Tex-Mex Jalapeno Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1 diced medium jalapeno
1 cup milk
1 cup mayonnaise
1 package Hidden Valley Ranch Salad Dressing Mix
2 tablespoons olive oil
1 large yellow onion
1/4 teaspoon kosher salt
1 pound ground sirloin
1 pound ground chuck
1 diced medium jalapeno
2 tablespoons diced shallots
2 tablespoons chardonnay
2 teaspoons kosher salt
1 teaspoon ground pepper
2 Haas avocados
Juice of 1 lime
6 slices monterrey jack cheese
Vegetable oil, for brushing on the grill rack
6 hamburger buns
6 slices tomato


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
Make the jalapeno-ranch by combining the jalapeno, milk, mayonnaise and ranch dressing mix. Refrigerate.
Heat the olive oil on medium high in a skillet on grill. Slice the onion and saute until carmelized. Set aside.
Slice avocados into 1/4 inch slices. Squeeze lime juice over slices. Set aside.
Combine ground sirloin, ground chuck, diced jalapeno, shallots, chardonnay, salt and pepper. Divide into 6 equal portions and form into patties.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preferance, 4 minutes for medium rare, 5 to 7 minutes for medium. During the last minute of cooking, place slice of cheese on each burger. Toast buns on outer edges of grill rack. To assemble burgers, spread the jalapeno ranch mayonnaise over the top sides of the buns. On each bun bottom, place a patty, an equal portion of sauteed onions, 1 slice tomato, and an equal portion of sliced avocados. Add the bun tops and serve.