The Mexican Mama

Pairs well with:


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


2lbs ground chuck
2 packets of low sodium taco seasoning
2 Tbsp ground flax seed
1 15oz can of black beans, drained

Vegetable oil, for brushing on grill rack
6 slices of pepperjack cheese
1 medium onion sliced into rings
1 green bell pepper cut into rings
6 hamburger buns
2 medium tomatos, sliced
1 8oz container of sour cream
18 tortilla chips


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

To make patties, put the ground chuck into a large mixing bowl. Add taco seasoning and flax. Mash the black beans with fork and add to meat mixture. Combine ingredients gently, without overworking the meat. Form into 6 patties slightly larger than the buns. Use your thumb to make a small dip in the center of each patty. Cover patties with plastic wrap and set aside.

Brush the grill rack with vegetable oil. Place the patties on the rack. Place onion and peppers on grill, cook until tender. Cover and cook burgers, turning once until an instant read thermometer inserted into the center reads 155 degrees F, about 6 minutes on each side. Place one slice of pepperjack cheese on each burger. Cover grill and continue cooking for 2-3 minutes longer until cheese is melted. Lightly toast the buns on the grill.

To assemble burgers, place burger on bottom bun. Add onion and bell peppers on patty with a slice of tomato. Top with a spoonful of sour cream, 3 tortilla chips and top of bun.