Ancho Crusted Chile Relleno Burgers with Charred Sweet Onion and Avocado Relish

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 1/2 lbs. – Ground Chuck
1/2 lbs. – Ground Pork
3 TBS – Pure ground Ancho Chile Powde
r 2 TBS – Sugar
1 TBS – Salt
1/2 cup – Sour Cream
1 TBS – Chopped Cilantro
1 tsp – Fresh Lime Juice
1 Large Sweet Onion, cut into ½ inch thick slices
6 whole Poblano Peppers
2 tsp – canola oil
2 whole avocados
1 tsp – Fresh Lime Juice
6 Bakery fresh soft sesame seed buns
6 TBS – butter, softened
6 slices Monterey Jack Cheese



1) Mix Ground Chuck and Ground Pork in a bowl. Lightly form into 6 patties. 2) Mix ancho powder, sugar and salt in a small bowl. Sprinkle ½ TBS of seasoning onto each side of patties, firmly pressing seasoning onto outside of patties. 3) Combine sour cream, chopped cilantro and lime juice. Keep chilled. 4) Turn on gas grill, preheat to high temperature. 5) Brush onion slices and poblano peppers with oil 6) Place onion slices on foil and place on grill over direct high heat. Cook 4 minutes, flip onions and cook for 3 additional minutes so that onions are slightly firm and charred. Remove from grill and cool to room temperature. Chop coarsely. 7) Place poblanos directly on grill, grill on high for 10 minutes, turning frequently to fully char outside membrane. Remove from grill, wrap in wet paper towels and place inside sealed zip-top bags. Cool slightly to handle. 8) Slice avocados in half and remove seed. Take knife and score avocado halves in criss-cross pattern at 1/4” intervals. Take spoon and scoop avocado “cubes” into a bowl. Add lime juice and chopped onions, stir well to slightly soften avocados while retaining shape. 9) Brush grill rack with oil, place burgers on grill directly over heat at med-high. Grill for 6 minutes. 10) While burgers are on grill, remove poblanos from bag, completely remove charred membrane, stems, seeds and veins. Slice poblanos once lengthwise to lay them open and flat. 11) Flip burgers, grill for additional 4 minutes. 12) Spread buns with butter, and place on grill rack for 1 minute, turn buns 1/4 turn and grill for 1 additional minute, then remove from grill. 13) Move burgers off of direct heat. Place one slice of cheese on each burger, cover grill, and grill for 1 minute. Remove burgers from grill. 14) Spread 1 heaping TBS of sour cream mixture on bottom part of each bun. 15) Wrap 1 poblano around each burger, place burgers on bottoms of buns. Cover each burger with 2 spoonfuls of avocado mixture, place top of bun on burger. Press bun down slightly, slice burgers in half and serve immediately.