“Tex-Mex Cinco de Mayo Grande Chili Cheese Burger.”

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


2 pounds fresh ground Chuck, 76/24
1/2 pound Johnsonville Grilling Chorizo
1/3 cup Sutter Home Merlot
1/3 cup fresh cilantro, minced
2 tablespoons Jalapeno peppers, stems removed, seeded, and finely diced
2 teaspoons garlic powder
2 teaspoons chili powder or to your personal taste
2 teaspoons Sea or Kosher salt or to your personal taste
2 teaspoons fresh ground black pepper or to your personal taste
2 teaspoons dried Mexican oregano (or any dried oregano)
1/2 teaspoon cumin
Colavita Olive oil for brushing the grill
1 15 ounce can of your favorite Chili without beans (I preferred Wolf Brand)
1 1/2 cups shredded sharp Cheddar cheese

6 fresh baked large Ciabatta rolls
3 tablespoons butter, room temperature
1 cup shredded and chopped lettuce
3/4 cup fresh diced Hass Avocado
3/4 cup fresh diced red ripe tomatoes
3/4 cup diced onions
3 tablespoons mustard
1 teaspoon Chipotle chilies in Adobo sauce, finely chopped
1 teaspoon Adobo sauce


Preheat a gas grill to medium-high.

Place the ground Chuck with the Chorizo (removed from the casing) in a large mixing bowl. In a medium bowl whisk together the wine, cilantro, Jalapeno pieces, garlic powder, chili powder, salt, pepper, oregano, and cumin. Pour into the meat and gently blend together and form 6 patties slightly larger than the rolls.

Brush the olive oil on the grill. Place the patties on the grill for 5-7 on each side or to your preferred doneness. With 2-3 minutes left on the patties add 1/4 cup of cheese to each burger patty. Keep the lid closed as much as possible.

Turn one side burner to low. Add the chili to an ovenproof saucepan and place over the low burner to warm. Stir when you turn the patties.

While the burgers are grilling spread the butter on the insides of the rolls. Place the rolls on the grill when you add the cheese to the patties to toast a light golden brown.

Toss the lettuce, Avocado, tomatoes, and onions together. Blend together the mustard, chopped chilies, and the Adobo sauce and spread on the insides of the toasted rolls.

Spoon half of the chili evenly on the roll bottoms. Add a cheeseburger patty to the roll bottoms. Spoon the remaining chili on next. Top with the lettuce, Avocados, tomatoes, and the roll tops, serve.