Wine Varietal: Chenin Blanc
1 pound ground chuck
1 pound ground sirloin
2- 1 oz. packages taco seasoning mix
1/2 cup graded onion
1 – 4.5 oz can chopped green chilies
3 garlic cloves, finely minced
1 Chipotle Pepper in Adobo Sauce minced, from can
½ tablespoon sauce from the chipotle pepper can*
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
Sour Cream, Picante, Cilantro Sauce
1/2 cup sour cream
½ cup high quality picante sauce
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 to 3 tablespoons vegetable oil, to brush the grill rack
6 sandwich slices of Monterey Jack cheese
6 plain hig quality hamburger buns split
1 ½ cup shredded iceberg lettuce
1 ½ cup seeded and chopped tomato
1/4 cup fresh chopped cilantro
24 to 30 large unbroken Tortilla chips
Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high heat.
Combine the ground chuck, ground sirloin, taco seasoning, onion, green chilies, garlic, chipotle pepper, salt and pepper to a large mixing bowl and mix together. Use as little mixing necessary to combine the ingredients. Shape the beef mixture into 6 patties in uniform size and to accommodate the size of the buns. Place the patties on a plate and cover with plastic wrap until ready to cook.
Sauce topping: To prepare the burger sauce, add the sour cream, picante sauce, cilantro and lime juice into a small mixing bowl. Mix until ingredients are well blended and refrigerate until ready to assemble the burgers. This can be prepared several hours ahead of time.
After the grill has reached the desired temperature, brush the grill rack with the oil. Add the patties to the grill cover and cook for 5 to 7 minutes. Flip the patties after the 5 to 7 minutes. Add the cheese and cook for another 3 to 4 minutes or until desired doneness. Place the patties on a serving platter and cover the burgers with aluminum foil. Place the buns, cut side down on the grill and toast until the buns are light brown. Remove buns and begin to assemble the taco burgers.
Place the buns toasted side up and add a few teaspoons of the sour cream sauce to each side of the toasted bun. Place a burger on the bottom side of each bun. Evenly distribute each burger with the lettuce, tomato and extra fresh chopped cilantro. Top each burger with a couple of tortilla (4 to 5 chips per burger) chips and then the sauced up bun top.