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Rajas Tamarind Burger with Chunkey Guacamole & Serrano Black Bean Mayonnaise

Traditional flavors of Mexico combined with the unexpected tanginess of the tamarind best describes the taste of my burger. White merlot pairs well not only in the recipe but to drink with the burger as well.


Chunky Guacamole
1 medium tomato cut into 1/8 inch dice
1 garlic clove peeled & finely chopped
1/4 cup finely diced white onion
4 teaspoons fresh lime juice
3 large Haas avocados
1 teaspoon kosher salt
Serrano Black bean Mayonnaise
1/4 cup canned black beans, drained
2 garlic cloves, peeled & rough chopped
2 finely chopped pickled serrano chiles
1 teaspoon kosher salt
4 tablespoons Colavita EV Olive Oil
3/4 cup Mayonnaise
3 poblano chiles roasted & peeled
2 tablespoons Extra Virgin Olive Oil
1medium white onion cut into 1/4 inch slices
2 cloves garlic, peeled & minced
2 pounds ground chuck 1 1/2 cups prepared rajas
4 tablespoons White Merlot
4 tablespoons tamarind paste
2 teaspoons kosher salt
vegetable oil for brushing grill rack
6 Mexican Bollio Rolls, split
6 ounces Cotija Cheese


Prepare medium hot fire in a charcoal grill with a cover or preheat a gas grill to medium high To make guacamole combine cut tomato, garlic, onion & salt mixing well. Cut avocados lengthwise and remove pits. scoop out pulp from 2 avocados and mash with half the lime juice in a separate bowl. Chop the last avocado into 1/4 inch dice and combine with the rest of the lime juice with mashed avocado. Fold into tomato mixture & refrigerate until use. to make serrano black bean mayonnaise, combine black beans, serrannos, lime juice, salt & olive oil in a blender & process until smooth. Fold into mayonnaise, cover & refrigerate untiluse Rajas: Peel roasted chiles, seed & devein then cut into 1/4 inch strips. heat the olive oil in a medium skillet over medium heat. Fry the onion stirring frequently until it begins to brown, about 7 or 8 mins. stir in garlic & chile strips & continue to cook for 2 mins. remove to cool. To make patties place the Merlot and the tamarind paste in a small saucepan & bring to a boil, breaking up the paste with a wooden spoon. Remove from heat to cool. Combine the tamarind/ wine mixture, rajas, beef & salt in a large bowl, working it together just to combine. Divide into 6 equal patties. brush grill rack and place patties on rack, cover & grill until browned, approx: 4 mins. Turn patties over and continue to grill, covered for 5 minutes more for medium. To assemble burgers, place a generous amount on each cut side of rolls, top bottom with pattie, equal portion of Guacamole & an equal potion of Cotija cheese. Add roll tops & serve. Makes 6 burgers


Tamarind can be found in Asian & Mexixcan markets . Cotija cheese in most grocers.