Wine Varietal: Cabernet Sauvignon
3 tablespoons mild New Mexico chili powder
3 tablespoons dark brown sugar
1 tablespoon course black pepper
1 tablespoon kosher salt
1 tablespoon ground chiltepin (substitute ground cayenne red pepper if chiltepin is not available)
2 medium mangos (ripe)
¼ medium red onion
½ Serrano chili
3 tablespoons fresh mint
2 tablespoons fresh cilantro
Juice of ½ large lime
¼ teaspoon mild New Mexico chili powder
Sweet and Tangy Bourbon Glaze
2 tablespoons of bacon fat
¾ medium yellow onion
½ teaspoon red pepper flakes
12 ounces Ale 8 ginger ale (substitute other ginger ale if Ale 8 is not available)
½ ounce of honey
½ ounce of molasses
1 tablespoon Doña Maya chiltepín hot sauce (substitute Tapatío hot sauce or Tabasco hot sauce if chiltepín hot sauce is not available)
1 ½ ounces of seedless tamarind (substitute tomato paste if tamarind is not available)
1 ½ ounces of Kentucky Ale (substitute any English Pale Ale, i.e., Bass Pale Ale if Kentucky Ale is not available)
2 ounces of Buffalo Trace bourbon (substitute Jim Beam if Buffalo Trace is not available)
1 teaspoon of kosher salt
1 teaspoon course black pepper
2 pounds ground chuck (80/20)
3 tablespoons chili rub
1 ½ ounces of Buffalo Trace bourbon (substitute Jim Beam if Buffalo Trace is not available)
2 tablespoons Worcestershire sauce
3 tablespoons vegetable oil (for brushing on the grill rack before putting burgers on)
3 medium Anaheim green chilies
9 pieces of thick cut bacon
9 pieces sliced Monterey jack cheese
6 good quality onion rolls, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To prepare chili rub, combine New Mexico mild chili powder, dark brown sugar, black pepper, kosher salt, and ground chiltepín (or ground cayenne red pepper) in a small bowl. Mix ingredients thoroughly and set aside until ready for use.
To make the patties, combine ground chuck, 3 tablespoons of chili rub, 1 ½ ounces of bourbon, and 2 tablespoons Worcestershire sauce in a large bowl, handling as little as possible. Shape into 6 patties (equal portions). Using the remaining chili rub, coat both sides of each patty. Cover with plastic wrap and refrigerate until ready to grill.
Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crispy. Transfer to paper towels to drain. Cover with a paper towel and set aside until ready for use.
In preparation for the mango chutney, cut ¼ of red onion in 2 thick slices, brush the red onion slices and Serrano chili with vegetable oil. Add a pinch of kosher salt and course ground pepper to each side of the onion slices and to the Serrano chili. Grill onion slices 3-4 minutes (on both sides) or until slightly browned and tender on both sides. Roast Serrano chili for 5-7 minutes or until skin on all sides appears roasted.
Also, go ahead and roast the 3 Anaheim green chilies 5-7 minutes or until skin on all sides appears roasted (not bright green). Take onion slices and chilies off the grill and set aside until ready for use.
De-seed, remove the stem, and peel the Serrano chili and the 3 Anaheim green chilies. Rinse and pat dry chilies. Set aside until ready for use.
To make the sweet and tangy bourbon glaze, transfer 2 tablespoons of bacon fat (left over from cooking bacon) to a small, heavy nonstick fire-proof sauce pan. Dice ¾ of a yellow onion. Heat sauce pan on the grill. Add diced onions and 1 teaspoon of red pepper flakes. Sauté until onions are soft and browned. Add 12 ounces of ginger ale and 1 ½ ounces of Kentucky Ale (or other English Pale Ale) to sauce pan. Reduce by half. Add ½ ounce of honey, ½ ounce of molasses, 1 tablespoon of hot sauce, 1 ½ ounces of seedless tamarind (or tomato paste), 2 ounces of bourbon, a teaspoon of kosher salt, and a teaspoon of course ground pepper. Stirring frequently, bring to a boil (if the glaze is becoming too dry, add another ounce of beer). Then place on low heat to simmer until ready for use.
To make the mango chutney, dice the meat of the 2 mangos and put into a medium sized bowl. Dice the grilled red onion slices and add to the mango. Finely dice half of the Serrano chili and add to the mango mixture. Chop the mint and cilantro and add. Finally add the juice of ½ large lime and ¼ teaspoon of chili powder. Mix well and set aside until ready for use.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5-7 minutes per side for medium. Place 1 1/2 Monterey jack cheese slices on the patties during the last 2-3 minutes of grilling. Lightly brush the inside of both halves of the bun with vegetable oil, place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers, place cheese-topped patty on each bun bottom. Pour equal portions of the sweet and tangy bourbon glaze on the patty. Place 1 ½ pieces of bacon on the patty, followed by equal portions of mango chutney. On top of the mango chutney place ½ Anaheim green chili. Add the bun tops and serve.