Spicy Sonoran Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


2 lbs of 88% fat free ground meat
3/4 Cup white onion – chopped
1 1/2 teaspoon kosher salt
1 teaspoon fresh ground pepper
2 teaspoons adobo sauce from a can of chipoltes
2 cups medium salsa, San Antonio Farms is good
1 1/2 cups guacumole – Wholly Guacumole is good
6 potato hamburger buns, the large size



Put the slasa in a collander over a bowl to drain the liquid. Chop the onions. Mix the ground beef, onion, salt, pepper, adobo sauce and 2 tablespoons of liquid form the salsa, together. Mix well. Set the salsa and Guacamole aside for latter. The grill should be heated to between 350 and 400 degrees. Make 6 patties about 5 inches accross. Gently and lightly toast the buns on the grill for about 1 min and remove froom the grill. Put the burgers on the grill, close the grill and cook for 5min. flip the burgers and cook on the other side for 5-6 min. Put 3 tablespoons of the salsa on the bottom of the potato bun, then the burger, then 3 tablespoons of guacamole then the top of the potato bun, and enjoy.