Wine Varietal: Merlot
3 pounds of fresh ground beef (85% lean)
1 cup store-bought sofrito
2 packets Sazon seasoning with Coriander and Annatto
3 medium white onions, sliced in rings
1 cup sliced fresh jalapenos
3 TBS olive oil
1 can refried black beans
1 pound of Ranchero white melting cheese (Fontina will also work)
6 Bolillo buns
1 cup melted butter
½ cup mayonnaise
½ cup sour cream
1 bunch fresh cilantro, finely minced
I head iceberg lettuce, shredded and chilled.
Combine ground beef, sofrito, Sazon, and egg in a large bowl. Mix gently until just blended. Form into 6 ½ lb patties.
Blend mayonnaise, sour cream, and 4 TBS cilantro. Chill.
In a medium saucepan over low heat, reduce black beans to a thick paste. Remove from heat.
In an iron skillet atop the grill, add olive oil, onions, and jalapeno peppers over medium-high heat. Sauté until onions and peppers begin to caramelize. Remove from heat.
Place burgers on medium-heat grill. Close grill and allow to cook for five minutes. Open lid, turn burgers, close lid, and allow to cook another four minutes until cooked medium-rare. Place cheese on each burger to melt slightly. Remove from heat.
Slice the Bolillo buns in two, and brush each side with melted butter. Place buns cut side sown on grill until lightly toasted. Remove.
To plate the burgers – starting with the bottom bun, smear it with black bean paste. Place burger on top of paste. Top burger with onion-pepper relish. Pile shredded lettuce on top of relish. Smear top bun with mayo-sour cream-cilantro mixture. Serve immediately.