Southwestern Salsa Burgers

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.


1 ear white corn
1 jalapeno pepper
3 medium-large red onions
2 roma tomatoes
1 – 15.5 oz can Black Beans
1 lime fresh cilantro
3 pounds ground chuck 80/20
1 – 7 oz can Chipotle Peppers in Adobo Sauce
10 oz  mayonnaise
Grey Poupon mustard
2 avocadoes, sliced
6 onion sandwich buns, sliced



To prepare Southwestern Salsa: Cut corn kernels off the cob. Place in small saucepan and cover with one (1) cup of water. Add 1/8 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil on grill. Stir, and let cook for three minutes. Drain. Place corn kernels in a large mixing bowl. Seed, devein, and mince the jalapeno pepper. Add 1/4 cup of minced jalapeno to the mixing bowl. Mince one of the red onions, and add 1/2 cup of the onion to the mixing bowl. Seed and dice the roma tomatoes, and add to the mixing bowl. Rinse the black beans well and drain them. Add 3/4 cup of black beans to the mixing bowl. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and the juice of one (1) lime. Finely chop cilantro leaves and add one (1) tablespoon to the mixture. Stir all ingredients to mix well. To make burgers, combine 3 pounds of ground chuck 80/20 to the prepared salsa mixture. Mix all well, and form six patties from the mixture. Top each patty with 1/8 teaspoon salt and 1/8 teaspoon pepper. Grill patties on a charcoal grill over medium to high heat (300 degrees) for twenty-five (25) minutes with the grill top open. Flip burgers on the grill every five (5) minutes during cooking. Slice remaining two (2) red onions into 3/8" slices. Grill these slices, topping each with a pinch of salt and pepper. Grill for fifteen (15) minutes, flipping slices every five (5) minutes. Savory spread for burgers: In a food processor, make a paste from the chipotle peppers in adobo sauce. Combine 3 tablespoons of this paste with 10 ounces of Hellman's mayonnaise and mix thoroughly. Use this spread along with Grey Poupon mustard on the onion buns. Top the patties with grilled red onions and avocado slices. Ole'!