RECIPES: Recipe Details

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Lone Star Burgers with Cilantro Pecan Pesto Spread and Avocado Jicama Relish

When you bite into this burger your taste buds receive so many sensations. The spicy heat of the poblano, the sweet buttery taste of the avocados, the mildly tart bite of the fresh lime juice, and the slightly salty hint of the flavorful beef. It is a symphony of flavors brought to a crescendo by the crunchy percussion of the crisp jicama and toasted pecans.

Ingredients 

Colavita Olive Oil for grill
Patties
1 large poblano pepper, roasted, peeled, seeded and finely chopped
2 tablespoons butter
1/2 cup minced pecans
2-1/2 teaspoons salt, divided (2 teaspoons for patties, 1/2 teaspoon for relish)
2 pounds ground chuck
1/4 cup Sutter Home White Zinfandel
1/4 cup chopped shallots
Cilantro Pecan Pesto Spread
6 tablespoons mayonnaise
3 tablespoons purchased cilantro pecan pesto
Avocado Jicama Relish
1/3 cup finely chopped red onion
1 medium jicama, peeled and julienned (about 1-1/2 cup strips)
1 medium ripe tomato, seeds and pulp removed, chopped (about 1/2 cup chopped)
1 tablespoon freshly squeezed lime juice
1 Hass avocado, peeled, pitted and chopped
6 seeded sandwich buns, split

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. When grill is ready, brush the grill rack with olive oil. Place the poblano pepper directly onto the hottest part of the grill rack. Turn as needed to char all sides of the pepper. When sides are charred, remove from grill and place in a sealable, food safe plastic bag. Close bag and allow pepper to steam for about 10 to 15 minutes. When pepper has steamed, remove from bag and pull charred skin off pepper. Carefully remove stem and seeds. Chop pepper and place into a large bowl. While pepper is charring, place butter and pecans into a small grill safe skillet over medium heat area and stir occasionally until pecans are toasted. Set aside to cool. To make patties, add 2 teaspoons salt, beef, White Zinfandel, shallots, and toasted pecans to bowl containing pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties slightly larger than, and to the shape of the rolls. Do not press the patties tightly together. Cover patties and refrigerate for about 15 minutes. To make spread, mix mayonnaise and pesto together in a small bowl. Cover and refrigerate until ready to assemble burgers. To make relish while patties chill, in a medium bowl mix together red onion, jicama, tomato, lime juice, avocado, and remaining 1/2-teaspoon salt. Cover and set aside. If necessary, add more charcoal to grill. When grill is again ready, brush on additional olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the sides of the grill rack to lightly toast. To assemble burgers, spread roll bottoms with equal portions of cilantro spread and add a patty to each. With a slotted spoon, place equal portions of the relish on top of each patty. Add the roll tops and serve. Makes 6 burgers.