Reconstructed Texas Style Chili-Cheese Burgers

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.


1 medium size ripe avocado, peeled, seeded and chopped
1 medium size tomato, chopped
1/2 cup canned pinto beans
2 green onions, chopped
1 tablespoon chopped cilantro
1 Serrano pepper, chopped
1 tablespoon freshly squeezed lime juice
1/2 teaspoon kosher salt
6 tablespoons mayonnaise
1 tablespoon Tabasco Chipotle sauce
6 leaves bib lettuce
For the burgers patties:
1 – 1/2 tablespoons mild chili powder
2 teaspoons kosher salt
1 teaspoon beef bouillon granules
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon ground coriander
2 teaspoons masa harina
2 pounds 80/20 ground beef
1/2 small sweet yellow onion
1 large garlic clove
6 slices American cheese
6 tablespoons butter, softened to room temperature
6 large poppy seed buns



Preheat an outdoor gas grill to medium high.

In a medium size bowl place the avocado, tomato, pinto beans, onion, cilantro, Serrano pepper, lime juice and salt. Toss gently to combine; set aside and keep cool until ready to use.

In a small bowl, combine the mayonnaise and Tabasco; cover and keep cool until ready to use.

Wash and dry the lettuce leaves. Remove the spines; set aside and keep cool until ready to use.

In a small bowl combine the chili powder, kosher salt, beef bouillon granules, cumin, cayenne, black pepper, coriander and masa; set aside.

Finely chop the 1/2 onion and garlic or place them into the bowl of a mini food processor and process until finely ground. Place in a medium size bowl with the ground beef and chili powder blend. Mix well to combine being careful not to over mix.

Divide the meat mixture into 12 equal portions. Roll each portion into a round meatball shape then flatten to an approximate 4" diameter patty. Lay patties in a single layer on waxed paper or plastic wrap.

Cut each piece of cheese in half, then in thirds in the opposite direction, ending up with six stacks of cheese. Place one stack in the middle of six of the meat patties. Place the other six patties on top of the cheese and carefully crimp the edges to seal; set aside.

Spray the grill with non-stick cooking spray or pour 1 tablespoon of oil on a small bunch of paper towels and working quickly and carefully rub the oil onto the grill to prevent patties from sticking. Cook patties for 5 – 7 minutes on each side. Transfer cooked patties to a large plate; cover and rest for approximately 5-10 minutes.

While patties are resting, butter the insides of the buns. Quickly scrape grill if needed. Place buns buttered side down on the hot grill and toast until golden brown, approximately 1 – 2 minutes.

Remove toasted buns from the grill and place on serving plates. Spread equal amounts of the mayonnaise on the inside of the toasted buns. Spoon equal amounts of the avocado topping on the bottom half of the buns. Top this with a meat patty, followed by the lettuce leaves and then finally the top half of the bun. Serve immediately.