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TEXAS HOT MOCHA BURGERS with ZINFANDEL MOLE SAUCE

Lately there have been many recipes using coffee as an ingredient and other recipes using chocolatein svory dishes. I decided to combine the two and make a mocha burger! Since I live in Texas, of course the burgers have to be hot. A good dose of ground chipotle pepper and a spicy Mexican mole sauce took care of that. A lot of recent articles also discuss the pairing of red wine and chocolate. Therefore instead of mixing water or broth with the mole paste, I used red Zinfandel. I feel that my burger reflects the current food trends. In regard to the salsa I wanted to give it an unsual twist by using frozen passionfruit in the dressing.

Ingredients 

Ingredients:
2 cups SUTTER HOME CALIFORNIA ZINFANDEL, divided
2 1.25 oz pkg Chipotle flavored taco seasoning 
3 teaspoon ground chipotle chili pepper
2 teaspoon instant coffee granules
7 teaspoons chocolate hazelnut paste, divided
1 tablespoon fresh grated garlic cloves
2 lbs fresh ground 15 % lean beef
6 crusty bread rolls or bolilos
COLAVITA OLIVE OIL for brushing
Zinfandel Mole sauce:
1/3 cup mole sauce from a jar
remaining 3 teaspoon chocolate hazelnut paste
remaining SUTTER HOME CALIFORNIA ZINFANDEL
3 tablespoon toasted sesame seeds, divided
For Avocado Passion Salsa mix following:
1 1/2 teaspoon remaining Taco seasoning
1 1/2 cups small cubed ADVOCADOES
1/2 cup diced red bell peppers
1 tablespoon remaining toasted sesame seeds
2 teaspoon fresh lemon juice
2 tablespoon COLAVITA OLIVE OIL
2 tablespoon frozen passion fruit juice

Instructions 

Preparation: Place 2 tablespoon SUTTER HOME ZINFANDEL in bowl and reserve remaining wine in a saucepan to make sauce later on. Add 4 teaspoon Chocolate hazelnut paste to bowl and add remaining 3 teaspoon to saucepan for sauce. Reserve 1 1/2 teaspoon Taco seasoning for salsa and add remaining seasoning to bowl. Add all other ingredients to bowl except for beef, bread and oil. Mix well, then stir in beef. Avoid compacting. Shape into 6 patties to fit size of bread. Brush grill with oil. Place patties on grill and grill on medium high, covered, on both sides about 10 minutes or till desired doneness. Heat ingredients for mole sauce in a little saucepan except for sesame seeds, simmer, stir till smooth. Sauce will thicken as it cools. If sauce is too thick, stir in more wine or water and heat before serving. Set aside 2 tablespoon sesame seeds for topping and use remaining for salsa. Split bread rolls and warm them by placing them on outside of grill. To assemble: spread some mole sauce over one side of burger and place burger, sauce side down, on bottom half of roll. Spoon tiny little bit of mole sauce over burger and place some more on plate. Sprinkle sauce with sesame seeds. Top burger with some salsa. Cover burger partly with top roll. Serve hot. Yields: 6 servings

Comments 

This burger tastes really good with the sauce, but since people may not like seeing a dark sauce covering the burger, I brushed the sauce on the burger, then served it sauce side down on the bread. The white sesame seeds sprinkled on provide a nice color contrast as well as making it look like an authentic mole sauce. I gave the brand names that I used for this recipe since different brands differ in saltiness.