ACHIOTE ZIN BURGERS

I tried achiote paste several years ago and have enjoyed trying it in different dishes.Made from annatto seeds and other spices, I love its red color and unique tangy flavor. The paste can be found at many well stocked grocery stores or latin markets as well as many online sources.

Ingredients:

CILANTRO PESTO MAYO:
1/2 cup fresh cilantro, chopped
1/4 cup cojita cheese, crumbled
1/4 cup toasted unsalted whole almonds (shells/skins removed)
1 tablespoon extra virgin olive oil
1 teaspoon fresh lime juice
2 garlic cloves
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup mayonnaise

JALAPENO VEGGIE RELISH:
1 tablespoon extra-virgin olive oil
1 cup fresh corn kernels
1 cup green pepper, finely chopped
3 cups tomato, seeded & chopped
1 cup red onion, finely chopped
1/4 cup fresh cilantro, finely chopped
2 teaspoons fresh lime juice
1 jalapeno, seeds & ribs removed, finely chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

PATTIES:
2 pounds ground beef
3 garlic cloves, minced
3 tablespoons achiote paste, crumbled
1/4 cup SUTTER HOME Zinfandel
1/2 teaspoon ground cumin
2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Vegetable oil for brushing on grill
6 slices Monterey Jack cheese
6 good quality onion hamburger rolls, split

Instructions:

Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.

To prepare mayo place 1/2 cup cilantro, cojita cheese, almonds, 1 tablespoon olive oil, lime juice, 2 garlic cloves, 1/8 teaspoon salt, and 1/8 teaspoon pepper in food processor and process until everything is finely chopped . Add mayonnaise and process again until well combined. Spoon into small bowl, cover, and set aside or place in refrigerator until ready to assemble burgers.

Place a large fire-proof skillet on rack of preheated grill. Add 1 tablespoon of olive oil to pan. When hot, add corn and green pepper. Cook about 3-4 minutes or until vegetables are fork-tender. Remove from heat and stir in tomato, red onion, cilantro, 1 tablespoon lime juice, jalapeno, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Meanwhile, place ground beef in large bowl. In small bowl whisk together 3 garlic cloves, achiote paste, wine, cumin, 2 teaspoons salt, and 1/4 teaspoon pepper until achiote paste is softened into liquid. Pour over beef and gently combine everything until combined. Form into 6 patties, cover lightly with plastic wrap, set aside until ready to cook.

Brush grill rack with vegetable oil. Place patties on rack, cover, and cook, turning once until cooked through about4-6 minutes per side for medium. During last 1-2 minutes of cooking, place rolls, cut side down, on outer edges of grill rack to toast lightly and place a slice of cheese on top of each patty.
To assembler burgers, spread a generous amount of mayo over both cut sides of roll. Place a patty on each roll bottom, then top with a generous amount of relish and tops of rolls.

Makes 6 burgers