Wine Varietal: Cabernet Sauvignon
2 pounds ground beef
1/2 cup canned green chiles, diced
3/4 cup crushed corn chips
1/2 cup refried beans
1 1/2 tsp. salt
1 tsp. ground cumin
3 medium jalapenos
1 cup softened cream cheese
6 crusty Jalapeno-Cheddar rolls, split
3 TBS olive oil
2 medium tomatoes, sliced
6 individual Romaine lettuce leaves
2 ripe avocadoes, cut into slices
Preheat the gas grill to medium-high.
In a large bowl, add your ground beef, green chiles, corn chips, refried beans, salt and cumin. Mix gently but thoroughly, being careful not to overwork the mixture. Form the mixture into 6 patties. Set aside to let rest.
Place your whole jalapenos directly on the hot grill. Cook for 3-4 minutes, turning so that all sides get roasted evenly. Remove peppers from grill and remove stems and seeds. Chop into pieces. Add grilled jalapeno pieces into the softened cream cheese and stir to mix thoroughly. Set aside while you cook our burgers.
Put your burger patties on the preheated grill over direct heat. Cook burgers for a total of 5 minutes per side. A few minutes before the burgers are cooked to your desired doneness, brush the inside of your Jalapeno-Cheddar rolls with 3 tablespoons of olive oil and put on the grill to toast slightly. When everything is ready, assemble your burgers – place a slice of fresh ripe tomato on the bottom of each bun, followed by the burger, then topped with a leaf of Romaine lettuce, and slices of avocado. Finish with the top of roll smeared generously with Grilled Jalapeno Cheese Spread. Enjoy!