Chile Relleno Burger with Spicy Arizona ZIng Sauce and Jicama Slaw

Pairs well with:


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


6 whole poblano peppers
2 ears of fresh corn on the cob, husks removed
8 oz. Pepper Jack Cheese shredded, room temp
8 oz. Queso fresco cheese julienned, room temp
2 tablespoons plus 1 stick unsalted butter- separated
4 jalapeno peppers ( 2 for slaw and 2 for sauce)
½ small sweet onion, finely chopped
½ cup Brown sugar, packed
1 16 oz jar of tomato sauce
2 bay leaves
1 tablespoon plus 1 teaspoon ground cumin-separated
1 tsp ground Coriander
1 tablespoon smoked paprika
1 tsp plus 1/2 tsp ground cayenne pepper-separated
1 tablespoon dried oregano
2 tsp granulated garlic or garlic powder, separated
3 tsp Salt separated plus more to taste
2 tsp Black Pepper separated plus more to taste
2 tablespoons plus 2 tsp mexican Chili powder,separate
2 pounds 80 % lean ground beef
2 large eggs
6 oz jicama julienned into matchsticks
3/4 cupfresh cilantro coarsely chopped
4 roma tomatoes, seeded and julienned
3 cloves garlic finely chopped
½ cup finely chopped red onion
6 brioche buns


Step 1- Roasted Peppers

Roast poblano peppers over direct medium flames on grill until skin is dark and blistered. Remove and place in a heat safe bowl and cover with plastic wrap. Allow to cool. Once cool, peel peppers and remove seeds. Slice each pepper in half lengthwise into 2 slices and set aside.

Step 2-Roasted Corn and Cheese Topping

Rub each ear of corn with 1 tablespoon of butter and season lightly with salt and pepper. Grill over medium heat until golden. Remove from heat and allow to cool. Once cool slice the kernels from the cobs and mix in a medium bowl with the shredded cheeses. Divide into 6 even portions and smash together with your hands to create a “cheese and corn patty”

Step 3-Arizona Zing sauce

Using a heavy saucepan on grill grate over low fire, melt 1 stick of butter and add 2 jaalpeno peppers, quartered, and ½ cup sweet onions. Season with 1 tsp of salt and 1 tsp black pepper and cook until fragrant and vegetables are soft stirring regularly. Add brown sugar and stir until dissolved. Add tomato sauce, bay leaves, 1 tablespoon cumin, coriander, paprika, 1 tsp cayenne pepper, oregano, 1 tsp granulated garlic and 2 tablespoons chile powder. Allow to simmer for approximately 15 minutes while you prepare meat and slaw. Remove from heat and set aside. Remove bay leaves and pepper quarters before use.

Step 4- Beef

Combine 2 tsp salt, 1 tsp pepper, 2 tsp chile powder, 1 tsp cumin, 1 tsp cayenne and 1 tsp granulated garlic in a small bowl. Add spice mixture along with the 2 eggs to the 2 pounds of ground beef. Gently mix until combined. Do not overwork meat. Shape into 6 even patties and allow to rest while you prepare the slaw.

Step 5-Jicama Slaw

Combine jicama matchsticks, cilantro, chopped garlic, red onion, julienned roma tomatoes and remaining 2 jalapenos, seeded and julienned in a bowl. Season lightly with salt and pepper and mix well.

Step 6-Brioche Buns
6 brioche buns, split and toasted on grill until lightly
golden over low heat, approximately 2 minutes

Step 7-Cooking Beef and Assembly
Spray girl liberally with non stick grill cooking spray ( I prefer Weber Non Flammable Spray). Grill Burgers over medium flame for about 3 minutes on each side (for medium). Once flipped and cooked on both sides baste each burger liberally with the Arizona Zing Sauce. Immediately after basting with the sauce, place the corn and cheese “patty” on top of each burger and close the top of the grill for approx 1-2 minutes to allow the cheese to melt and sauce to caramelize. Remove from heat and place on the toasted bun. Top each immediately with 2 slices of roasted poblano pepper then top with about 1/4 cup jicama slaw. Serve immediately.