Tejas Burgers

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

It uses all the ingredients and flavors of the Southwest and Mexico that we love here in Texas – Hatch peppers, Texas 1015 onions, fresh corn, Mexican oregano, and lime. It has the subtle nuances of interior Mexican food without the overpowering red sauce & cheese typically associated with Tex-Mex food.


1 mild Hatch or Anaheim Pepper
2 tablespoons olive oil
1 large Texas 1015 onion (or other sweet onion), peeled & thinly sliced
2 teaspoons Mexican oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 ear of white or bi-colored corn, shucked, silk removed, & kernels cut off the cob
1 teaspoon honey
1 teaspoon lime zest
Juice from 1 small lime
2 pounds ground beef
6 whole-wheat hamburger buns, split
Prepared Salsa (such as Anna’s Salsa) – optional


1. Preheat gas grill to med-high. Place the Hatch pepper directly on the grill. When the skin has blackened & blistered on one side, turn it over & blackened the other side (total cooking time about 6 – 10 minutes). Immediately remove the pepper from the grill, place it in a plastic bag, close the bag tightly with a twisty-tie & let it steam for 10 minutes. Remove the pepper from the bag. Scrape away all the blackened skin. Cut off the top & bottom. Remove all the seeds. Dice the pepper flesh into small (1/4″) squares. Set pepper aside.

2. While the pepper is steaming, place a large aluminum pan on grill, Add the olive oil and onions to the pan and sauté for 10 minutes (or until onions are soft and lightly browned), stirring occasionally. Add the Mexican oregano, salt & black pepper and cook for one more minute. Add the corn kernels & cook for three more minutes, stirring occasionally. Remove the pan from the grill. Add the honey, lime zest, lime juice, and reserved Hatch pepper. Stir well. Place mixture back on the warming rack of the grill to keep it warm

3. Make 6 patties out of the ground beef. Grill until desired done-ness (about 4 -5 minutes per side for medium). While the burgers are grilling, place the buns, cut-side down, on the warming rack.

4. To serve, place 1 hamburger on the bottom of a bun. Top with 1/6th of the onion/corn relish. Top with prepared salsa to taste. Cover with top bun.

5. Eat & enjoy!