Aztec Verde Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1 T olive oil
2 poblano peppers cut into 1" pieces,
2 cloves garlic minced,
4 medium tomatillos, hulls removed & in 1/3" slices,
1/2 t cumin,
3 scallions sliced thin,
salt/pepper to taste,
1/2 cup chopped fresh cilantro,
3 T toasted pine nuts,
2 pounds ground chuck,
6 slices Monterey Jack with Jalapeno pepper cheese
 6 Kaiser rolls, toasted
Special Spread:
3/4 c mayonnaise,
1/3 c finely chopped cilantro,
1/4 c finely sliced scallions,
1/2 t chili powder,



In 1 T olive oil saute the poblano peppers on medium heat for 3 minutes. Add garlic, tomatillos, cumin, scallions and cook about 4-5 minutes or until tender. Salt and pepper to taste. Drain excess liquid from the filling. Cool, then add cilantro and toasted pine nuts. Season ground chuck with salt and pepper and separate into 6 equal pieces. Stuff with cooled, well-drained filling mixture by either rolling each piece of beef into a ball and then stuffing the filling inside and closing; or by making two halves out of each of the 6 pieces and using one as the bottom, then adding 1/6 of the filling, covering with the top piece and sealing well. Season outside of burgers with salt and pepper. Grill burgers outdoors on direct medium heat for 4-5 minutes each side, or until you reach desired doneness. When almost done, cover each with pepperjack cheese slices. As soon as cheese is soft, remove from grill. Serve between toasted buns which have been covered with the Special Spread on the insides, or you may pass the Spread. Springs of fresh cilantro may be added as an optional ingredient under the burgers. Special Spread: Combine all ingredients well.