Albuquerque Burgers with Jicama Slaw and Ancho Sour Cream

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


1 cup Mexican sour cream (or crème fraiche)
1 1/2 teaspoons ancho chili powder
3/4 cup jicama, julienned
3/4 cup cabbage, julienned
1/2 cup red peppers, julienned
2 tablespoons fresh cilantro leaves, chopped
2 tablespoons lime juice
2 pounds ground chuck
2 garlic cloves, minced
2 teaspoons dried Mexican oregano leaves
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cloves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 onion rolls, sliced horizontally
6 ounces cotija cheese, crumbled



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make Ancho Sour Cream, combine the sour cream and ancho powder in a small bowl. Mix well to combine. Refrigerate until serving.

To make Jicama Slaw, combine jicama, cabbage, red peppers, cilantro, and lime juice in a medium bowl; mix well.

To make the patties, combine the beef, garlic, oregano, cumin, cloves, salt, and pepper in a large bowl. 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 to fit the onion rolls.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the onion rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, place a generous amount of Ancho Sour Cream on the cut sides of the onion rolls. On each roll bottom, place an equal amount of Jicama Slaw, a patty, and an equal amount of cotija cheese. Add the onion roll tops and serve. Arriba!!