Wine Varietal: Pinot Grigio
2 lb.ground chuck
1/4 t.ground black pepper
1 cup crushed corn chips
6 slices bacon
2 jalapeno peppers,finely diced(seeded)
4 oz.softened cream cheese
1 cup shredded sharp cheddar cheese
southwest mayonnaise:1 cup mayonnaise,1/2 t.chili powder,1 T.lime juice
6 slices tomato
4 cups mixed greens
6 good quality hamburg rolls,split and brushed with southwest infused oil
1.In large bowl combine ground chuck,salt,pepper and corn chips.Divide into 6 discs and set aside.In medium skillet,on grill side burner,cook bacon until done.Drain on paper towel and wrap in foil.
2.Remove most of bacon fat from skillet and saute peppers until softened.Remove to small bowl to cool.Make southwest mayonnaise by combining mayonnaise,chili powder and lime juice in small bowl.Cover and set aside.
3.In small bowl with peppers,add cream cheese and cheddar cheese.Heat grill to medium-high.In center of beef patties,add 1/6 of pepper-cheese mix and fold up to enclose.Repeat with remaining patties.
4.Add foil packet of bacon to top of grill to keep warm.Oil grill,cook patties 5-7 minutes,flip and repeat.During last few minutes,add rolls to outside edges of grill to toast.
5.To assemble,brush rolls with mayonnaise,top bottom of roll with burger,lettuce,tomato and bacon.