Texas Hot As Hades Burrito Burger

Pairs well with:

White Zinfandel

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


Creamy Green Chili Mushroom Sauce:
2 roasted Hatch green chilis
1 TBS olive oil
1 10 3/4 oz. can Cream of Mushroom Soup
1/2 cup sour cream
1/8 tsp coarse black pepper
1/8 tsp salt
1 1/2 cups shredded mozzarella cheese
Hand Prepared Flour Tortillas:
2 cups Harina Preparada
3/4 cup warm water
1 lb ground Angus Chuck
1 lb ground Angus sirloin
1 TBS Grilling Steak Seasoning
1 TBS chopped onion
1 large egg, lightly beaten
2 TBS creamy green shili mushroom sauce
Vegetable oil, for brushing on the grill rack
12 tortillias previously shaped to fit the meat



Prepare a medium – hot fire in a charcoal grill with a cover, or preheat a gas grill to medium – high. To prepare the creamy green chili mushroom sauce, rub the Hatch chilis with 1 TBS olive oil, making sure to coat all sides. Place chilis on the grill over direct heat. Using tongs, turn every 2 minutes to char all parts of the skin. Once the skin is charred, remove chilis from heat and let rest for 10 minutes. After 10 minutes, discard the charred outer skin and seeds and place chilies in a food processor. Combine 1 can Cream of Mushrooom Soup, 1/2 cup sour cream, 1/8 tsp coarse black pepper and 1/8 tsp salt in a 10- inch nonstick, fire-proof skillet, cover with a lid and place on the grill rack. Heat mixture just until simmering point, stirring occasionally. Remove pan from the grill and set aside. Combine 2 cups Harina Preparada and 1/2 cup warm water, mixing until dough forms ball. If dough is dry, add a bit more of the remaining water. Knead dough about 5 minutes. Cover, let stand 5 minutes. Shape dough into balls equal to the size of meat patty to be prepared. Place in bowl, cover with aluminum foil to prevent dough from drying. Preheat on grill, ungreased and seasoned heavy cast-iron skillet until very hot (450 to 475 F). Roll out each dough ball with a 1" by 7" dowl rod. Dough should be at least 1/2" thick. Cook on hot skillet for 30 seconds, turn; continue cooking 30 seconds. Turn; continue cooking 15-30 seconds more on each side. Tortillas should be soft and pliable. Stack and cover tortillas with a linen towel to keep warm until patties are cooked and ready to serve. To make the patties, combine the Angus chuck and sirloin. Add 1 TBS Steak Seasoning, 1TBs chopped onion, 1 lightly beaten egg and the previously prepared creamy green chili mushroom sauce in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties. When 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 burgers from the heat and set aside. To assemble the burgers, place patties on a tortilla round, spoon 2 TBS creamy green chili mushroom sauce over top of each pattie. Top each pattie with 2 TBS shredded mozzarella cheese and then another tortilla round, then serve. Enjoy! Makes 6 burgers