Southwest Burgers with Summer Corn and Tomatillo Salsa

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

The inspiration was in my vegetable garden. I am growing corn, tomatillos, onions and chili peppers.


3 ears corn, shucked and washed
3 Tomatillos with outer husk removed, halved
¾ cup crumbled cotija cheese
1 teaspoon Ancho Chili Powder
1 Tablespoon red chile, chopped fine
3 Tablespoons lemon juice
1/3 cup chopped red onion
Chipotle Mayonnaise
1 cup mayonnaise
1 teaspoon chipotle in adobo, smashed and chopped fine
2 pounds ground sirloin
2 Tablespoons Worcestershire Sauce
2 Tablespoons Sutter Home Merlot
2 teaspoons Tabasco sauce
1 teaspoon sea salt

4 tablespoons Montreal Steak Seasoning
6 crusty French rolls, sliced in half
1 avocado, sliced
1- 9 ounce bag of blue corn chips, crumbled
Vegetable oil for brushing on the grill rack


Prepare a medium-hot fire on a charcoal grill with a cover or preheat a gas grill to medium high.
Place corn and tomatillos on the grill for 20-25 minutes, turning halfway through. Remove from the grill and allow to cool. Mix together; Cotija cheese, Ancho chili powder, red chile, lemon juice, and onion. Dice cooled tomatillos and remove corn from ear with serrated knife and add to the salsa mixture. Mix together well and set aside.
Prepare the chipotle mayonnaise by mixing together in a small bowl, mayonnaise and chipotle in adobo. Chill in the refrigerator until ready to assemble burgers.
In a large bowl, mix ground sirloin, Worcestershire Sauce, Merlot, Tabasco sauce and salt together gently. Form 6 patties. Sprinkle both sides of the patties with Montreal Steak Seasoning. Brush the grill rack with vegetable oil, place the pattjes on the grill and cook 5-6 minutes, on each side for medium . Hallow-out the top of each French roll to make room for the salsa topping. During the last 2 minutes of grilling the patties, add the rolls cut side down and toast. Remove patties and buns from the grill. To assemble; spread chipotle mayonnaise on each side of the bun. Place burger on the bottom half of the bun, followed by avocado slices, about one tablespoon of salsa on each burger and crumbled chips. Place hallowed-out bun top on and serve.