Arriba Green Chili on Green Chili Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

I was introduced to green chilies in New Mexico years ago and since that time everywhere you go there is some type recipe with green chilies.They are now very much known in all kinds of recipes.


Green Chili Mayo
1/2 cup New Mexico Hatch roasted Green Chilies drained(frozen)
1/4 cup Sutter Pinot Grigio Wine1/4 cup mayonnaise
1/4 teaspoon granulated sugar
1/4 teaspoon salt

1/4 cup Hot and Spicy V8 juice
2 teaspoons salt
3 teaspoon Serendipity Seasoning
1/2 cup medium red onion – grated
3 cloves of garlic pressed
2 lbs ground chuck
1/2 cup New Mexico Hatch roasted Green Chilies drained (frozen)
3 Tablespoons butter
6 romaine lettuce leaves
6 (1/4-inch-thick) large tomato slices
6 quality hamburger buns
1 wood skewer (6 to 8 inches in length)


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-hot.
To make the spread, combine drained green chilies and wine in fire proof skillet on grill. Cook until wine is cooked down (approximately 10 minutes), cool mixture. Add cooled green chilies, mayonnaise and sugar, salt in food processor. Pulse until smooth.

In large bowl combine V8 juice, salt, serendipity seasoning, red onion and pressed cloves of garlic. Stir until well mixed. Add ground chuck, mix gently until all seasoning is well incorporated in to ground beef. Make 6 even balls of mixture. Divide each ball in half. Flatten halved ball and top with 1 tablespoon green chilies place flattened other half and form into patties to fit bun. Place small hole through center of patties with wood skewer. Place in cooler until ready to grill.

When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack and cook, turning several time, until done to preference, 5 to 7 minutes for medium.

When the patties are cooked, remove from the grill, stacking to keep warm. Place the lightly buttered buns, buttered side down, on the outer edges of the grill rack to toast lightly.
To assemble the burgers, spread a generous amount of the green chili mixture on both sides of the bun. On each bun bottom, place a lettuce leaf, a tomato slice, and a patty. Add the bun tops and serve.
Makes 6 burgers