Cilantro Guacamole and Green Chile Fiesta Burgers

Pairs well with:

Cabernet Sauvignon

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


Green Chile and Onion Saute
10 Anaheim green chiles
1 large white onion, thinly sliced into rounds
1/2 teaspoon salt
Cilantro Guacamole Spread
3 ripe California avocadoes
3 tomatoes, diced
3/4 cup fresh cilantro, chopped fine
1/2 teaspoon salt
1 pound ground chuck
1 pound ground sirloin
1/2 white onion, finely diced
2 tablespoons chipotle sauce
2 tablespoons mesquite flavored barbeque sauce
1 tablespoon, minced fresh oregano
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil, for brushing grill rack and nonstick grilling pan
6 slices Asadero cheese
6 Sesame hamburger buns, split
3 cups finely shredded Romaine lettuce
Juice of one lime



Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. To make the green chile and onion saute, pierce each chile twice with a fork, (This prevents the chiles from popping or exploding on your grill!), and place on grill. Turn and grill until blackened and charred, about 20 minutes. Seal chiles in a plastic bag to cool, about 30 minutes. After chiles have cooled, remove skin, stems and seeds from cooled chiles, and slice into long strips. Place sliced chile and onion rounds in a nonstick grill pan, which has been brushed with vegetable oil. Grill, stirring occasionally, until onions have slightly browned, about 20 minutes. Add salt and stir. Remove from grill and cover until burgers are ready. To make the guacamole spread, slice avocadoes in half, and remove the pit. Scoop flesh into a bowl and mash until smooth. Add tomatoes, cilantro, and salt. Mix, cover and refrigerate until burgers are ready to serve. To make the patties, combine the chuck, sirloin, onion, chipotle sauce, barbeque sauce, oregano, salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions, and form the patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and grill, turning once, until done to preference, 5-7 minutes on each side for medium. During the last minutes of grilling, place a slice of cheese on each patty. Place the buns, cut side down, on the outer edges of the grill to toast lightly. In a small bowl, mix the romaine lettuce and the lime juice. To assemble the burgers, spread a generous amount of the guacamole on the bottom, cut sides of the buns. Add a portion of the lettuce mixture, a patty with cheese, and a portion of the chile and onion saute. Add the bun tops and serve. Makes 6 burgers.