Texas Cactus Jack 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.



Wood Chips (handful each of Pecan, Hickory, Mesquite)
Water for soaking wood chips

Morita/Chipotle Tomatillo Spread

1 Medium Tomato
2 Tomatillos
½ pint Sour cream
1 Tbl Spoon Flor de Jamaica
TexJoy Steak Seasoning
1 teaspoon Sea Salt
1 tsp Chili powder
2 dry Chipotle peppers, seeded

Cactus, Jicama & Peach Pico de Gallo:

¼ green bell pepper, seeded and diced
¼ yellow bell pepper, seeded and diced
¼ orange bell pepper, seeded and diced
1 red bell pepper, seeded and diced
Juice of one lime
Juice of half a grapefruit
1/4 jicama, peeled and julienned
1 peach, diced
¼ cup Cilantro, chopped
1 Jalapeño, seeded and diced
¼ White Onion, diced
1 garlic clove, minced
1 teaspoon sea salt
1 tsp Chili powder
1 Tbl Spoon Colavita Extra Virgin Olive Oil
1 Medium Tomato, diced
1 nopalito, cleaned and julienned
1 teaspoon sea salt


6 slices of Holmes Smokehouse pecan smoked bacon
Paper towels

1 ½ pound Springerhill all natural 98% lean ground beef
½ pound of Whole Foods Ranch chorizo
¼ cup Sutter Home White Cabernet Sauvignon Wine
6 slices of Pepper Jack Cheese
3 tsp Sea Salt
3 tsp TexJoy Steak seasoning
2 pinches of fresh black pepper

Heavy Duty Aluminum Foil
Vegetable oil, for brushing the grill rack
6 large Sesame Seed Hamburger Buns
Unsalted Butter, melted



Preheat a gas grill to medium-high.

Soak wood chips in water

To make Chipotle spread, combine tomato, tomatillos, sour cream, Jamaica, TexJoy, sea salt, chili powder, and Chipotle peppers in a blender or food processor. Chill or refrigerate until spread on buns.

To make the pico de gallo, combine bell peppers, lime juice, grapefruit juice, jicama, peach, cilantro, jalapeno, onion, garlic, chili powder, olive oil, and tomato in a bowl. Chill or refrigerate until placed on burger.

Clean (remove spines) from nopalito and julienne, mix with sea salt in separate container from other pico ingredients. Do not add until topped on patties. Chill or refrigerate until placed on burger.

Cook bacon on fire proof griddle, place on paper towels to soak up the grease. Cover and set aside until topped on burger.

To make patties, combine beef, chorizo, wine, TexJoy, salt, pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal parts and form balls. Place balls into a burger press. Form patty with press.

Remove wood chips from water and wrap in heavy duty aluminum foil. Poke holes in foil and place under grill rack Brush grill rack with oil. Place patties on the rack, cover and grill on the bottoms until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done. Melt butter in fire small fire proof sauce pan. During the last few minute of cooking lightly dip cut side of buns into melted butter and place rolls, cut side down, on the grill rack. Also, place a cheese slice on each patty until melted.

Place patty on bottom bun, top patty with a slice of bacon (broker in half and crossed), and pico. Generously spread chipotle spread on cut side of top bun. Place bun top on burger and serve.