Wine Varietal: Cabernet Sauvignon
RED CHIPOTLE MAYONNAISE
1 cup Best Foods or Hellmann’s mayonnaise
1 tablespoon pureed chipotle chile, canned with adobo sauce
1 tablespoon New Mexican red chile powder, Hatch or Chimayo preferred
3 green onions, finely chopped, green parts included
1 garlic clove peeled and pressed
2 tablespoons fresh lime juice
1 tablespoon minced lime zest
1/2 teaspoon kosher salt
GREEN ROASTED CHILES
6 mild or medium green chiles, such as Anaheim, Hatch, or Chimayo, roasted, peeled, seeds and veins removed, using rubber gloves
1 pound freshly ground chuck
1 pound freshly ground sirloin
1/4 cup Sutter Home Zinfindel
1/4 cup finely minced green onions, with green parts included
2 garlic cloves, finely minced
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil for brushing the grill rack
6 chile-cheese rolls split horizontally – I use Whole Foods rolls.
softened butter to be spread over the cut sides of the rolls
6 slices of extra-sharp cheddar cheese, white or yellow
6 roasted New Mexican green chiles
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill with cover to medium-high.
To make the chipotle mayonnaise mix together in a bowl the mayonnaise, chipotle chile, chile powder, onions, garlic, lime juice, lime zest, and salt. Cover and refrigerate until ready to use.
To make the roasted chiles place chiles on a medium hot grill and roast the chiles, with grill cover on, checking every few minutes turning them frequently until they are lightly but evenly charred. Remove chiles from grill and place a brown paper bag, or in a bowl, covered with a plate, until cool. Wearing rubber gloves, rub away the burned peel. Stem and seed the chiles. Split the chiles in half lengthwise and cut each chile to fit the buns if necessary.
To make the patties, lightly mix in large bowl the beef, wine, onions, garlic, salt, and pepper. form into six patties – do not compact.
Brush the grill rack with oil.
Place the patties on the rack, cover, and grill until browned on the bottoms, 2 to 5 minutes. Turn the patties and continue grilling until done to preference, about 1 – 3 minutes longer for medium. After 1 minute place a cheese slice on each patty. Remove to platter and cover loosely with foil to rest and keep warm.
Place the buttered buns, cut side down, on the grill rack to toast lightly. Remove rolls for assembly.
To assemble the burgers, spread a generous amount of the chipotle mayonnaise over the cut sides of the buns. On the bottoms of each bun, place a cheese-covered patty, a roasted green chile(s). Add the bun tops and serve.
Makes 6 burgers