Super Nacho Burgers

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.


6 pieces of leafy green lettuce
1 tomato
6 whole wheat hamburger buns
2 tbsp of your favorite commercially prepared salsa
2 avocados
1/3 fresh lime
6 yellow banana peppers (can be either sweet or hot depending on one’s eating preference)
1 tsp chili powder
1 tsp cumin powder
2 lbs 85% lean ground chuck beef
6 slices Colby Jack cheese



Wash 6 pieces of lettuce and dry. Wash tomato and slice into 6 pieces. Set aside. Place each hamburger bun open on each of six plates. Make guacamole as follows: In a mixing bowl measure 2 heaping tbsp of your favorite salsa. Remove and discard the shell and seed from each of the 2 avocados and put the remaining avocado on top of the salsa. Squeeze the lime on the avocados. Mash the avocadoes, lime, and salsa until mixture has a slightly lumpy consistency. Set aside. Preheat gas grill to medium heat temperature. Wash the 6 banana peppers. Cut off tops and make 1 lengthwise cut in each pepper keeping the pepper in one piece. Remove seeds. Set aside. Mix chili powder and cumin powder together. Make 6 hamburger patties from the ground beef. Lightly rub in chili and cumin powder mixture onto the top and bottom surfaces of the 6 hamburger patties. Place the 6 peppers, cut side up, on the upper rack of the barbecue grill. Place the 6 ground beef patties on the lower rack of the barbecue grill. Close grill cover. Cook for 5 minutes. Remove peppers from grill. Set aside. Turn patties and close grill cover again. Cook for another 5 minutes. Remove patties from grill. Place patties on buns. Then on each patty place in the following order: Colby Jack cheese; banana pepper; slice of tomato; heaping tablespoon of guacamole; lettuce; and then bread bun top. Serve immediately and enjoy! Serves 6.