The Amazin Blazin Babe Of A Bordertown Burger

Pairs well with:


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


Cowtown Caviar
2 teaspoons vegetable oil, for brushing grill rack
2 tablespoons Colavita extra virgin olive oil
2/3 cup finely chopped red onion
2 teaspoons minced garlic
2 teaspoons ancho chili powder
2 teaspoons Spanish paprika
1 teaspoon ground cumin
3 teaspoons Tabasco chipotle hot sauce
2 teaspoons pure maple syrup
6 tablespoons unsalted butter
1 large ear sweet corn, husked
2 medium firm ripe plum tomatoes, halved lenghtwise
1 firm ripe Hass avocado, halved and pitted but not peeled
1/2 cup mayonnaise
1 tablespoon fresh lime juice
1/3 cup chopped cilantro leaves
Bordertown Burgers
12 applewood smoked bacon slices
2 pounds freshly ground chuck, 80% lean
2 tablespoons finely chopped drained pickled jalapeno
2 teaspoons kosher salt
1/2 teaspoon black pepper
6 slices Monterey Jack cheese
6 red leaf lettuce leaves
6 Kaiser rolls, split
3 teaspoons smoked sea salt


For Cowtown Caviar
Heat a standard outdoor grill to medium-high direct heat. then brush rack with the vegetable oil. When grill is ready heat olive oil in a medium oven-proof skillet, add onions and saute 5 minutes. Add the garlic, ancho chili powder, paprika, and cumin, saute 1 minute more. Stir in the butter, hot sauce and maple syrup until butter has melted. Pour all but 3 tablespoons of butter mixture into a small bowl for a baste, keep remaining warm to use later in the burgers.
Brush baste all over corn and tomatoes then brush baste on cut side of avocados. Grill avocados cut side down until grill marks appear about 3 minutes Grill corn and tomatoes turning occasionally until golden about 3 to 4 minutes then transfer to cutting surface. When cool enough to handle cut kernels off cob and dice tomatoes. Scoop the avocado pulp into a medium bowl along with mayonnaise, and lime juice, using a fork smash until fairly smooth. Stir in corn, tomatoes and cilantro, set aside.
For Bordertown Burger
Cook the bacon until crisp in a oven-proof skillet on the grill rack. Transfer to paper towels to drain.
In a large bowl mix together the 3 tablespoons reserved butter mixture, ground chuck, pickled jalapeno, kosher salt and pepper. Divide into 6 portions then form into patties. Place patties on grill cover and cook until golden and slightly charred about 4 to 5 minutes. Turn over and continue cooking covered for 4 minutes more or until desired degree of doneness. Place a slice of cheese on each burger then cover with lid until cheese melts about 2 minutes more. During this time lightly toast cut side of rolls.
To serve place burger on roll bottoms, break bacon in half and place 2 halves on top of each burgers. Next add a lettuce leaf to each. Spread the cowtown caviar on cut side of roll tops and sprinkle each with 1/2 teaspoon of the smoked sea salt. Add roll tops and serve immediately.