Wild Wild West Burger

Pairs well with:

White Zinfandel

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


two ripe avocados, mashed
½ cup medium heat salsa
¼ cup sour cream
2tsp key lime juice
¼ tsp chipotle chili powder
2 pounds lean ground beef
½ can black beans, drained
¼ cup canned diced green chilies
sea salt
½ tsp chipotle chili powder
½ c medium heat salsa
6 slices pepper jack cheese
½ cup corn meal
6 sour dough rolls oil for coating grill
1 sweet onion, diced



Prepare a medium hot fire in a charcoal grill or preheat a gas grill to medium high. To make the sauce, combine the mashed avocado, salsa, sour cream, lime juice, and chili powder in a medium sized bowl and mix well. Refrigerate until serving. Place the cornmeal on a small plate and set aside. To make the patties, combine the ground beef, black beans, chilies, salt, chili powder, and salsa in a large bowl. Handling the meat as little as possible to avoid compacting it, mix all ingredients well. Divide the mixture into six equal portions and form each portion into a patty approximately the same size as the buns. Roll the edges of each patty in the bowl of cornmeal to lightly coat. Brush the grill rack with oil to prevent sticking. Place the patties on the grill and close the cover. Grill for about 3 minutes before quarter turning the patties with a spatula to create grill marks for appearance. Cover and grill for another 2 minutes, then flip the patties with spatula and close the cover, grilling for another 3 or 4 minutes until grilled to personal preference. Open the grill and place one slice of cheese on each patty. Place the rolls, cut side down, on the edges of the grill to warm. Close the grill and cook 2 more minutes until cheese is melted. Remove patties from grill with a spatula and set them on a plate. Remove the rolls and set them on another plate. To assemble the burgers, place a roll bottom on a plate, top with a patty and spread ¼ cup of the sauce on top of the patty. Sprinkle the top of the patties with 1 T of the chopped sweet onion. Add the roll tops and serve.