Wine Varietal: Sauvignon Blanc
When travelling, one of my greatest pleasures is experiencing regional flavors.With a world of ingredients easily available in just about every local market, these flavors of the world can become great “local” American burgers!
1 large red bell pepper
1 large yellow bell pepper
2 T. butter
2 large sweet onions, sliced (Walla Walla, Vidalia or other)
1 T. ground paprika
1-1/2 t. ground cayenne pepper
1-1/2 t. onion powder
1 t. salt
1/4 t. ground white pepper
1/4 t. ground black pepper
1/8 t. ground thyme
1/8 t. ground basil
1/8 t. rouund oregano
3/4 c. mayonnaise
2 T. chipotle peppers in adobo sauce, chopped
2 lbs. ground beef (15% fat)
1-1/2 c. grated Monterey Jack cheese
6 sourdough rolls
6 slices tomato
18 slices avacado
2 c. crisp curly leaf lettuce
Place red and yellow peppers on medium high grill. Turn continuously until skin is entirely blackened, about 8 mins.
Remove from heat and cover with foil. When cooled, remove blackened skin with tip of knife. Core, seed and cut into slices.
Saute onions in 2 T. butter over medium high grill heat until caramelized, about 15 mins.
Mix together next 9 ingredients. Set aside.
Mix together mayonnaise and chipotle peppers. Set aside.
Mix beef, onions and spice mixture. Form meat into 6 patties. Grill burgers for 3 mins. Turn burgers and continue grilling to desired doneness, about 3 mins longer for medium-rare. Sprinkle with cheese after last turn and grill until melted.
Cut rolls in half horizontally. Grill, cut side down, until golden, about 2 mins. Spread grilled rolls with chipotle mayonnaise mixture. Place roll, grilled side up, on plates. Top bottom halves with burger, tomatoes, roasted peppers, avacado and curly leaf lettuce.