Wine Varietal: Pinot Noir
My grandfather was a true Scandinavian Minnesotan and he loved to cook with prunes.He put them in soup, rice, and ate them plane. Ancho peppers remind me of dried plums but with a kick. So close to Minneapolis we are lucky to have so many cultures come together and through the years meeting new people I have picked up on all kinds of wonderful ingredients from all over the world that are used right here in the Midwest everyday.
2 large ancho peppers
Red Pepper Aioli:
Three quarter cup Smart Balance Mayo
5 tablespoons minced jarred roasted red pepper
1 plus a half pound ground chuck
half pound ground Spanish chorizo
2 tablespoon Byerlys powdered sweet curry
2 large minced ancho peppers without seeds
vegetable oil for brushing the grill before cooking
6 soft Kaiser rolls
6 thick slices heirloom tomatoes
one sliced ripe avocado
6 ounces chevre cheese
First prepare the ancho peppers by taking off the stems, washing out the seeds and submersing them in water. Set them aside for about 30 minutes.
Prepare a medium-hot fire in a charcoal grill with a cover or heat a gas grill to medium high.
To prepare the Aioli, mince the jarred red pepper and combine in a small bowl with the mayo. Using a spoon mash the red pepper into the mayo while mixing leaving some chunks but getting the mayo a nice pink color. Cover with saran wrap and set aside.
To make the patties, combine the ground chuck, chorizo, and sweet curry in a bowl. Remove the ancho peppers from the water and pat dry. Mince the ancho peppers and add to meat mixture. Toss together lightly, just until mixed. Do not smash ingredients together or compact them. Form into 6 patties to fit the buns. Brush grill with vegetable oil and grill patties on medium high for 7-8 minutes per side only turning once.
When you flip the patties on to their final side cut up the heirloom tomato and avocado in preparation for assembly. Move patties to one side of the grill the last few minutes of cooking time. Place both side of the rolls cut side down on the grill to toast. Spread about once ounce of chevre goat cheese on each patty.
To assemble the burgers spread a generous amount of aioli on each cut side of the rolls. Layer on each roll bottom a tomato slice, patty and avocado slices. Add the roll tops and serve.