Tex-Mex Taco Salad Ole’ Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Zesty Guacamole Sauce:
6 Haas Avacodos
3/4 cup mild Old El Paso Salsa
1 tsp garlic powder
1 tsp salt 1 tsp pepper
2 1/2 lbs ground Angus chuck
2 packages Taco Seasoning
1 tsp salt
6 slices of Monteray Jack Cheese
1 can of Traditional Refried Beans
1 fresh red onion
1 large Beefsteak tomato
6 leaves of Romaine Lettuce
6 TBS vegetable oil, for brushing on the grill rack
6 large oat topping, burger buns, split
1/4 cup softened butter



Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high. To make the Zesty Guacamole Sauce, peel and deseed 6 Haas avacados. Mash avacados witha a fork or potato masher until the consistancy is chunky with a semi-smooth texture. Add salt, pepper, garlic powder and 3/4 cup salsa. Set away from the heat and cover with a linen towel. To make the patties, in a large bowl combine 2 1/2 lbs ground Angus chuck, 2 pkgs Taco Seasoning and 1 tsp salt. Mix; Handle the mixture as little as possible to avoid compacting it. Divide the mixture into 6 equal portions and form the portions into patties to fit the wheat rolls. 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 preference, 5 -7 minutes on each side for medium. Remove from the direct heat and move to outer edge of the grill adding slices of Monteray Jack Cheese to each patty to slightly melt while you prepare the refried beans. Open traditional can of refried beans and spoon into a 10-inch cast-iron seasoned skillet, place on indirect heat part of grill. Warm the beans just slightly, stirring occsionally, then remove. Thinly slice into six rounds, the fresh red onion and the Beefsteak tomato. Tear Romaine lettuce leaves to proportionately fit the buns. Set away from heat on a tray in preparation for assembling the burgers. Spread softened butter on top half of each bun. Place wheat buns on grill for 20-30 seconds and lightly toast, then remove. To assemble the burgers place the patty with melted cheese on the bottom half of toasted buns. Take top half of bun and spread with 1 TBS of slightly warmed refried bean mixture, set aside. Spread 1 TBS guacamole sauce on top of each patty with melted cheese. Next place a tomato round, onion round and Romaine leaf. Place top half of bun on your finished burger. Enjoy! Makes 6 burgers