Southwestern Burgers with Black Bean Chili & Chipotle Mayonnaise

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


Chipotle Mayonnaise
1-2 chipotle peppers canned in adobo sauce, reserve the sauce
1/2 cup prepared mayonnaise
1 tablespoon cilantro, coarsely chopped
Black Bean Chili:
1 tablespoon extra virgin olive oil
1/2 sweet onion, finely chopped
1 ear fresh sweet corn, roasted and cut from the cob
3-4 chipotle peppers canned in adobo sauce, finely chopped Adobo sauce to taste
1 can black beans, drained and rinsed
1/2 cup beef broth (more as needed)
1 teaspoon toasted cumin seed, ground
2 tablespoons piloncillo*, grated
Kosher Salt
Ground Black Pepper
1/4 cup loosely packed cilantro, finely chopped
For the patties:
2 pounds ground chuck
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons reserved adobo sauce
½ cup Fresh cilantro, chopped
Vegetable oil, for brushing the grill rack
Bolillo rolls**, split
6 leaves of butter lettuce
1/2 lb Queso fresco



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Chipotle Mayonnaise: Place the peppers into the bowl of a food processor. Pulse until well ground. Add mayonnaise and cilantro. Pulse until mixture is well combined. Refrigerate until serving. To make the Black Bean Chili: Heat a large saucepan on the grill. Add the olive oil and onions. Sauté until onions are translucent and add the roasted corn, chipotle peppers, reserved adobo sauce to taste, black beans, beef broth, cumin and piloncillo. Stir until combined. Reduce heat and simmer for 20-30 minutes, stirring occasionally. Add additional beef broth as needed to just keep moist without being soupy. Season with salt and pepper to taste. Keep warm until serving. Stir in the cilantro just before serving. To make the patties: Place the ground chuck in a large mixing bowl and add the salt, pepper, adobo sauce and cilantro. Handling the meat as little as possible to avoid compacting it, mix until just combined. Divide the mixture into 6 equal portions and form the portions into patties to fit the Bolillo Rolls. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, place the Bolillo rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers: Place a generous amount of the Chipotle Mayonnaise over the cut sides of the rolls. On each roll bottom, place a butter lettuce leaf, a patty and top with an equal amount of the Black Bean Chili. Sprinkle an equal portion of the Queso Fresco on the chili and top with the Bolillo roll tops and serve. Makes 6 burgers