Tex Mex Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.

We have a great blending of Latin flavors here in Texas, spice helps keep you cool.



2 1/2 pounds sirloin semi frozen

1 tablespoon steak rub seasoning

6 slice of pepper jack cheese

Cilantro Cream

3/4cup mayonnaise

3/4cup sour cream

1 bunch cilantro

1 jalapeño

Juice of 1/2 lime

Pico de gallo

2 to 4 ripe tomatoes

1 sweet onion

1 clove of garlic

1 jalapeño

1 bunch cilantro

juice of1/2 lime

Corn Rolls

1 cup water

1/4 cup buttermilk

1 cup stone ground cornmeal

2 3/4 cups all purpose flour

1 teaspoon steak seasoning

2 teaspoons salt

1 jalapeño seeded

1/2 cup corn

1 green onion green part only chopped

1 egg

1 teaspoon sea salt.


Grind in food processor and form into burgers. Chill
Grill to rare or medium rare.

Pepper Jack Cheese
top of grilled burger with cheese heat to melt

Cilantro Cream
Blend all ingredients, with immersion blender ,and chill.
serve on bottom half of hamburger bun.

Pico de gallo
Hand chop and chill, serve on top of burger.

Corn Rolls
Place water and yeast in mixer bowl for 10 minutes.
Beat in cornmeal , flour salt and spices.
Mix until dough starts coming away from the sides , add corn jalapeño, and green onion.
Cover with plastic wrap for 1 1/2hours, until it is double in bulk.
Punch down dough , let dough rise again for about 1 hour. Divide into 9 pieces.
Form into rolls let rise for 30 minutes.
Glaze with one beaten egg , sprinkle with sea salt
Bake at 450 for 12 to 15 minutes until golden brown , cool on rack .

layer all components and enjoy a burger that taste like summer in Texas.