Blazin Bacon Burgers with Roasted Ranchero Poblano Aioli

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

My Blazin Bacon Burger with Roasted Ranchero Poblano Aioli is a perfect local burger since the Northwest has a large Hispanic population.The ingredients and food prepartions used in Hispanic cooking has fused into every style of cuisine found here locally.


2 teaspoons vegetable oil
2 large poblano peppers
1 ripe firm California grown avocado, peeled and pit removed
1/3 cup mayonnaise
1 tablespoon fresh lime juice
2 teaspoons Tabasco chipotle hot sauce
1/4 cup rough chopped cilantro
2 teaspoons sea salt
9 applewood smoked thick bacon slices, cut in half crosswise
2 teaspoons Colavita extra virgin olive oil
1/2 cup fresh corn kernels
1/2 cup chopped red onion
2 teaspoons minced garlic
3/4 teaspoon ground cumin
1/4 teaspoon ground dried Mexican oregano
2 pounds fresh ground chuck
1/2 teaspoon freshly ground black pepper
6 Kaiser rolls, split
6 ripe firm thin tomato slices
6 red leaf lettuce leaves


Heat a standard outdoor grill to direct medium high heat then brush the grill rack with the 2 teaspoons vegetable oil. Roast the poblanos turning until all sides are charred and blistered about 4 minutes total. Transfer to medium bowl, cover with plastic wrap and let stand for 5 minutes. Peel off charred skin of the poblanos, discard along with the core, seeds and membranes then transfer to food processor along with the avocado, mayonnaise, lime juice, hot sauce, cilantro and 1/2 teaspoon salt. Puree until smooth scraping down the sides if needed with a rubber spatula. Set aside.
In a large oven proof skillet cook bacon on grill rack until crisp then drain on paper towels. Pour off all but 1 teaspoon bacon drippings then add the 2 teaspoons of olive oil to the skillet. Place skillet back on grill rack, saute the corn and onions until golden about 8 minutes. Add the garlic, cumin and oregano, saute 1 minute more. Remove from heat, transfer to large bowl to cool. When corn mixture has cooled completely gently mix in the ground chuck, pepper and remaining salt. Divide into 6 portions then form into patties. Grill patties turning once until desired degree of doneness about 10 minutes. During the last minute of grilling lightly toast cut side of rolls on outer edge of grill rack.
To serve spread poblano mixture on cut side of roll tops then place 1 patty on bottom half of each roll; top each with 3 bacon half slices, 1 tomato slice, 1 lettuce leaf and top half of roll.