Spicy Bandit Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

A delicious enchilada with a cool Mexican slaw side dish.


For the Red Chile Mayo:

1 cup good quality mayonnaise

2 tablespoons chile powder

1/2 teaspoon cocoa powder

1/2 teaspoon oregano

1 garlic clove minced

1/2 teaspoon salt

1/4 teaspoon pepper

For the Mexican Slaw:

1/2 head green cabbage shredded

1 small jicama, shredded

1 small carrot, shredded

1 small jalapeno, seeded and finely diced

1/2 cup cilantro, chopped

1/4 cup freshly squeezed lime juice

1/8 cup olive oil

1 clove garlic finely minced

1/4 teaspoon sugar

1/4 teaspoon salt

1/8 teaspoon pepper

For the Patties:

2 pounds ground chuck

1 medium yellow onion, finely chopped

2 cloves garlic, finely minced

1 cup tortilla chips, crushed

12 ounces green chiles

1 tablespoon cumin

1/2 tablespoon green chile powder

1 teaspoon salt

1/2 teaspoon pepper

vegetable oil for the grill rack

6 ounces enchilado cheese

6 cornmeal hamburger buns


Preheat the gas grill on medium high heat.

To make the Red Chile Mayo:

Combine the mayonnaise, chile powder, cocoa powder, oregano, garlic, salt, and pepper. Mix thoroughly, cover, and chill.

To make the Mexican Slaw:

Combine the cabbage, jicama, carrot, jalapeno, and cilantro. Set aside. In small mixing bowl combine lime juice, olive oil, garlic, sugar, salt, and pepper. Pour over the cabbage mix and mix thoroughly. Cover and set aside.

To make the Patties:

Combine the ground chuck, onion, garlic, tortilla chips, green chiles, cumin, green chile powder, salt and pepper. Mix thoroughly but handle the meat mixture as little as possible. Form 6 patties.

Brush the grill rack with the vegetable oil.

Gently place the patties on the grill and let cook for 4-5 minutes for medium. Turn the patties only once and cook for an additional 4-5 minutes. Remove patties from grill and immediately place 1 ounce of the Enchilado cheese on top of the patty.

To assemble the burgers:

Slather each cut side of the bun with the red chile mayo. Place a patty with melted cheese atop the bottom bun and put on about 1/4 cup of the mexican slaw. Place the top bun on. Enjoy.