Texas Salsa Burgers w/ Roasted Chilies, Queso Oaxaca and Jalapeno Sour Cream

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


2 Ripe roma tomatoes
2 Scallions, green and white part
1 Clove garlic
1 Tablespoon cilantro leaves
1/2 Large fresh jalapeno
1/8 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 large fresh jalapeno
2 scallions, white and green part
1 cup sour cream
1/2 lime
6 fresh anaheim chilies
1 tablespoon Colavita canola oil
2-1/2 pounds freshly ground chuck with 20% fat
2-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon Colavita canola oil for grill rack
2 cups shredded mexican queso oaxaca or asadero cheese
6 bakery style white hamburger buns
2 fresh rip California avacados
1/2 lime
kosher salt
freshly ground black pepper



Heat gas grill to 400 degrees F.

Finely dice tomatoes. Finely chop scallions, garlic and cilantro.
Cut jalapeno in half. Remove seeds and finely dice 1/2 of jalapeno. Save other half.
In a small bowl, mix vegetables with the cumin, salt and pepper. Set aside.

Finely dice the remaining jalapeno half. Finely chop scallions. Add to sour cream. Squeeze lime into
mix and stir well. Refrigerate until ready to use.

Brush all sides of chilies using 1 tablespoon of the oil and roast directly on grill,
turning often, until skin is blackened all over.
Remove from the grill and put into a zip lock bag. Close bag and set aside.

Mix ground chuck lightly with salt and pepper. Form into 12 equal size balls.
On wax paper, flatten each ball to a 5″ diameter. They will be thin.
On 6 of the patties, place 1 rounded tablespoon of the salsa mixture in the center.
Spread to within 1/2″ of edges. Top with remaining 6 patties and
seal the edges completely. Re-shape into 5″” burgers.

Using tongs and a wad of paper towels , grease grill using remaining 1 tablespoon oil.

Grill burgers at 400 degrees for 7-8 minutes per side, or to an internal temperature
of 160 degrees with an instant-read thermometer.
During the last two minutes of cooking, top each burger with 1/3 cup cheese and
place the buns on the grill to toast lightly. Close grill lid.

Remove chilies from bag and remove the charred skins and seeds.
Trim off stem and end of chilies to lay flat.

Cut avocados in half and remove the pit. Slice each avocado into 6 slices. (12 total)
Squeeze remaining lime half on avocado slices. Season with salt and pepper.

To assemble the burgers, place 2 slices avocado on bun, then the burger.
Top with roasted chili and 2 tablespoons of sour cream.