Mexican ranchero burger

Pairs well with:


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


5 lbs of ground chuck group
1 2 large red onions (1 for seasoning 1 for garnishing)
1 large green pepper
2 large tomato(1 for seasoning 1 for garnishing)
jalapeno peppers as desire
1 tablespoon of kosher salt
1/2 teaspoon ground pepper
1 teaspoon of paprika
half cup choped cilantro
1/4 of a tespoon of cumin
1 tablespoon of cholula hot sauce
2 tablespoons of olive oil. group
2 1 bag of mexican shreded cheese
10 kaiser rolls 1
6 ounces spicey mayo
8 ounces of ketchup



mixed (group one) set of ingredients in food processor. save about quarter of a cup for grilled onions in large container mixed it together with the 5 lbs of ground chuck make 10 1/2 burger patties. using a burger mold as to keep the burgers even all through and even cooked. slice one red onion mixed it in a container with the seasoning sauce let it chill in the fridge along with the meet for about 1 hour with the meet grease grill with canola oil so that burgers wont stick. on small pan with some a bit of olive oil cook the onions on the grill until translucent on medium flame place burgers on grill covered by a large a square aluminum container. (the aluminum container will help cook the burgers evenly and througly without drying them. keep barbecue grilled cover (the smoke will sear the burgers and keep them juicy) close grill cook each side as desired but only flip burgers when the first side is done. put buns in grill and toast them in each side when burgers are ready place as much shredded cheese as possible and let it melt. when buns are ready spread them with the spicey mayo/ketchup mix (go heavy on this as you will not be using additional ketchup on the burger topped with lettuce than the burger, slice of tomato,grilled red onion serve with chips and salsa and a margarita on the rocks