Fire Roasted Poblano Burger with Sweet Corn Mango Salsa and Chipotle Crema

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon finely chopped Chipotle pepper
1 tablespoon lime juice
2 tablespoons finely minced cilantro
1/4 teaspoon kosher salt
1 ear of sweet yellow or white corn
1 teaspoon Colavita Extra Virgin Olive Oil
1 cup (about 1 medium) medium diced ripe mango – peeled and pitted
2 tablespoons minced red onion
1 medium jalapeno, seeded and minced
1 tablespoon lime juice
1/2 teaspoon sugar
1/4 teaspoon salt
2 medium poblano peppers
1 1/2 pounds ground chuck
1 1/2 pounds ground sirloin
2 teaspoons kosher salt
1 clove garlic, peeled and finely minced
1/4 cup thinly sliced green onion
1/2 teaspoon chili powder
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/4 cup Sutter Home Merlot
1/4 cup cotija cheese (finely grated)
2 to 3 tablespoons vegetable oil for the grill rack
6 ounces Chihuahua cheese, coarsely grated
6 onion Kaiser buns, split
6 leaves of iceberg lettuce
1 large ripe California avocado, pitted and sliced thin



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

To make the Chipotle Crema in a small bowl mix the sour cream, mayonnaise, chipotle pepper, lime juice, cilantro and kosher salt, stir to mix well and set aside.

To make the sweet corn and mango salsa, brush the ear of corn with the teaspoon of olive oil, grill over the hot grill for about 4 minutes total, turning the corn several times, cut kernels from the cob and place in a medium bowl, add the mango, red onion, jalapeno and lime juice, sugar and salt and set aside.

To make the patties, over the hot grill, roast the poblano peppers until the skins are blistered and blackened, about 10-12 minutes total, turning several times. Place in a plastic or paper bag, close the bag tightly and steam for several minutes. While the poblanos steam, put the ground chuck, ground sirloin, kosher salt, garlic, green onion, chili powder, crushed red pepper, black pepper, cumin, Sutter Home Merlot and cotija cheese in a large mixing bowl. Remove the peppers from the bag, scrape off the charred skin, cut them lengthwise and remove the seeds, dice the roasted poblanos into medium dice, add to the bowl with the meat and seasonings. Gently fold all the ingredients together and then form into 6 round patties about 1 1/2” thick. Brush the grill rack with oil, place the patties over the hottest part of the grill and cook for 4 minutes, turn and cook for another 3 minutes for medium rare. In the last two minutes of cooking, divide the Chihuahua cheese evenly over the tops of the patties, cover the grill to melt the cheese, remove the patties and tent with foil to keep warm. Toast the onion Kaiser buns on the grill, cut side down for about 1 minute on each side. To assemble the burgers, spread the bottom and top buns with equal amounts of the chipotle crema, put bottom buns on serving plate, top each with a leaf of iceberg lettuce, place the burgers on top of the lettuce. On top of the burgers lay the California Avocado slices then mound the sweet corn and mango salsa over the avocado, add the top bun and serve.