“Texas Ribeye Steak Quick Chili Cheese Burger”

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Chuck’s Texas Special Ribeye Steak Quick Chili Burger Topping

2 tablespoons olive or vegetable oil

2 10-oz. Nolan Ryan’s* Ribeye Steak’s, diced into 1/8 to 1/4 inch cubes including the fat but no gristle

1 onion, chopped

2 cloves garlic, minced

1 large Jalapeño pepper, stems and seed removed, finely diced

1 1/4 cups water

4 1/2 tablespoons Bolner’s** Fiesta Brand Quick Chili Mix

1 teaspoon Bolner’s** Fiesta Brand Comino

1 14 oz. Can Hunt’s Petite Diced Tomatoes with Mild Green Peppers

1 15 oz can Pinto Beans, drained and finely diced

Chuck’s Easy Texas Cheese Burgers

2 1/2 pounds HeartBrand*** Akaushi ground beef

1/4 cup Sutter Home Merlot

1 1/2 tablespoons Bolner’s Fiesta Brand garlic powder

1 1/2 teaspoons fresh ground pepper1 1/2 teaspoons Sea or kosher salt

Chuck’s Easy Burger Finishers

6 seeded hamburger buns

6 tablespoons butter at room temperature

6 tablespoons French’s Classic Mustard

1 1/2 cups sharp cheddar cheese

1 1/2 cups shredded leaf butter lettuce

1 1/2 cups diced Avocado



Preheat a gas grill with a side burner to medium high.

Place a large skillet on the side burner on medium heat and add the oil. Add the diced Ribeye, onions, garlic, Jalapeño peppers, and lightly brown. Add the water, quick chili mix, Comino, tomatoes, and beans. Lower the heat and simmer for 15 minutes while the burgers are grilling.

Add the ground beef to a large bowl with the wine, garlic powder, pepper, and salt. Gently blend together and form 6 patties slightly larger than the buns. Place the patties on the grill for 4-5 minutes, make a quarter turn, and grill another 4-5 minutes. Flip the patties, repeat the grilling process, or to your preferred doneness. Remove and set aside to rest.

About 4 minutes before the burgers are finished, butter the insides of the buns and place on the grill to turn a golden brown. Spread the mustard on the insides of the buns. Cover the bun insides generously with Chili topping (save any leftover for future use), then add the cheese equally on top of the chili. Place a patty on each bun bottom and top with 1/4 cup each of the lettuce and Avocado. Crown with the bun top and serve with true local Texas pride.

Our Friday fling Group only has one rule, “Bring Plenty of Sutter Home Wine”.

Serve with Sutter Home Merlot.