Spicy Mexican Burgers

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


Pico de Gallo
½ small onion, finely diced
1 large tomato, diced
1 avocado, peeled, pitted and diced
1 tablespoon minced fresh cilantro
1 teaspoon seeded, finely minced serrano pepper
1 fresh lime, cut in half
1 ½ pounds ground chuck
1 cup finely chopped onion
¼ cup minced fresh cilantro
1 teaspoon dried oregano
2 teaspoons chipotle powder
2 garlic cloves, finely minced
1 ½ teaspoon salt
6 Kaiser rolls, split
Oil for grill



Prepare grill. In a ceramic small bowl mix onion, tomato, avocado, cilantro and serrano pepper. Squeeze the fresh lime into the mixture and gently toss together. Set aside. In a bowl with your hands mix ground chuck, onion, cilantro, oregano, chipotle powder, garlic and salt until just combined (do not overmix) and form into six 1-inch-thick patties. Grill on a lightly oiled rack set 5 to 6 inches over glowing coals about 5 minutes on each side, or until just cooked through. Lightly toast Kaiser rolls and transfer burgers to buns and top each with a small mound of the Pico de Gallo. Serves 6.