Wine Varietal: Zinfandel
salsa style marinated tomato
3 large tomatoes (preferably campari )
1TB red wine vinegar
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon fresh lime juice
2 teaspoon agave syrup
1 garlic clove minced
1 teaspoon course kosher salt
1 Cup cilantro stemmed
2 pounds ground chuck (preferably organic grass fed)
1 chipotle chili in adobo sauce, minced
2 TB adodo sauce
1 teaspoon garlic powder
course kosher salt & pepper to sprinkle on each side of patties
Roasted Green Chilis
3 poblano chilis for roasting(also known as pasilla)
vegetable oil for brushing grill
chili lime mayonnaise
1 Cup mayonnaise
2 teaspoons adobo sauce
1 lime to zest and 1 teaspoon juice
honey butter buns
6 sweet onion hamburger buns
2 TB butter
1 TB honey
vegetable oil for brushing on the grill rack
6 slices of monterey jack cheese
6 thin slices of red onion
12 thin planks of jicama
1 large haas avocado fork smashed, separated into 6 portions
Prepare a medium hot fire in a charcoal grill or preheat a gas grill to medium high.
To marinate the tomato, slice 3 tomatoes in half and score them with a knife into a crisscross pattern and fan the tomato slice out. Pour off excess liquid and seeds. Place the tomatoes together on a plate. Sprinkle all with the 1TB red wine vinegar followed by the cumin and chili powder. Add the minced garlic to each tomato slice.
Drizzle agave syrup followed by lime juice over each. Sprinkle a pinch of salt on top of each. Let marinate for 1/2 hour. Drain excess liquid before topping each with fresh cilantro.
To make the patties, thoroughly mix together the ground beef, minced chipotle chili, garlic powder and adobo sauce. Form into 6 round patties. Sprinkle salt and pepper on each side. Cover and set aside.
When the grill is hot, roast the poblano chilis. Brush the grill with vegetable oil and place the 3 whole chilis directly on the grill rack. Char the chilis on all sides until the skin is blistered and blackened. Place the whole chilis in a brown paper sack, rolled up closed. Leave the chilis in the sack to cool for 20 minutes. Remove the chilis from the paper sack and pull the stem off each. Clean out the seeds, rinsing if necessary. Peel the skin off the chilis. Course chop the chilis and set aside.
Make the chili lime mayo. Mix together the mayo and adobo sauce. Using a microplane grater zest 1 lime over the mayo mixture. Cut the lime and squeeze 1 teaspoon juice into mixture. Mix all together, cover and set aside.
Grill the burgers. Brush the grill rack with vegetable oil. Place patties on rack do not cover. Turn once when meet begins to pool juices in center, about 5 – 7 minutes. After burger is flipped top with chopped chilis and jack cheese. Continue to grill uncovered until cheese is melted about 5 minutes. Place the honey butter buns butterd side down on outer rack of grill the last 3 minutes of cooking. Toast the buns lightly.
To assemble the burgers, place the marinated tomato topped with cilantro on the bottom buns. Top with the chili cheese burgers. Top each with 2 jicama planks and 1 red onion slice. Drizzle the chili lime mayo over each burger. Take the top buns and spread each with a portion of the fork smashed avocado and place on burger.
Makes 6 burgers