Spicy Tex-Mex Burger

Pairs well with:


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

Everyone knows that Texans like it spicy and this burger certainly satisfies that requirement! With the blend of cream cheese, salsa, jalapenos, onion, and blue corn tortilla chips, it’s the best of every Tex-Mex restaurant you have ever dined at…throw in some good Texas beef in the patty, and you have the whole package!


3 pounds freshly ground chuck
2/3 cup spicy pickled jalapenos, minced
2 tsp. kosher salt
2 tsp. freshly ground black pepper
1 cup softened cream cheese
1/2 cup tomato salsa, favorite brand
6 Egg Buns
3 TBS. of olive oil
1 1/2 cups shredded iceberg lettuce
6 slices of red onion
12 large blue corn tortilla chips, store-bought


Preheat gas grill to medium-high.

Mix your freshly ground chuck in a bowl with the minced pickled jalapenos, salt, and pepper. Mix together well with your hands. Form 6 equal-sized patties and set aside to rest.

In a small bowl, stir together your softened cream cheese and salsa until well combined. Set aside in a cool place.

Put your burgers on the preheated grill over direct heat, flipping once. Cook burgers for a total of 10-12 minutes. A few minutes before the burgers are cooked to your desired doneness, brush your Egg buns with olive oil and put on the grill to toast slightly. When everything is ready and immediately before serving, assemble each burger – a patty on each bottom half bun topped with a pile of shredded lettuce, a red onion slice, and 2 large blue corn tortilla chips. Top with the other half bun, smeared with ¼ cup cream cheese-salsa mixture and enjoy!

Serves 6