Sassy South Texas Longhorn Burgers

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Rainbow Slaw:
1- 12oz. package Rainbow Salad mix (mixture of julieanned brocoli, cauliflower, carrots & red cabbage)
1/2 bunch fresh cilantro, chopped
1/2 red bell pepper, chopped
1/2 cup pecans, coarsely chopped
1 Tablespoon steak sauce
1 Tablespoon Merlot wine
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
2 Tablespoon olive oil
Avocado Mayonnaise:
1 Hass Avocado
1 Tablespoon Mayonnaise juice of
1/2 small lemon
2 pounds ground chuck
1 small onion, finely chopped
2 Tablespoon fresh cilantro, chopped
2 cloves garlic, chopped
1-4oz. can diced green chilies, drained
1 Tablespoon steak sauce
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
vegetable oil for brushing on grill rack
6 Texas size seeded sandwich buns



* Prepare a medium-hot fire in charcoal grill with a cover, or preheat a gas grill to medium high. * To make Rainbow Slaw, combine the rainbow salad, cilantro, red bell pepper and pecans in medium bowl; set aside. In a small bowl, combine steak sauce, wine, salt & pepper and then whisk in olive oil until slightly thickened and well blended. Pour dressing over slaw & toss to coat. Cover and refrigerate until ready to use. * To make Avocado Mayonnaise, cut avocado in half lengthwise and remove pit. Scoop out avocado into small bowl. With a fork, smash the avocado until smooth. Stir in mayonnaise and lemon juice. Cover & refrigerate until ready to use. * To make patties, combine ground chuck, onion, cilantro, garlic, green chilies, steak sauce, salt & pepper in a large bowl. Handle the meat mixture as little as possible to avoid compacting it, mix well. Divide into 6 equal portions and form the portions into patties to fit the buns. * Brush grill rack with vegetable oil. Place the patties on the rack, cover & cook, turning once until done to preference, 6-8 minutes on each side for medium. During the last few minutes of cooking, place the buns cut side down, on the outer edges of the rack to toast lightly. * To assemble the burgers, spread a generous amount of the Avocado Mayonnaise over the cut sides of the buns. On each bun bottom, place a pattie, then a large spoonful of the Rainbow Slaw. Add the top buns and serve. Makes 6 burgers