Cibolo Creek Poblano & Tarragon Garden Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Two loaves of rustic sourdough bread
4 Tablespoons Extra Virgin Olive Oil
1 lb. Natural Ground Beef 85/15
1/2 cup finely chopped baby bella mushrooms
1/2 cup finely chopped yellow squash (one small squash)
3/4 cup plain bread crumbs
2 large free range chicken eggs
1 tablespoon fine sea salt
1 tablespoon black pepper
1 tablespoon dried tarragon, crushed
One ripe fresh Poblano Chili Pepper
2 tablespoons Grey Poupon Dijon Mustard
One small and very ripe California Haas Avocado
Six slices American Cheese
Two ripe home grown or organic tomatoes
California Butter lettuce



Start charcoal and keep to one side of the grill.Allow to burn down to medium heat. Or set gas grill to medium. Brush grill surface with a little olive oil. Slice both sourdough loaves lengthwise and brush with about one tablespoon of EVOO per slice. In a large mixing bowl, combine the beef, mushrooms, squash, bread crumbs, eggs, salt, pepper & terragon. Form into six patties. Place bread oil face down onto grill away from the coals. Place all six patties on grill. Place Poblano chili onto grill. When it is time to flip the patties, remove the bread. On each of the two bottom slices, spread one tablespoon mustard. Smash the avacado, mix with 1/2 tablespoon EVOO and spread evenly onto each of the two top slices. Place the grilled patties onto the bottom slices of bread. Add a cheese slice to each pattie. Slice tomatoes and distribute evenly acrosss the patties. Remove Poblano chili from grill cut into dice-sized pieces discarding stem and seeds. Distribute chili pepper evenly across all patties. Tear generous portions of lettuce and heap on top. Place top bread pieces. Carefully slice between the patties to yield six burgers.