Cowboy burgers with prickly pear aioli and mango/poblano relish

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.




¾ cup mayonnaise
¼ cup sour cream
4 tsp chipotle peppers in adobo sauce, minced
1 clove garlic, finely minced
1 tsp Dijon mustard
2 tbsp lime juice
2 tbsp prickly pear jelly (or apricot jelly if prickly pear is not available)


6 fresh poblano, roasted, seeded and chopped
2 red bell peppers, roasted, seeded and chopped
1 cup finely diced mango
1 red onion (cut into ¼ inch round slices), grilled and chopped into small dice
1 roma tomato, small dice
1 tsp garlic powder
2 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp chopped cilantro
1 tbsp honey


1 tbsp chili powder
2 tsp kosher salt
1 tsp cumin
½ tsp coriander
¼ tsp cayenne pepper
¼ tsp Mexican oregano
¼ tsp onion powder
¼ tsp garlic powder
1/8 tsp cracked black pepper


3 lbs ground chuck (80/20 ratio)
¼ cup Sutterhome chenin blanc wine
2 tsp Mexican spice rub

Vegetable oil, for brushing the grill rack
6 thick slices Monterey Jack cheese
6 kaiser rolls, split
12 pieces of crisp cooked bacon
12 grilled avocado slices (3 avocados)
6 pieces of butter lettuce



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

To make the Prickly Pear Aioli, mix all of the ingredients and chill.

To make the Mango/Poblano relish, mix the olive oil, vinegar, garlic powder, cilantro and honey in a bowl and set aside. In a large bowl, mix the poblanos, red bell peppers, onions, mango and roma tomatoes. Add the olive oil mix to the peppers and season with salt and pepper.

To make the Mexican spice rub, combine all the ingredients and mix well and store in an air-tight container until needed.

To make the patties, combine the beef, wine and Mexican spice. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into 6 patties to fit the rolls.

Brush the grill rack with oil. When the grill is ready, place the patties on the rack, cover and grill until charbroiled on the bottom, approximately 3 to 4 minutes. Turn the patties over and continue grilling until done to preference, about 4 more minutes longer for medium. One minute before taking the burgers off the grill place 1 slice of cheese on each burger and close the lid until the cheese melts. When the cheese is melted, take the burgers off the grill and keep warm. Butter each half of the Kaiser rolls and toast lightly on the grill. Remove and keep warm when done.

To assemble the burgers, place a generous amount of aioli on the cut sides of the rolls and place on a plate. Add a piece of lettuce, add the burger on top, add 2 slices of avocado, 2 slices of bacon and top with the mango/poblano relish. Add the roll tops and serve.

Makes 6 burgers