Tex-Mex Buffalo Burgers with Jalapeno-Buffalo Ranch Dressing

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.


1 1/2 pounds ground chuck
1/2 pound chorizo Mexican sausage, casing removed & crumbled 1/4 cup + 2 tablespoons cayenne pepper sauce (from a bottle), divided
1/4 cup garlic roasted steak sauce
1/4 cup onions, chopped fine
2 tablespoons chopped green chilies (from a can)
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 teaspoon cumin
vegetable oil for grill grate
6 slices Monterey jack cheese
6 hamburger buns
3/4 cup bottled ranch dressing
2 teaspoons minced pickled jalapeno (from a jar)
6 lettuce pieces, bun size
6 tomato slices, bun size



Preheat gas grill to 350º (medium-low). In a large mixing bowl, mix together the beef, chorizo, ¼ cup pepper sauce, steak sauce, onions, green chilies, salt, black pepper and cumin; shape into 6 patties. Brush grill grate with vegetable oil. Place patties onto grill grate and grill over direct medium-low heat until desired doneness, flipping once. Place a slice of cheese over each patty and allow to melt. Remove patties from grill and keep warm. Place both top and bottom buns onto grill grate, cut side down and grill until lightly toasted and warm, 2-3 minutes. Remove buns from grill and keep warm. In a small bowl, combine the ranch dressing, pickled jalapeno and remaining 2 tablespoons pepper sauce; set aside. To assemble burgers, place one patty onto the bottom half of each bun. Top patty with lettuce and tomato slice. Drizzle 2 tablespoons of sauce over vegetables and top with remaining bun half. Serve immediately. Yield: 6 burgers