Spicy Chipotle-Ranch Burgers with Corn-Jicama Slaw

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.


2.5 lbs. ground sirloin
3 chipotle chilies in adobo sauce, pureed
2 T. steak seasoning (such as McCormick Montreal Steak seasoning)
1/4 cup sour cream
1/4 cup mayonnaise
2 T. dried ranch seasoning (such as Hidden Valley)
2 T. fresh lime juice
1 cup roasted corn
1/2 cup coarsely shredded jicama
1/3 cup finely diced red onion
2 T. finely chopped cilantro
3 T. fresh lime juice
1/2 t. salt
1/4 T. pepper
6 slices Monterey Jack cheese
6 good quality, soft sandwich rolls, split
2 ripe avocados, sliced
Oil for grill grates



Mix together ground sirloin, chipotle puree and steak seasoning and refrigerate for 30-minutes. (Do not over-mix.)

Mix together sour cream, mayonnaise, ranch seasoning and lime juice. Cover and refrigerate until ready to assemble.

Mix together corn, jicama, red onion, cilantro, lime juice, salt and pepper. Cover and refrigerate until ready to assemble.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Remove sirloin mixture from refrigerator and form into 6 equal patties. Allow patties to come to room temperature before grilling. Oil grill grates and place patties on over medium-high heat. Grill approximately 4-5-minutes per side, flipping once during cooking. Place 1-slice of cheese on top of each patty during the last 30-seconds of grilling. Grill buns until golden brown, approximately 1-minute.

To assemble place patty on bun bottom and top with a heaping tablespoon of the corn-jicama slaw. Place 3-4 avocado slices on top of slaw. Slather top of bun with a generous amount of ranch sauce and place on top of avocado slices. Makes 6 burgers. (Total prep, cooking and assembly time is approximately 1-hour from start to finish!)