Tasty Southwest Burgers

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


2 pounds ground chuck
2 tablespoons of juice from whole chilies
1 1/2 tablespoons liquid smoke
2 tablespoons Colavita extra virgin olive oil
Toppings: 1 can low fat Black Bean Refried beans
6 slices deli thin Monterey Jack cheese
1 can fire roasted Whole green chilies
6 red lettuce leaves
1 small carton Guacamole veggie dip – T Marzetti brand or your choice
6 split onion hamburger buns
3 tablespoons vegetable oil for brushing on grill rack



To make patties: Place the beef, chili juice, liquid smoke and Colavita extra virgin olive oil in a medium size bowl. Handle as little as possible, mix well. Divide the mixture into six equal portions and form the portions into patties to fit the buns. Set aside.

Prepare a gas grill to medium-high. When the grill is ready, brush the grill rack with vegetable oil. Place patties on grill rack, cover and cook, turning once, 5-6 minutes on each side for medium. During the last two minutes of cooking, place the buns, cut side down, on the outer edge of the rack to toast lightly. Check after one minute. Remove buns and burgers from heat.

Spread 1 1/2 tablespoons of Refried Beans on the bottom half of each burger. Cover with a patty, slice of cheese, slice of green chili (seeds removed) and a lettuce leaf. Spread guacamole on bottom side of onion bun top and place on burger.