Tex-Mex Red Chile Burgers

Pairs well with:

White Zinfandel

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


1 large CA ripe avacado
1/2 cup picante sauce (medium)
1 tsp salt
1/4 tsp fresh ground black pepper
juice of 1/2 lime
1 10 oz. can refried beans (orignial recipe)
1 clove garlic, pressed
1 tbls COLAVITA extra virgin olive oil
1 tbls fresh cilantro, chopped
2 lbs ground chuck
1 cup red enchilada sauce (hot)
1 1oz package dry RANCH SALAD DRESSING MIX
1 small sweet onion, grated
1 tsp salt
1/2 tsp fresh ground black pepper
Vegetable oil, for brushing on the grill rack
6 (4 1/2 inch) soft Kaiser rolls, split
6 slices sharp cheddar cheese
6 iceberg lettuce leaves
6 (1/4 inch) large tomato slices



Prepare a medium hot fire in a charcoal grill with cover, or preheat a gas grill to medium high. West Tex-Mex Guacamole To make the guacamole, cut avocado in half, remove pit, scoop meat out with a large spoon. Place avocado on plate and mash with a fork. Stir in the picante sauce, salt, pepper and lime juice. Place in refrigerator. Patties In a large bowl, whisk the enchilada sauce, salad dressing, salt and pepper until smooth. Grate the onion over the bowl and stir. Add the ground chuck, mixing with clean hands, handling the meat as little as possible to avoid compacting the meat. Divide the mixture into 6 equal patties sized to fit the Kaiser rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, turning once, until done to preference, 5 to 7 minutes for medium. Meanwhile, place a 10-inch nonstick, fire-proof skillet on the grill rack to prepare the Gringo Frijole Spread. Add the 1 tbls olive oil, when hot, add the pressed garlic, then the beans. Stir frequently until beans are hot. Remove from heat, stir in the cilantro and cover. During the final minute of grilling the burgers, place a slice of cheese on each pattie. Place the Kaiser rolls, split side down on the grill just to warm. Remove patties and rolls from grill. To assemble the burgers, spread the Gringo Frijole spread on the bottom half of the roll, the the pattie with cheese. On the top of the roll, spread the West Tex-Mex Guacamole, top with one iceberg lettuce leaf and a slice of tomato. Put both halves together and serve.