Fire Roasted Poblano Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 1/2 pounds ground chuck
1/2 pound Chorizo, casing removed
1/4 cup Sutter Home Zinfandel
1/2 teaspoon salt Pico de Gallo
1 1/2 cups peeled, diced fresh tomatoes
1/2 cup diced white onion
2 tablespoon finely diced seeded jalapeno pepper
2 tablespoon chopped cilantro
1 tablespoon Colavita Olive Oil
Juice of 1/2 lime
1/4 teaspoon salt
Avocado Aioli
1/4 cup ripe California Avocado, mashed
1/4 cup mayonnaise
1 tablespoon Colavita Olive Oil
1 tablespoon lime juice
2 garlic cloves, crushed
6 Large Mexican Bolillo Rolls
6 Large Poblano Peppers
1 ½ cups shredded Chihuahua Cheese
2 cups shredded Lettuce



Heat gas grill on medium flame To make patties, combine ground chuck, chorizo, and Sutter Home Zinfandel. Shape patties into ovals. Salt each side of patties prior to placing on grill. To make Pico de Gallo, combine all ingredients and refrigerate. To make Avocado Aioli, combine all ingredients and refrigerate. Place poblanos on medium flame, turning until skin is charred. Place roasted poblanos into a small brown paper bag. Allow poblanos to sit for 15 minutes. Remove charred skin, stem, seeds and cut poblanos into 2 pieces. Keep warm. Brush the grill with Colavita Olive Oil, place the patties on grill and cook approximately five minutes per side, or your preference. Place 1/4 cup Chihuahua Cheese on each burger and allow cheese to melt. Remove patties from grill and allow patties to rest 5 minutes. While patties are resting, split and brush both side of rolls with Colavita Olive Oil. Toast the Bolillo Rolls on the grill. To assemble burger, spread a generous amount of Avocado Aioli on each half of the Bolillo Roll. Place 1/2 poblano pepper on bottom Bolillo Roll, place patty on top of poblano, place the other 1/2 poblano on patty. Top with shredded lettuce and generous amount of Pico de Gallo, place Bolillo Roll on top. ¡Goce!