Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


2 pounds ground chuck
2 tablespoons + 1/4 teaspoon fajita seasoning, divided
1 teaspoon crushed red pepper
1 large poblano pepper
1 tablespoon vegetable oil, plus extra for brushing on grill
1 large sweet onion, thinly sliced
1 large clove garlic, minced
1/4 teaspoon dried oregano
1/2 cup mayonnaise
1/2 cup creole or spicy brown mustard
2 teaspoons honey
2 tablespoons bottled teriyaki marinade
6 slices queso asadero (Mexican melting cheese)
6 kaiser rolls, split
1 large avocado, peeled, pitted, and thinly sliced
3 whole pickled jalapenos, thinly sliced lengthwise



Preheat a gas grill to medium-high. To make the patties, place the ground chuck, fajita seasoning, and red pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well until thoroughly combined. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Cover with waxed paper and set aside until ready to grill. To prepare the rajas topping, place the poblano pepper directly on the grill. Roast pepper, turning every 3-4 minutes, until skin is blistered and blackened. Remove pepper from grill, place in a ziploc bag, and allow pepper to steam for approximately 10 minutes. When pepper is cool enough to handle, remove stem, seeds, and skin. Slice the pepper lengthwise into thin strips. Heat 1 tablespoon vegetable oil in a large, nonstick, fire-proof skillet on the grill. Add the onions and sauté the onions until golden, approximately 10 minutes. Add the garlic and poblano strips and cook for 1 minute, being careful not to let garlic burn. Stir in 1/4 teaspoon fajita seasoning and the oregano. Transfer to a medium bowl and set aside until ready to use. To prepare the mustard spread, place mayonnaise, mustard, honey, and teriyaki marinade in a medium bowl and stir until thoroughly combined. Cover and set aside until ready to use. Brush the grill rack with vegetable oil. Place the patties on the rack and grill until browned on the bottoms, approximately 4-5 minutes. Turn the patties over and continue to grill, until desired doneness, approximately 4-5 minutes longer. When the patties are almost done, top each patty with a slice of cheese, then close the grill lid and continue cooking until cheese is melted, approximately 1 minute. Place the Kaiser rolls on the grill, cut side down, and toast lightly. To assemble the burgers, spread the mustard spread generously over the cut sides of the rolls. Place a patty on each roll bottom. Top each patty with an equal amount of the rajas topping. Top with 2 avocado slices and 5 or 6 jalapeno slices. Add the roll tops and serve. Makes 6 burgers.