Taquitos Supreme Burgers w/ Caramba Sauce

Pairs well with:


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

I started making these last year, because I enjoy Mexican food so much. Seemed ideal, my two favorite foods, Burgers and Mexican. I now pronounce you, Taquitos Supreme Burgers.


3 Tb. oil
2 c. onion, sliced in thin slivers
2 c. bell pepper, sliced in thin slivers
3 jalapenos, sliced in thin slivers

Caramba sauce:
3 Tb. mayonnaise
1/2 tsp hot sauce
3 Tb. taco sauce
4 oz. can diced green chiles

1 1/2 lbs. ground sirloin
3/4 tsp. sea salt
3/4 tsp. ground pepper
3/4 tsp. chili powder
3/4 tsp. ground cumin

3/4 c. jack or jalapeno jack cheese, grated

3 oz. cheddar cheese (1/2 oz. per burger)
6 large flour tortillas, warmed in foil


Preheat grill to medium high heat.

Saute oil, onion, bell peppers & jalapeno in grill proof pan stirring often until softened and starting to caramelize. Keep warm in foil.

In small bowl mix with a wisk, mayo, hot sauce, taco sauce and green chiles. Set aside for flavors to marry. Refrigerate any leftovers or if the outside temperature is too hot.

Separate meat into 6 portions. Flatten out to about 1/2 inch on waxed paper. Sprinkle each with sea salt, pepper, chile powder and cumin. Spread down the middle of each, 2 Tb. of grated jack cheese. Pull ends and sides together and roll and secure well into a “tubular” or sausage shape. You don’t want the cheese to sneak out.

Cook on medium high heat on all sides, about 7 to 8 minutes total. Towards the end of the cooking time place 1/2 oz. of cheddar cheese on each. Set off direct heat, to let cheese melt and meat rest.

Evenly spread the tortillas with a couple Tbs. of Caramba sauce and sauted vegetable mixture, Place meat in the middle and roll up burrito style.