RECIPES: Recipe Details
Chile Relleno Burgers
These spicy burgers, topped with a tangy cilantro-jalapeno mayonaise, are complimented by a cool, crisp glass of Sutter Home Pinot Grigio.
2 fresh jalapeno peppers, seeded and stems removed
1 medium clove fresh garlic
1 cup fresh cilantro leaves, large stems removed
1/2 teaspoon kosher salt
1 cup mayonaise
Vegetable oil for coating foil and grill later
6 large fresh Anaheim green chiles
6 1-oz slices of sharp cheddar cheese
1/2 cup coarsly chopped red onion
1/2 fresh jalapeno, seeded, stem removed
1 clove fresh garlic
2 pounds freshly ground chuck
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
1 1/2 Tablespoons Worchestershire sauce
6 oval sandwich rolls, split
6 red onion slices
6 large tomato slices
6 romaine lettuce leaves
Preheat gas grill to medium-high heat. To make the cilantro-jalapeno mayonaise, combine the 2 jalapeno peppers, the garlic clove and cilantro leaves in a food processor. Pulse until finely chopped. Add the cilantro-jalapeno mixture and the salt to the mayonaise. Stir well and refrigerate until later. Lightly oil a 12x12 inch piece of heavy duty foil for the chiles rellenos. To prepare the chiles rellenos, place the whole green chiles on the pre-heated grill. Turn several times until skins are evenly browned - slightly blackened is OK - about 4-6 minutes total. Remove from grill and allow to cool until easily handled. Taking care not to split the chiles, peel skins from the chiles and remove stems and seeds. Carefully, stuff one slice of cheese in each chile through the stem hole. (Shape the cheese to fit if necessary.) Place the stuffed chiles side by side on the oiled sheet of foil and set aside. To prepare the patties, combine the red onion, jalapeno, and garlic in a food processor. Pulse until finely chopped. In a large bowl, combine the onion mixture, the ground beef, salt, pepper, and Worchestershire sauce. Handle the meat the least possible to avoid compacting; mix well. Divide the meat into 6 equal portions and form to fit the rolls. Make the patties a little thinner in the center (1/2"), and thicker at the edges (3/4"), for more even cooking. Brush the pre-heated grill with vegetable oil. Place the patties on the grilling rack, cover and cook - turning once, until done to your preference, 5-6 minutes per side for medium. During the last 6 minutes of cooking the patties, carefully place the foil with the chiles on one side of the grill. Close grill. Remove patties and chiles from heat when burgers are done, and cheese is melted in the chiles. Place burgers on a tray and cover with the foil containing the chiles to keep both warm. While the patties are resting, place the rolls, cut side down, on the grill rack until warm and crusty. To assemble the burgers, spread a generous amount of the cilantro mayonaise on both cut sides of each roll. Place a chile relleno on each roll bottom; place a patty over the chile. Top the patty with a tomato slice, an onion slice, and a romaine leaf. Add the prepared roll tops and serve.
Be very careful when handling fresh chiles. Wash hands after touching the chiles and don't touch the face until hands have been washed several times.