Taco Burgers with Salsa and Cilantro Crema

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

We love tacos and thought maybe a good burger could taste like a taco.
These are just as good, and not quite as messy.


Burger part:
1 1/2 pounds ground hamburg 80/20
1/3 cup finely chopped onion
1 tablespoon tomato paste
2 tabelspoons tomato sauce
1teaspoon oregano
1 teaspoon cumin
1/2 teaspooon each salt and pepper

Salsa part:
2 large tomatoes
2 jalepenos
1 small onion, chopped
2 cloves garlic, minced fine
2 tabelspoons freshly squeezed lime juice
1/2 teaspoon each salt and pepper

Cilantro Crema part:
1/2 cup Santa Fe Cooking Creme ( in cream cheese section)
1 cup crema
1/3 cup chopped cilantro
1/2 teaspoon salt

6 kaiser rolls

6 slices extra sharp cheddar, each about 1 ounce

6 slices raw onion
6 slices tomato
2 cups shredded lettuce


In a bowl combine all burger ingredients being careful not to compact the meat.
Form into 6 burgers
Next make the salsa by preheating the grill to med high.
Cut the tomatoes in half, squeeze out the seeds, put skin side on grill.
Grill the jalepenos at the same time, getting a good char on the tomatoes and jalepenos.
Put veggies in a glass bowl, cover with plastic wrap and steam for 10 minutes.
Remove skin, and dice tomatoes and jalepenos.
Add rest of salsa ingredients, stir to combine.
Cover and chill.
Make the Cilantro Crema by whipping the cooking creme with a mixer, adding the rest of the ingredients, cover and chill.
With grill still on med high grill burgers until done the way you like them, for us it’s about 5 minutes a side.
The last 5 minutes of cooking, put a slice of cheddar on each burger, slice the rolls and toast the cut side of the rolls.
Put one burger on the bottom bun.
Slather the top bun with Cilantro Crema.
Top the bun with a tablespoon of salsa, slice onion, slice of tomato and 1/3 cup of lettuce