The Salubrious Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Pico de Gallo:
4 medium Tomatoes, diced
1 medium Texas 1015 Sweet Onion, diced
½ cup Cilantro, loosely chopped
1 large Jalapeno, seeded and minced
Juice from half a medium Lime
Pinch of Kosher Salt
Roasted Tomato and Garlic Mayonnaise:
Vegetable Oil, for applying to the grill grate
6 Plum Tomatoes, roasted, juiced and seeded – reserve
12 Garlic Cloves, peeled and roasted
1 ½ cups Mayonnaise
Pinch of Kosher Salt
Hamburger Patties: Vegetable Oil, for applying to the grill grate
2 pounds Ground Brisket (trimmed)
12 ounces CACIQUE Ranchero Queso Fresco, crumbled
½ cup Texas 1015 Sweet Onion, diced
½ cup Cilantro, finely chopped
2 tablespoons Balsamic Vinaigrette
Pinch of Kosher Salt
Cracked Mixed Pepper Corns (8 turns of grinder)
6 pats of Butter
6 Kaiser Rolls



Directions: Preheat the grill to a medium high heat. Prepare the Pico de Gallo first, as it needs time to meld. In a medium size glass bowl, place the diced tomatoes, diced onion, cilantro, jalapeno, salt and toss. Add the juice from half of a lime, toss again and set aside. Next prepare the mayonnaise. Prepare the garlic first, by making a pouch out of heavy duty foil. Place the 12 garlic cloves in the foil pouch, and add the olive oil and tightly seal the pouch. Prepare grill by wiping grate with vegetable oil. Place the garlic pouch on the grill over indirect heat and cook for a total of 8 minutes, making sure to flip the pouch approximately every 2 minutes so that the garlic does not burn. While the garlic is cooking, place the plum tomatoes directly on the grill over medium high heat and grill until the skins begin to blacken and the skins start to separate from the meat of the tomatoes. When the tomatoes and garlic are ready remove from grill and allow them to rest for 3-4 minutes. Peel the skins off of the tomatoes and squeeze out the juice and seeds into a small bowl and reserve. Place the tomatoes into a blender. Remove the garlic from the pouch (discarding the oil) and place into the blender. Next add the mayonnaise to the blender and mix using short bursts of power until all is incorporated and smooth. Add 3 tablespoons of the reserved tomato juice to the mixture and quickly blend one more time. Set mayonnaise sauce aside. In a large bowl, combine ground brisket, Queso Fresco, onion, cilantro, balsamic vinaigrette, salt and pepper and fold together. Do not overwork the meat. Once mixed, divide into 6 equal parts. Take one portion and divide into 2 flat patties. In the center of the first patty add one pat of butter and then add the second patty on top of the first to form one complete burger. Repeat process until all 6 burgers are made. Once again wipe the grate of the grill with vegetable oil and place the burgers directly over medium-high heat. Grill the burger for 4 ½ minutes on each side, making sure not to press down on the burgers while cooking. Remove burgers from grill and allow to rest. Slice the buns in half and place on grill over direct heat to toast quickly. On the toasted buns, apply a generous amount of Roasted Tomato and Garlic Mayonnaise on both sides of bun. Place a heaping mound of the Pico De Gallo onto the bottom bun only, and place a burger on top of the Pico. Place the top of the bun directly on the burger and garnish with a few loose leafs of cilantro. Makes 6 burgers