Mexican “Jumping” Burger

Pairs well with:


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


Homemade Guacamole:
3 ripe California avocados, peel, de-seed and mashed
2 tsps finely chopped red onion
1 tsp dried oregano
2 tsps finely chopped cilantro
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp taco sauce juice of 1/2 lime
1 tsp. Colavita Extra Virgin Olive Oil
Cilantro Mayonnaise:
1 cup mayonnaise
1/2 finely chopped cilantro
1 clove of garlic, crushed
Mexican Jumping Beans:
1 can Fat Free refried beans
1/2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsps taco sauce Patties:
1 1/2 pounds ground chuck (80% lean is best)
1 finely chopped Vidalia onion
3 chipotle peppers chopped (canned in adobe sauce)
1 tsp adobo sauce (reserved from canned chipotle peppers)
1/2 tsp kosher salt
1/2 tsp ground cumin
2 tsps. freshly ground black pepper
Vegetable oil, for brushing the grill rack
6 Large Hamburger Buns with sesame seeds
6 slices of colby jack cheese
3 cups shredded lettuce
1/2 good quality taco sauce
1 cup of crushed fritos



Prepare a medium-hot fire in a charcoal grill with cover or preheat a gas grill to medium-high. To make guacamole: Combine red onion, oregano, cilantro, kosher salt, black pepper taco sauce, olive oil and lime juice. Stir into the mashed avocados. Mix well, leave slightly lumpy. Refrigerate until serving. To make cilantro mayonnaise: Combine mayonnaise, cilantro, garlic in a food processor and pulse until smooth. Refrigerate until serving. To make Mexican Jumping Beans: Combine refried beans, salt, black pepper, taco sauce. Mix well. Keep at room temperature. To make the patties: Combine beef, finely chopped Vidalia onion, chipotle peppers, adobo sauce, kosher salt, cumin and black pepper in a large bowl. Mix well trying to handle as little as possible. Divide mixture into 6 equal portions and form the portions into patties to fit the buns. Put in fridge to chill at least 1/2 hour. Brush grill rack with oil. Place patties on the rack and cook for 4 minutes on one side. Flip burgers and immediately put 1 tblsp. of the bean mixture on top of each burger. Cook for 1 min and top each burger with one slice of colby jack cheese. Put cover on grill and cook for another 4 minutes for medium or until done to preference. During the last 2 minutes of cooking place the buns cut side down on outer edges of the rack to toast. Toast well until golden brown. To assemble burgers. place a generous amount to the cilantro mayonnaise over the cut sides of the buns. On each roll bottom, place 1/2 cup of the shredded romaine lettuce, a patty, 1 tblsp. of guacamole, crushed fritos and a drizzle of taco sauce. Add the bun tops and serve. Makes 6 burgers