Chipotle and Roasted Pepper Burger with Grilled Queso Fresco

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


2 medium sized red bell peppers, roasted and sliced into thirds
3 jalapeno peppers, roasted and diced
¾ cup mayonnaise
1 1/2 tablespoon Hot & Spicy Chipotle Salsa 
3 teaspoons fresh chopped Cilantro
Diced jalapeno peppers (from above)
2 pounds ground chuck
1/4 cup crushed Caesar salad crouton crumbs
2 eggs
2 Tablespoons Barbecue Sauce
Vegetable oil for grill rack
3 slices queso fresco
¼ inch thick and at least 5 inch diameter
6 good-quality seeded Kaiser rolls
6 hearts of romaine lettuce leaves



Prepare a grill for moderate direct-heat grilling. Place the red bell peppers and the jalapeno peppers on the hot grill rack and roast until there are blisters on all sides of the skins. Remove the peppers from the grill and place them in a brown paper grocery bag. Let the peppers sit in the closed bag for at least 5 minutes. Remove the jalapeno peppers and place them in a brown paper lunch bag. Remove the skin from the red peppers by shaking them vigorously in the bag and then peeling the skins by hand. Remove the top and seeds from the peppers and slice each into thirds. Set aside to cool. Remove the skin from the jalapeno peppers by shaking them in the smaller bag and then peeling the skins by hand (you may want to wear rubber gloves). Remove the top and the seeds and finely dice the jalapeno peppers. For the sauce, mix the mayonnaise, Chipotle salsa and cilantro in a small mixing bowl. Chill in refrigerator while cooking burgers. For the burgers, in a large bowl, add the diced jalapenos, ground chuck, crouton crumbs, eggs, and barbecue sauce. Combine the ingredients by hand; making sure everything is equally distributed throughout the meat without over-mixing. Divide the mixture into 6 portions and shape into patties. Brush the grill rack with vegetable oil. Place the patties on the hot grill rack, over medium-hot coals for 4 to 6 minutes, depending on personal preference. Flip the burgers and cook for an additional 4 to 6 minutes. 5 minutes on each side should cook the burger to medium. During the final 3 minutes of grilling, place each slice of queso fresco on the grill. Grill cheese for one minute. Remove cheese from grill slice each piece in half and place on top of burger patty. Place the rolls, cut side down on the edge of the grill rack to toast lightly. Remove burgers and rolls. To assemble the burgers, spread sauce liberally on both cut sides of roll. Top the roll bottom with a leaf of romaine lettuce, and a burger patty with cheese. Top the burger patty with a slice of roasted red pepper and put the roll top on. Makes 6 burgers.