Cinco de Mayo Burger with Roasted Poblano Peppers

Pairs well with:


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


Avocado and Cream Spread:
3 large California avocados
8 oz. sour cream
1 teaspoon lemon zest
1 tablespoon lemon juice-freshly squeezed
1/4 cup diced tomato-seeds removed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Roasted Poblano and cheese topping:
1 tablespoon extra virgin olive oil
1 large sweet onion, halved and thinly sliced
1 garlic clove, finely minced
4 large poblano peppers
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine- Pinot Grigio-recommended
200 grams of Asadero Cheese or Oaxaca cheese

1 1/2 pound freshly ground chuck 80-20
1/2 cup minced fresh cilantro
1/2 cup minced sweet onion
1 serrano pepper-seeds removed and finely diced
1 jalapeno pepper-seeds removed and finley diced
1 egg, lightly beaten
1/2 cup unseasoned bread crumbs
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

2 or 3 tablespoons vegetable oil for brushing on the grill rack
1/2 cup Merlot wine poured on a sprayer bottle ( for spraying patties while grilling)
6 soft Kaiser rolls, split
6 romaine lettuce leaves
6 (1/4 inch-tick) large tomato slices


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the avocado and cream spread, cut avocados in half, remove seed and mash evenly with a fork on a medium bowl. Add sour cream, lemon zest, juice the lemon to yield 1 tablespoon lemon juice, tomato, salt and black pepper. Combine well, cover with a plastic wrap and refrigerate until ready to use.

To roast poblano peppers place poblano peppers over hot grill rack, turning them frequently, until skins are blistered and charred, about 12-14 minutes. Transfer roasted poblano peppers into a plastic bag to cool (the steam will help the skin loosen). When roasted peppers are cool enough to handle, rub the charred skin off with fingers. Carefully slit each pepper, cut off tops and remove seeds and ribs and cut into ¼ inch-thick strips. Tip: you may want to wear rubber gloves to handle the peppers.

To make roasted poblano peppers and cheese topping, heat non-stick fire-proof skillet with olive oil over grill. Add onions and cook until soft. Add garlic, roasted poblano pepper strips, white wine, salt and pepper and cook for 4-6 minutes uncovered or until wine is reduced. Add cheese and continue cooking covered for 2- 3 minutes or until cheese is melted. Remove from grill and set aside covered until ready to use.

To make the patties, in a large bowl combine the meat, cilantro, onion, Serrano pepper, jalapeno pepper, egg and bread crumbs, salt, ground pepper. Ensure the ingredients are well distributed throughout the meat, handling the meat as little as possible to avoid compacting it. Divide the meat into 6 equal portions to fit size of rolls.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook turning once, until done to preference, 5 to 7 minutes on each side for medium. While grilling, lightly baste patties on both sides with a mist of red wine from the spray bottle. Meanwhile, place skillet with the roasted poblano peppers and cheese on the side of the grill to keep warm while patties are done. Place the buns cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, spread a generous amount of the avocado and cream spread over the cut side of the rolls. On each roll bottom, place a patty, an equal portion of the poblano and cheese topping, a lettuce leaf and a tomato slice. Add the roll tops and serve immediately.