Wine Varietal: Pinot Noir
Aji Avocado Verde Sauce
3 sweet cubanelle peppers
2 poblano peppers
1 tablespoon plus 1 teaspoon Colavita Extra Virgin Olive oil
1 Hass Avocado halved, pitted, peeled and quartered
2 tablespoons lime juice
3/4 cup coarsely chopped cilantro
1/4 teaspoon salt
1 tablespoon light brown sugar
1 tablespoon minced Vidalia or sweet onion
1/2 teaspoon minced garlic
Peppadew Mango Salsa
5 teaspoons drained, chopped peppadews (South African peppers) (about 7)
2 ripe mangos peeled, pitted and diced
2 teaspoons real maple syrup
1 teaspoon ground cumin
1 tablespoon minced shallots
1/16 teaspoon salt
2 pounds ground chuck
4 teaspoons, minced peppadews (about 15)
4 teaspoons Tabasco Chipotle Pepper Sauce
2 tablespoons grated sweet onion
1 3/4 teaspoons kosher salt
3/4 teaspoon ground black pepper
vegetable oil for brushing on the grill rack
6 soft Kaiser rolls, split
6 large crisp lettuce leaves
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the aji avocado sauce, brush the cubanelles and poblanos with olive oil. When the grill is ready place peppers on grill rack. Cook and turn them with tongs until charred on both sides. (about 10 – 12 minutes). Remove to a plate, cover with plastic wrap and let steep for 10 miunutes. Peel, stem and seed the Chile peppers. Place peppers, avocado, lime juice, cilantro, salt, sugar onion and garlic in a blender and blend 15 seconds or until fairly smooth. Check for lumps with spoon and repeat if needed. Place in small bowl. Cover with plastic wrap with plastic touching sauce to keep air out. Set aside.
To make the peppadew mango salsa, combine the peppadews, mangos, maple syrup, cumin, shallots and salt in a medium bowl. Set aside.
To make the patties, combine the chuck, peppadews, chipotle sauce, onion, salt and black pepper in a large bowl. Gently and thoroughly combine, handling the meat as little as possible to avoid compacting it. Form into 6 equally sized patties, cover with foil and chill.
Brush the heated grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 6 minutes on each side for medium. During the last 2 minutes of grilling, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, Spread aji avocado sauce on each roll bottom. Top with lettuce, patty and salsa. Add roll tops and serve.
Makes 6 burgers