Nacho Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Serves 6
2 lbs ground chuck
1 small onion chopped fine
1/2 tsp coarse salt
1/4 tsp fresh ground black pepper
2 tbs Colavita olive oil, to brush grill
1 16oz can refried beans (using only 8 oz- heated through)
6 Kaiser rolls, cut in half OR loaf of Cuban bread cut into 6 4" pieces and cut in half
2 tbs Colavita olive oil
1 16oz jar medium hot salsa (not using all, but usually smallest available)
1 cup shredded, extra sharp cheddar cheese – freshly shredded
1 2.2oz can sliced black olives
1 4oz can Jalapeno pepper slices (optional)



Prepare grill to medium high heat for direct grilling Mix beef, onion, salt and pepper and shape into 6 burgers. Brush grill with 2 tbs olive oil. Grill burgers 4 minutes on each side or to desired doneness. When you flip burgers after first 4 minutes, add refried beans to grill edge in a grill proof 8" saute pan to heat through. One minute before burgers done, brush rolls with olive oil and lightly toast on grill. Remover rolls and spread each roll (top and bottom) with 1/12th of beans and 1 1/2 tbs of salsa. Place one burger on each bun bottom and top burger with 1/6th of the shredded cheese, 1/6th of the black olives and 1/6th of the Jalapeno slices (if desired). Top each with roll top and serve.