Wine Varietal: Pinot Grigio
Homemade Enchilada sauce
2 tbsp. butter
2 tbsp. flour
¼ cup chili powder
2 cups chicken broth
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. cumin
1 tsp. kosher salt
½ tsp. ground pepper
¼ cup tomato sauce
1 tbsp. sugar
Cilantro Garlic Patties
1 lb. ground beef (80% lean)
1 lb. Black Angus ground sirloin (97% lean)
¼ cup Sutter Home Merlot
½ cup cilantro, minced
3 large cloves garlic, minced
2 tsp. kosher salt
Sautéed Poblano, red onion and garlic
2 tbsp. vegetable oil
2 red onions, halved and thinly sliced
2 large cloves garlic, minced
2 Poblano peppers, roasted, skinned, seeded and thinly sliced
Vegetable oil, for brushing grill rack
6 onion roll buns
3 cups blue corn chips, lightly broken
6 oz. queso fresco
½ cup sour cream
Preheat gas grill to medium heat.
To make the enchilada sauce, in a grill-safe saucepan melt butter and whisk in flour until dissolved. Add chili powder and cook for one minute. Add chicken broth slowly while whisking to incorporate and dissolve flour-chili paste. Add garlic powder, onion powder, cumin, salt, pepper, tomato sauce and sugar. Bring to a boil and let simmer uncovered for 15 min. Set aside.
To prepare patties, using hands combine in a large bowl ground beef, ground sirloin, Merlot, minced cilantro, minced garlic and salt. Be sure to thoroughly work flavors throughout the meat without overworking the beef. Form 6 equal patties to fit the size of the buns and set aside.
In a grill-safe skillet, heat vegetable oil and sauté red onion about 4-5 minutes, add garlic and poblano and cook another 3 minutes, stirring often so garlic does not burn. Set aside.
Increase gas grill to medium-high heat. Brush grates with vegetable oil and grill patties 5-6 minutes per side, turning only once, for medium doneness. Add buns with cut side down to the grill for the last 2 minutes of grilling to achieve a light toasting.
To assemble burgers, spread enchilada sauce generously on cut sides of both top and bottom buns. Gently crumble a handful of blue corn chips and mound on bottom bun. Place cilantro-garlic patties on crumbled chips and top generously with crumbling of queso fresco, about 1 ounce per burger. Divide poblano, onion and garlic mixture among the six burgers and top with large dollop of sour cream and finally with the top bun. Enjoy with Sutter Home Pinot Grigio!