Chipotle ‘Pepper Tooth’ Burger

Ingredients

1. 2 roasted red peppers
2. 1 roasted pasilla chili pepper
3. 3 roma tomatoes
4. 6 thin slices prosciutto
5. 3 tablespoons olive oil
6. 4 cloves garlic
7. 1/2 cup Sutter Home Pinot Noir (2004)
8. 1.5 pounds 20% fat ground beef
9. 1 tsp. kosher salt
10. 1 tsp. black pepper
11. 1 cup shredded parmesan cheese
12. 1 cup mayonnaise
13. 1 chipotle pepper
14. 6, 1/4 inch slices havarti cheese
15. 6 kaiser rolls
16. 1.5 cups fresh arugula

Instructions

Over a very hot grill, roast the red peppers and pasilla chili pepper until they are completely blackened on the outside (approximately 6 minutes per side). When the peppers are done, put them in a brown paper bag for 10 minutes. Remove the peppers from the bag and place them between 2 paper towels. Rub the blackened skin off the peppers with the paper towels. Pull the ends of the peppers off and remove all of the seeds. Chop the peppers to a fine dice and set aside. Cut the ends of the tomatoes off, then cut them in half and squeeze the juice and seeds out. After the seeds and juice are removed, finely dice the tomatoes. Roll the slices of prosciutto together and cut them into small pieces. In a 12 inch skillet, heat two tablespoons of olive oil over medium heat. Add the tomatoes and prosciutto to the hot pan and sauté for two minutes. Mince four cloves of garlic and add them to the pan, continue sautéing for two more minutes. Add the roasted peppers and ½ cup of Sutter Home Pinot Noir and reduce down until the liquid is gone (approximately seven minutes). Cool the mixture in the refrigerator for ten minutes. In a large bowl, combine the ground beef with salt, pepper, parmesan cheese and the cooled pepper, tomato, garlic and prosciutto mixture. Form the ground beef into six equal size patties. Heat your gas grill on high for five minutes then lower the heat to medium low. Wipe the grill with the remaining tablespoon of olive oil and place the burgers on the grill. Cook the burgers for eight minutes, flip the burger and grill for seven more minutes. Add one slice of havarti cheese to each burger, close the lid and continue cooking for one more minute. In a food processor, add mayonnaise and chipotle pepper, pulse until just combined. The mixture should be a pale pink. After removing the burgers from the grill, place the rolls inside down on the grill for two minutes. Remove the rolls from the grill and spread one tablespoon of chipotle mayonnaise on both sides of the roll. Then add ¼ cup of fresh arugula to the bottom half of the roll and top it with the main ingredient…the patty. Enjoy!