Beef It Up Burger with Roasted Poblano Pepper and Noir Sauce

Pairs well with:


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


3 Poblano chilies
2 cups fresh or frozen blackberries
1/4 cup plus 1 tablespoon Home Pinot Noir wine, divided
1/4 cup currant jelly
2 tablespoons cold butter
1/4 teaspoon cornstarch
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 pound ground beef
2 teaspoons steak seasoning
1 teaspoon Tabasco sauce
6 hamburger buns, split
6 butter lettuce leaves
3 avocados, peeled and cut into slices



Preheat gas grill on high.
Place Poblano chilies on grill and cook until charred on both sides, about 10-15 minutes.
Place peppers in a plastic bag and seal. Let steam for 20 minutes. Remove from bag and peel peppers. Cut peppers in halves and remove stem and seeds. Set aside.

In a fire-proof frying pan combine blackberries, 1/4 cup Pinot Noir and currant jelly. Place pan on grill and cook until berries are soft, about 5 minutes. Remove from heat and press through a sieve. Discard seeds and return liquid to pan. Cook until liquid is reduced to 1 cup, about 3-5 minutes. Whisk in cold butter until melted. Combine 1 tablespoon Pinot Noir with cornstarch. Add to sauce and cook for 1 minute. Season with salt and cayenne pepper. Remove from grill. Set aside.

Combine ground beef with steak seasoning and Tabasco sauce. Form into 6 patties to fit the buns.
Grill patties on medium hot grill until done, about 4-6 minutes per side.
To assemble burger, spread a small amount of Noir sauce on bottom bun. Add lettuce leaf, avocado slices, beef patty, pepper halves and some more sauce. Place top bun on burger and serve.

Serves 6