Salsa Fresca Burgers

Pairs well with:


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

These are great spicy burgers, but the ranch sauce tames the flames.


1/4 cup Mayonnaise
1/2 cup Ranch Dressing
1 cup, plus 2 T., packed coarsely chopped cilantro
2 cloves garlic
1/2 onion, coarsely chopped
1 jalapeno chili, halved lengthwise
2 1/2 pounds ripe tomatoes (7 or 8), cored, seeded and quartered
Juice of 1 lime
2 1/2 lbs. ground sirloin
2 T. finely chopped chipotle
6 slices cheddar cheese
6 kaiser rolls cut horizontally
2 T. olive oil


In a small bowl, combine the mayonnaise, ranch dressing and 2 tablespoons cilantro. Mix well. Cover and refrigerate.

Salsa Fresca:
In a food processor, pulse the 1 cup cilantro and garlic together for 30 seconds. Scrape bowl, add the onion and jalapeno and pulse until finely chopped. Transfer to a medium bowl. Working in batches, add the tomatoes to the food processor and pulse until finely chopped. Add tomatoes to the cilantro mixture. Stir in the lime juice; season with salt.

In a large bowl, place the ground sirloin, 2 cups Salsa Fresca and chipotle. Using clean hands, mix thoroughly, shape into six patties.

Brush the kaiser rolls, cut sides, with the olive oil. Set aside.

Coat grill rack with cooking spray before starting the grill. Grill burgers, covered, over medium heat for 6-8 minutes on each side or until a meat thermometer reads 160 degrees and juices run clear.
Top burgers with cheese, and place kaiser rolls cut side down on grill and grill 2-3 minutes longer until cheese is melted and buns are lightly toasted. Serve burgers on the buns and top with the sauce.