Texas Tequila Lime Burger with Pico De Gallo

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Jalapeno Mayonnaise
2/3 cup mayonnaise
1 jalapeno, seeded and diced
2 tablespoons fresh lime juice

Pico De Gallo
1 ripe medium tomato
1/2 cup diced red onion
1 jalapeno, seeded and diced
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt

2 pounds ground chuck
2 tablespoons tequila
1 tablespoons fresh lime juice
1 teaspoon minced garlic
2 teaspoons kosher salt
1 teaspoon freshly ground pepper

Vegetable oil, for brushing on the grill rack
6 hamburger buns, split
6 slices cheddar cheese
6 lettuce leaves


Prepare a medium-hot fire in a charcoal grill with a over, or preheat a gas grill to medium-high.

To make the jalapeno mayonnaise, combine the mayonnaise, jalapeno, and lime juice. Cover and refrigerate until serving.

To make the pico de gallo, combine the tomato, onion, jalapeno, cilantro, lime juice and salt in a bowl. Cover and refrigerate until serving.

To make the patties, combine the ground chuck, tequila, lime juice, garlic, salt and pepper 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 to fit the buns.

When the grill is ready, brush the grill rack with vegetable oil. Place the paties on the rack and grill until done to preference, 4 minutes on each side for medium-rare. During the last few minutes, place the cut side of buns on outer edges of grill rack to toast lightly. During the last minute of cooking, place the cheese on the patties to melt.

To assemble the burgers, spread the mayonnaise on the cut side of the roll tops. On each roll bottom, place a lettuce leaf, a patty, and equal portions of pico de gallo. Add the bun tops and serve. Makes 6 burgers.