla as you want. put a slice of cheese on the burger pattie. the slice the chiles in half if you desire cutting the stem part off (you can leave the seeds if you want it spicy) and place the chile half on top of the cheese. then top with red onion slices, lettuce and sour cream. Fold the bottom end of the tortilla up to cover the burger then fold the two sides in ontop of the bottom half. Serve and enjoy