Zesty Tejas Burgers

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:
3 chopped medium ripe tomatoes or 5 Roma tomatoes
1 chopped small white onion
1 minced small jalapeno pepper
1 minced garlic clove
3 tablespoons chopped fresh cilantro
Juice of 1/2 lime
1 teaspoon salt
Chipotle Mayonnaise:
1 cup mayonnaise
4 chopped Chipotle peppers in Adobo sauce (canned)
1 tablespoon Adobo sauce from can
1 crushed clove garlic
2 chopped green onions
2 pounds fresh ground chuck
2 teaspoons salt
1/4 teaspoon cracked black pepper
1 minced small white onion (@ 1/2 cup)
2 minced cloves garlic
2 teaspoons chili powder
 1/2 teaspoon ground cumin
1 4-oz. can green chili peppers
1 10-oz. can Extra Hot Diced Tomatoes & Chili Peppers
2 eggs, slightly beaten
Vegetable oil for brushing grill or spay can of vegetable coating for grilling
6 bakery hamburger buns (can be from any grocery store bakery)
2 cups shredded iceberg lettuce



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium. Make pico de gallo first and refrigerate 2 – 3 hours so flavors can meld. To make pico de gallo, combine the tomatoes, onion, jalapeno pepper, garlic, cilantro, lime juice and salt. Mix well, cover and refrigerate until serving. To make chipolte mayonnaise, combine mayonnaise, chipolte peppers, adobo sauce, garlic and green onions in a small food processor and mix for approximately 30 seconds. Refrigerate until serving. To make the patties, combine beef, salt, pepper, onion, garlic, chili powder, cumin, chili peppers, Rotel tomotoes and eggs in a large mixing. Mix all ingredients well with hands or large three-prong serving fork; avoid over mixing so as not to compact the meat. Divide mixture into six equal portions and form into patties. Brush or spray the grill rack with oil. Place the patties on the rack, cover, and grill until browned on first side, 4 – 6 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of grilling, carefully place the buns, split sides down, on the perimeter of the grill rack until toasted lightly. To assemble the burgers, place a generous amount of chipotle mayonnaise on the cut sides of the buns. On each roll bottom, place a patty and top with 1/3 cup shredded lettuce and 1/3 cup pico de gallo. Add the bun tops and serve.