South of the Border Tamale Burger

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


Chipolte Peppers- 3 large
Diced Tomato – 1 large
Cilantro – 1 bunch
Fresh Key Lime Juice – 2 Limes
Cornmeal – 2 cups
Milk – 1 cup
Honey – 1/4 cup
1 1/2 lbs. Ground Sirloin
1/2 lbs. Ground Pork Sausage
2 tsp. Fresh Ground Cumin
1 tsp. Chilli Powder
1 tsp. Onion Powder
1 tsp. Salt
1 tsp. Pepper
Marble Cheddar/Jack Cheese – 6 Slices
Fresh Corn Meal Buns



In a medium sized bowl, add: 4 finely diced chipolte peppers, I large fresh tomato seeded and diced, 1 bunch chopped fresh cilantro, squeeze of one fresh lime. Cover and set aside to marinate. In a medium sized bowl, add: Cornmeal, Milk and Honey. Wisk to combine into a thick, spreadable consistency. Cover and set aside. In a large bowl add Ground Sirloin and Ground Pork Sausage, Cumin, Chilli Powder, Onion Powder, Salt and Pepper. Combine ingredients, but do not overwork. Form into 6 equal patties. Grill burgers over medium heat until just done – medium well, but still juicey. Before removing burgers from grill, spread a heaping tablespoon of the cornmeal mixture on the burger and place cheese on top to melt slighhtly. Place burgers on Fresh Corn Meal Bun bottom, top burger with Fresh Chipolte Salsa and place top of the bun. Serve immediately.