Tex Mex and More Burger

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 avocados
3 tbsp fresh mild salsa
1/2 block of cream cheese
4 tbsp sour cream
2 tbsp chopped fresh cilantro
1/2 tsp salt
1 1/2 lbs 93% lean ground beef
1/2 cup well rinsed and drained black beans
1/2 cup fresh sweet cooked off the cob corn
1/2 package of medium taco seasoning
1 large block of mesquite wood soaked for at least one hour in water olive oil
6 slices of colby jack cheese
6 slices medium cheddar sheese
1 head of romaine lettuce
1 large slicing tomatoes (home grown or heirloom is best)
1 jar of sliced jalapeno peppers
6 large fresh chibatta bread buns



Make the morning you plan on serving, it needs at least 3-4 hours to chill and have the flavors meld. Peelone of the avacados and add it and the following a food processor, cream cheese, sour cream, cilantro, salsa, and salt. Mix until very smooth and spreadable. Chill until burgers are ready to serve. Mix ground beef, beans, corn and taco seasoning together and let it sit for at least and hour for the flavors to meld. Form into 6 patties and chill. Make sure grill grate is clean and wipe with oil. Heat grill on high and then turn it down to low/medium when you put the burgers on. Cook on one side for four min and then flip to the other side for 3 min do not press down or over flip the burgers. After flipping the burgers put one slice of cheddar and colby on each burger and let them melt while cooking. Toast buns with olive oil on the grill for a min or two until burgers are ready. Building the burger spread bottom bun with avacado spread then burger, tomato, lettuce slices of avacado, 1 or two jalapeno slices and spread the top bun with avacado mixture. Enjoy