Tortilla Chip N’ Dip Burger

Pairs well with:

White Zinfandel

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


1/3 cup cilantro
1 jalapeno, roughly chopped
½ cup yellow onion, roughly chopped
2 cloves garlic
1 lime, juice and zest
1 teaspoon salt
1 ½ pounds ground chuck beef
1 egg
½ cup corn tortilla chips, crushed
2 tablespoons vegetable oil for the grill rack
6 slices Colby jack cheese
6 Kaiser rolls, split
½ cup sour cream
1 avocado, mashed
½ cup black olives, diced
juice of ½ lime
1 teaspoon salt
2 Roma tomatoes, sliced



Heat a gas grill to medium high. To prepare the hamburger patties place cilantro, jalapeno, onion, garlic, lime juice, lime zest, and salt in the bowl of a small food processor. Chop to salsa consistency. In a large bowl combine the salsa ingredients from the food processor, beef, egg, chips, and salt. Mix well, being careful to not compact the meat and form into 6 patties. Brush the grill rack with vegetable oil. Place the patties on the grill. Cook for 3 to 4 minutes on the first side. Flip and cook an additional 4 minutes on the second side. 2 minutes before the patties are finished, top each patty with a slice of Colby jack cheese. While the patties are cooking, place split buns on the grill to toast. Warm through completely. To prepare the topping, combine sour cream, avocado, black olives, lime juice, and salt in a bowl and mix thoroughly. Remove buns from the grill and slather all 12 halves with approximately two tablespoons of the sour cream avocado topping. Place the patties on top of the bottom buns, add tomatoes to each patties, and place top bun on the tomatoes. Enjoy!