South-of-the-Border Southwest Burger

Pairs well with:


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


2 1/2-pounds freshly ground chuck
1/2-cup salsa of your choice, mild, hot, medium
6-teaspoons taco seasoning mix
1/2-cup shredded mexican cheese
4-ounces cream cheese-room temperature
1-cup sour cream
6-teaspoons taco seasoning mix
Vegetable oil, to brush on grill rack
1-1 1/2-cups shredded mexican cheese
2-California Avocados-peeled, pit removed and sliced
1-small can of sliced olives
1-10 ounce package shredded lettuce



In a large bowl mix together the ground chuck, salsa, taco seasoning, and shredded cheese, mix lightly. To make the spread: In a small food processor mix together the cream cheese, sour cream, and taco seasoning. Preheat the gas grill to medium-high. To make the patties: Take the ground chuck mixture and form into 6 equal patties. Brush the grill rack with oil. Place the patties on the rack and cook for about 3 minutes. Flip over and cook for another 3 minutes or until the internal temperature is 160 degrees. Just before burgers are done place buns, cut side down, on the edge of the grill to toast, this should take about 1 minute. To assemble the burgers, spread the cream cheese mixture on the cut sides of all the buns. Top the bottom bun with a grilled burger. Top grilled burger with shredded mexican cheese, slices of California Avocado, sliced olives, shredded lettuce. Serves 6.