Wine Varietal: Cabernet Sauvignon
Cilantro Crema Spread
(1) Cup of Cacique (Traditional Mexican) Crema
(1) Cup of Freshly Chopped Cilantro
2lbs Ground Chuck
1 ½ Teaspoon of Freshly Ground Cumin
1 ½ Tablespoon of Kosher Salt
1 Tablespoon of Freshly Ground Pepper
2 Tablespoons of Fresh Savory
2 Tablespoons of Fresh Dill
2 Tablespoons of Freshly Minced Garlic
Chile Relleno Garnish
(3) Green Poblano Peppers
(1) Medium White Onion
(1) Teaspoon of Salt
(1) Teaspoon of Freshly Ground Pepper
(1) Teaspoon of Freshly Minced Garlic
(2) Tablespoons Vegetable Oil
Items to Assemble Burger
(3) Large Heirloom Tomatoes
(6) Slices of Chihuahua Cheese
(6) High Quality Seedless Hamburger Buns
(5) Tablespoons of Extra Virgin Olive Oil
1 ½ Tablespoons of Kosher Salt
2 to 3 Tablespoons of vegetable Oil to brush Grill Rack
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To Make the Cilantro Crema Spread combine Crema and Cilantro. Mix the ingredients well and set aside.
To Make the patties place Ground Chuck in large mixing bowl. Coat the meat with all spices listed. Mix ingredients well so that spices are spread evenly throughout the meat, but without over handling. Make 6 patties from the seasoned meat and refrigerate until needed.
To Make Chile Relleno Garnish take the three Poblano Peppers rinse and clean under cool water, then pat dry. Next, lightly grease your grill rack with vegetable oil to prevent sticking. Place Poblano Peppers directly on the middle of the grill rack so that the Poblano Peppers have direct exposure to the fire. Use your thongs to rotate the three Poblano Peppers until each is entirely coated with a charred crust. Once Poblano Peppers are evenly charred, place in a medium sized mixing bowl and cover the top with plastic saran wrap. Then place Poblano Peppers to the side and allow the Poblano Peppers to sweat for 15 minutes.
After 15 minutes take the Poblano Peppers and by hand gently peel off the charred outer crust. Clean out half of the seeds from the inside of each Poblano Pepper to control heat. (The less seeds the less heat in the garnish). Next slice the Poblano Peppers into thin strips, medium in length.
Take Medium white onion and slice into thin strips, medium in length.
Take a medium sauté pan and place directly on the grill. Put in (1) tablespoon of vegetable oil. Once oil is heated, lightly sauté (1) teaspoon of minced garlic, then add sliced white onion. Allow to caramelize to bring out the sweet flavor in the onion, and then add sliced roasted Poblano Peppers and sauté and season with salt and pepper.
Once mixture is finished, place back in metal bowl and cover with foil to stay warm.
To Cook patties brush grill lightly with vegetable oil. Place patties directly on grill, cooking each side for at least 8 minutes. Patties should be turned at least twice to evenly cook but not overly cooked.
In the last moments of cooking take buns and lightly brush cut sides of buns with Extra Virgin Olive Oil and place on grill cut side down on the outside of the grill to lightly toast.
To prepare the items used to assemble burger. Slice each Heirloom Tomato into ¼ inch thick slices. Lightly season with kosher salt. Place Tomatoes directly on grill. Grill tomatoes on each side for approximately 40 seconds.
To finish cooking burgers once patties are almost done, place on top of patties a slice of the Chihuahua Cheese.
To assemble the burger, spread the Cilantro Crema Spread on the cut side of each bun.
Place a Pattie on bottom bun, and top with (2) slices of grilled heirloom tomato, and top generously with the roasted Chile Relleno mixture and enjoy!