Smoky Nacho Chili Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

Americans love burgers and Americans love nachos. I’ve combined the best flavors of each to make a new favorite. Now you don’t have to choose!


For the patties:
2 lbs. ground sirloin (not to exceed 7% fat)
2 tbsps grill seasoning (recommended Montreal steak seasoning)
2 tbsps. chili powder
2 tbsps. smoked paprika
2 tbsps. ground cumin
2 tbsps. worcestershire sauce
2 tbsps. chopped fresh garlic
2 jalapeno peppers, seeded and finely diced

For the fresh pico de gallo:
5 Roma/plum tomatoes, seeded and diced
1/2 of a 15 oz. can of pinto beans, drained and rinsed
1 tbsp. chopped fresh cilantro
1 tsp salt
1 tsp black pepper
1 tbsp extra virgin olive oil
juice and zest of one lime
3 scallions chopped, green and white parts

12 slices cooked bacon, preferably peppered or hickory smoked
6 slices pepper jack cheese
1/2 cup sour cream
6 kaiser rolls, slliced and toasted


Prepare an outdoor charcoal grill for medium-high heat or prepare a gas grill over medium-high flame.

To make patties, combine ground sirloin, grill seasoning, chili powder, paprika, cumin, worcestershire sauce, garlic, and jalapenos in a large bowl. Mix to combine all ingredients, being careful not to overmix. Score meat in half, then each half into 3 equal patties.

To prepare the fresh pico, combine diced tomatoes, pinto beans, cilantro, salt, pepper, olive oil, lime juice and zest, and scallions in a medium bowl. Toss ingredients to combine and set aside.

Place patties in the middle of a charcoal grill, over the highest flame, to sear the patties. Grill about 5 minutes per side for a medium doneness. Move patties to outer edge of grill and place the buns in the middle to toast.

Top each toasted bun with a patty, 1 slice of pepper jack cheese, 2 slices of bacon, a spoonful of the fresh pico and a spoonful of sour cream. Top with the other toasted bun half and enjoy.