Smoky Nacho Chili Burger

Wine Varietal: Cabernet Sauvignon

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Americans love burgers and Americans love nachos. I’ve combined the best flavors of each to make a new favorite. Now you don’t have to choose!


For the patties:
2 lbs. ground sirloin (not to exceed 7% fat)
2 tbsps grill seasoning (recommended Montreal steak seasoning)
2 tbsps. chili powder
2 tbsps. smoked paprika
2 tbsps. ground cumin
2 tbsps. worcestershire sauce
2 tbsps. chopped fresh garlic
2 jalapeno peppers, seeded and finely diced

For the fresh pico de gallo:
5 Roma/plum tomatoes, seeded and diced
1/2 of a 15 oz. can of pinto beans, drained and rinsed
1 tbsp. chopped fresh cilantro
1 tsp salt
1 tsp black pepper
1 tbsp extra virgin olive oil
juice and zest of one lime
3 scallions chopped, green and white parts

12 slices cooked bacon, preferably peppered or hickory smoked
6 slices pepper jack cheese
1/2 cup sour cream
6 kaiser rolls, slliced and toasted


Prepare an outdoor charcoal grill for medium-high heat or prepare a gas grill over medium-high flame.

To make patties, combine ground sirloin, grill seasoning, chili powder, paprika, cumin, worcestershire sauce, garlic, and jalapenos in a large bowl. Mix to combine all ingredients, being careful not to overmix. Score meat in half, then each half into 3 equal patties.

To prepare the fresh pico, combine diced tomatoes, pinto beans, cilantro, salt, pepper, olive oil, lime juice and zest, and scallions in a medium bowl. Toss ingredients to combine and set aside.

Place patties in the middle of a charcoal grill, over the highest flame, to sear the patties. Grill about 5 minutes per side for a medium doneness. Move patties to outer edge of grill and place the buns in the middle to toast.

Top each toasted bun with a patty, 1 slice of pepper jack cheese, 2 slices of bacon, a spoonful of the fresh pico and a spoonful of sour cream. Top with the other toasted bun half and enjoy.