Smokey South-of-the-Border 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.


2 medium sweet onions (i.e.Texas sweet or Vidalia)
4 whole fresh jalapeno peppers
2 Lbs. ground chuck
2 Tbsp. chili powder
kosher salt
fresh cracked black pepper
olive oil
1/2 cup mayonnaise
1 Tbsp. Chipotle hot sauce
6 slices Chihuahua cheese
6 slices fresh tomato (1/4 inch thick)
6 slices sweet onion (1/8 inch thick)
1 cup shredded iceburg lettuce
6 whole wheat hamburger buns



Preheat grill. Set to medium heat. Remove outer skin and ends from onions. Slice onions in 1/4 inch and lay shingled on two pieces of foil. Should be 4 slices per square of foil. Wrap to make packets. Place on grill, turning occasionally, for about 20 minutes. When done, onions should be tender and golden. Chop finely. Roast jalapenos on grill, turning often, until skin is charred, about 8 minutes. Remove and place in bowl covered with plastic wrap. Let steam to ease removal of skin, about 10 minutes. Remove stem, skin and seeds, do not rinse as this would remove flavor. Chop finely. Place ground chuck in bowl. Sprinkle with chili powder, add onions and jalapenos. Hand mix until well incorporated. Do not overmix as this will toughen burgers. Form 6 patties, about 1/2 inch thick. Cover with plastic wrap and refrigerate until ready to grill. For Chipotle mayonaise: place 1/2 cup of mayonaise in bowl. Add Chipotle Tabasco sauce and stir until well blended. Keep refrigerated until ready to serve. Slice tomatoes (1/4 inch thick), onions (1/8 inch thick), and shred lettuce by slicing thinly. Season burgers with salt and pepper, coat with olive oil. Grill to desired doneness, about 8 to 10 minutes. Top with cheese, cook until melted. Spread chipotle mayonaise on top and bottom halves of buns. Place burger on bottom half, top with onion slice, tomato slice and lettuce. Place top of bun and slice burger in half for service.