Spicy Barbacoa Fajita Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


2 lbs. ground chuck
4 cloves chopped garlic
1 teaspoon oregano
1 teaspoon cumin
2 chopped chipotles in adobo
2 teaspoons adobo sauce
1/4 cup grated onion
1/4 cup chopped canned fire roasted tomatoes
2 tablespoons Sutter Home Cabernet Sauvignon
1 teaspoon salt
1/2 teaspoon pepper
Roasted Corn Fajitas Salsa:
3 ears of corn
salt and pepper to taste
1 jalapeño, chopped
2 teaspoons chopped cilantro
juice of 1 lime
2 red bell peppers
2 red onions
1 tablespoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
Avocado Cilantro Spread:
1/2 cup mayonnaise
1/2 cup sour cream
2 avocados, peeled and chopped
juice of 2 limes
2 tablespoons chopped cilantro
pinch of salt
12 strips applewood smoked bacon
3 tablespoons vegetable oil to brush the grill
8 oz. bag shredded cheddar jack cheese
6 sesame seed hamburger buns



1. Preheat the grill to medium high heat.
2. Prepare the burgers. Place the ground chuck in a large bowl. Add the chopped garlic, oregano, cumin, chopped chipotles in adobo, adobo sauce, grated onion, chopped fire roasted tomatoes, Cabernet Sauvignon, salt, and pepper. Gently mix all of the ingredients together, but do not overwork the meat. Form into 6 patties. Cover with plastic wrap and set aside.
3. Prepare the roasted corn fajitas salsa. Roast the corn on the preheated grill. Remove the husks and silk from the corn. Wrap each ear of corn in a piece of heavy-duty aluminum foil, sealing the ends securely. Place on the grill, turning occasionally, and cook for 10-15 minutes or until tender. Remove from grill and let rest for a few minutes. Unwrap the corn and sprinkle with salt and pepper to taste. Cut the corn kernels off the cobs and place in a medium bowl. Add the chopped jalapeño, cilantro, and lime juice. Stir to combine. Chop the red peppers and onions and place in a medium bowl. Sprinkle oregano, salt, pepper, and olive oil and toss to combine. Heat a heavy large nonstick skillet over medium high heat on the grill. Saute the vegetables for 5-6 minutes or until crisp tender. Remove from heat, and stir together with the corn mixture. Cover with plastic wrap and set aside.
4. Prepare the avocado/cilantro spread. In a food processor blend the mayonnaise, sour cream, avocados, lime juice, cilantro, and salt until smooth. Cover and set aside.
6. Cook the bacon in a nonstick skillet over medium high heat until crisp. Remove the bacon and drain on a paper plate lined with paper towels. Wrap in foil to keep warm.
7. Cook the burgers. Brush the grill with vegetable oil. Place the burger patties on the grill and cook for 5-7 minutes on each side for medium. During the last 2-3 minutes of cooking, top each burger with some shredded cheese and close the grill to melt it. During the last 2 minutes of cooking, place the opened hamburger buns cut side down on the edges of the grill and toast lightly.
8. Assemble the burgers. Spread some avocado/cilantro spread on each half of the hamburger buns. Place a cheese-topped burger patty on each bottom bun. Top each patty with 2 slices of bacon and equal portions of the roasted corn fajitas salsa. Add the bun tops and serve.