Aztec Poblano Burgers with Cilantro-Lime Jicima Slaw

Pairs well with:


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


2 pounds freshly ground chuck
2 tablespoons Sofrito tomato cooking base (Goya brand recommended)
1 tablespoon minced shallot
2 teaspoons minced garlic
1/2 teaspoon cumin
1 teaspoon smoked paprika
2 teaspoons chopped cilantro
3/4 teaspoon Mexican oregano
1 teaspoon salt

5 poblano chiles
2 tablespoons Colavita olive oil
1/4 teaspoon salt
1/8 teaspoon pepper

2 cups julienned jicima
1/2 teaspoon lime zest
2 tablespoons freshly squeezed lime juice
1 tablespoon Colavita olive oil
1 tablespoon chopped cilantro
1/4 teaspoon salt

2 Haas avocados
2 tablespoons finely chopped onion
2 tablespoons freshly squeezed lime juice
1/2 teaspoon salt

1 (2.1 ounce) package fully cooked, thick cut bacon

2 to 3 tablespoons vegetable oil, for brushing on the grill rack
6 slices Pepper-Jack Cheese
6 high-quality hamburger buns or sandwich rolls, split


Preheat gas grill to high heat.

To make the patties, combine the ground chuck, Sofrito, shallot, garlic, cumin, smoked paprika, cilantro, Mexican oregano and salt. Shape into 6 patties. Loosely cover with plastic wrap and set aside.

Brush poblanos with some of the olive oil. Grill until soft and charred on all sides, about 10-12 minutes. Place poblanos in a bowl. Cover with plastic wrap, and let sit for 15 minutes. Peel, stem, and seed the poblanos; slice into strips. Return the poblanos to bowl, stir in remaining olive oil, salt and pepper. Set aside.

Reduce grill heat to medium high.

To make the Jicima Slaw stir together the julienned jicima, lime zest, lime juice, olive oil, cilantro and salt. Toss well to coat. Cover with plastic wrap and set aside.

To make the Guacamole, cut the avocados in half and remove the pit. Scoop out avocado and place in a mixing bowl. Mash the avocado until nearly smooth. Add the chopped onion, lime juice and salt. Stir until well combined. Cover with plastic wrap directly on the surface of the guacamole.

Place the bacon slices on a double layer of aluminum foil. Grill until crisp, turning occasionally. Cut each slice into 2 pieces. Wrap in foil to keep warm and set aside.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, 4 to 5 minutes on each side until the desired doneness is reached. Place the cheese slices on the patties during the last 2 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last few minutes of grilling.

To assemble the burgers, spread the guacamole over the cut sides of the buns. On each bun bottom place a cheese-topped patty and equal portions of the bacon, roasted poblanos and jicima slaw. Add the top bun and serve.

Makes 6 incrediblle (!) burgers.