Black Mesa Burger with Grilled Corn and Onion Verde

Ingredients

2 lbs. ground beef chuck
1/2 cup grated cotija cheese
1/3 cup Sutter Home white cabernet sauvignon wine
3-4 tsp. salt, divided
3 large poblano chiles, roasted on grill, peeled and seeded*
4 tbsp. blackened seasoning
1/3 cup olive oil
1 medium sweet onion, thinly sliced
1 large or 2 small fresh ears of sweet corn
6 thin slices processed asadero cheese
1/3 cup lime juice
2 California avocados, peeled, seeded, mashed
6 large split poppyseed rolls
1/3 cup mayonnaise
12 leaves iceberg lettuce
6 large or 12 small slices red ripe tomato

Instructions

Heat grill to medium-high heat. Crumble beef into large bowl and sprinkle with cotija cheese, wine, 2 tsp. salt, and 1/2 cup chopped poblano chiles. Mix gently and form into 6 loose balls; roll in blackened seasoning, pressing lightly to coat well. Form a well in center of each ball, flattening outward into bun-size (and shape) patties. Brush olive oil over onion, corn, and patties. Grill patties, onion, and corn until done, approximately 8-10 minutes per side for patties and 4-5 minutes per side for corn and onion (Cut corn from cob and chop the onion while patties continue to cook until done). When patties are turned and almost done, top with poblano chile strips and a slice of asadero cheese. Cover or close grill lid and finish cooking (melt the cheese). (Test meat with thermometer – should be 160 degrees on instant read.) Combine grilled onion and corn with lime juice, avocado and 1 tsp. salt. Mix well and adjust salt to taste. Toast rolls or buns on edge of grill just before assembly. To assemble burgers, spread bottoms of rolls with mayonnaise, then lettuce and tomato. Add a patty and top with Grilled Corn and Onion Verde. Replace top of roll or bun. Serve immediately.
*Grill chiles until blistered (even charred in places). Place in plastic bag or covered dish to "sweat". Remove peel and seeds. Serves 6