Spicy Bandit Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


For the Red Chile Mayo:

1 1/2 Tbsp. red chile powder

1 cup good quality mayonnaise

1 clove garlic, finely minced

1/4 tsp. salt

1/8 tsp. pepper

For the Mexican Cabbage Slaw:

4 plum tomatoes, finely diced

1/3 c. red onion, finely diced

1 tbsp. cilantro, chopped

1/4 head green cabbage cut into small pieces

1 clove garlic

1 lime, juiced

1 jalapeno pepper, finely diced

1/2 tsp. salt

1/2 tsp. sugar

For the Patties:

2 lbs. ground chuck

8 oz. chopped fresh green chiles

1 cup crushed tortilla chips

3/4 cup onion, chopped

1 tbsp. ground cumin

1 tbsp. chili powder

1/2 tsp. green chile powder,

1/2 tsp. salt

2 gloves minced garlic

1/4 tsp. black pepper

vegetable oil for grill rack

6 oz. enchilado cheese [Is this a typo, or Anejo Enchilado cheese?]

6 cornmeal hamburger buns



Preheat gas grill to medium high.

To make Red Chile Mayo:

whisk together the mayonnaise, red chile powder, garlic, salt and pepper. Cover and chill.

To make the Mexican Cabbage Salsa:

Combine the tomatoes, onion, cabbage, cilantro, garlic, lime juice, jalapeno, salt and sugar. Cover and chill.

To make the patties:

Combine the ground chuck, green chiles, corn chips, onion, cumin, chile powders, garlic, salt, and pepper. Handle the meat mixture as little as possible. Form into 6 patties of 1/3 lb. each.

Brush the grill rack with the vegetable oil and place the patties on the grill. Cover and cook for 4-5 minutes on each side for medium. Turn only once, and for goodness sake, don’t smash the patties with the spatula. Place the cut side of the buns on the outer part of the rack during the last 2 minutes of cooking. This will give your buns a nice little toast.

Once the patties have been removed from the grill immediately top with 1 oz. of the enchilado cheese.

To assemble the burgers: Place a generous smear of the red chile mayo on the cut sides of the bun. Place a patty on each roll bottom and top with the Mexican Cabbage Salsa. Add the roll tops and serve.

Makes 6 burgers.