Arizona Green Chile Cheese Burger with Chipotle Mayonaise

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1/4 cup vegetable oil (1 tablespoon for sauteing and remainder for brushing grill)
1 small yellow onion, diced
3 cloves garlic, diced
1 1/2 pounds ground sirloin
1/2 pound ground pork 
2 – 4ounce cans of diced green chilis lightly drained
1/4 cup green chili enchilada sauce
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon ground black pepper
6 onion rolls
12 tablespoons Smoked Chipotle Mayonaise
6 slices pepperjack cheese 
4 ounce cans whole green chilis, each chili sliced down one side so it lays flat
6 slices tomato
6 iceburg lettuce leaves



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. When the grill is ready, place a small nonstick, fire-proof, skillet on grill rack. Add 1 tablespoon vegetable oil. When oil is hot saute diced onion and garlic until they are opaque. Remove from grill. To make the patties, combine ground sirloin, ground pork, diced green chilis, enchilada sauce, cumin, salt, pepper, sauted onions and garlic. Divide into 6 equal portions and form into patties to fit rolls. Brush grill rack with remaining vegetable oil (useing only as much as is needed). Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 6 minutes on each side for medium. Meanwhile, split the onion rolls and place them around outside edge of rack to toast. To begin assembly of burgers, spread a generous amount of the Orr Brothers Smoked Chipotle Mayonaise onto top and bottom bun (about 1 tablespoon each). On bottom buns place one patty, one slice cheese, two whole flat green chilis, one slice cheese, one slice tomato and one lettuce leaf. Add tops of rolls and serve.