Green Chile Burger with Masa Harina Bun and Garlic Lime Butter (gluten free)

Pairs well with:


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


Masa Harina Buns:
3 cups water
2 tablespoons garlic, minced
1 ½ tablespoons cilantro, finely chopped
4 cups masa harina
2 teaspoons kosher salt
½ cup club soda
2 tablespoons unsalted butter, melted
2 tablespoons unsalted butter for pan
2 4oz cans chopped green chiles
1 small red onion, minced
4 tablespoons chopped garlic
2 teaspoons kosher salt
1 teaspoons fresh ground black pepper
2 teaspoons paprika
2 pounds ground chuck
2 tablespoon chopped cilantro
1 cup shredded sharp cheddar cheese
Green Chile Sauce:
1/2 of the sautéed green chile and onion mixture
½ cup gluten free chicken broth
Salt and pepper to taste
Vegetable oil for brushing on grill rack
6 sharp cheddar slices
Garlic Lime Butter:
6 tablespoons unsalted butter
Juice of ½ lime
1 tablespoon minced garlic



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make masa harina buns, bring water, garlic and cilantro to a boil. Place masa and salt in a large bowl. Stir in boiling mixture, club soda and butter and mix well. Divide into 12 equal size balls and place them back into the bowl. Cover the bowl with a damp cloth. Preheat an iron skillet. When hot, move the skillet to the outside edge of the grill. Roll out the balls into bun sized circles (about ½ inch thick). Keeping the circles coved by a damp cloth, cook 2 circles at a time for 3-5 minutes or until bottoms are browned on the first side. Turn, cook 3 more minutes, and turn one more time. Cook 1-2 minutes more. Remove from heat and place in between a dry towel. Repeat with remaining 10 circles. To make patties, add butter to preheated grill safe saucepan, melt. Add green chiles, onion, and garlic. Sauté until onions are soft. Stir in salt, pepper, and paprika. Divide mixture in half and place half of the mixture in a large bowl. Add ground chuck, cilantro, and shredded sharp cheddar to the mixture in the bowl. 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 bun-sized patties. To make sauce, stir in chicken broth to the sautéed green chile and onion mixture remaining in the saucepan. Being sure to scrape the bottom of the pan to release all the bits of flavor. Add salt and pepper to taste. Simmer until thick. Let the mixture cool, then place in a blender and blend until smooth. Keep mixture covered and set aside until needed. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, about 5 minutes. Turn the patties and continue grilling about 3 minutes or until done to preference. Turn one more time, add one slice of cheddar on each patty and cook until cheese is melted, about 1-2 minutes. Remove from heat. During the last few minutes of cooking place the masa harina buns in tin foil and lay on the edge of the rack to warm. While the patties are grilling add butter, lime, and garlic to grill safe saucepan, stir. Heat until butter is melted and all ingredients are blended together. To assemble, brush the bottom masa harina buns with garlic lime butter. Lay patties on buns, and evenly spread green chile sauce over the top of the patties. Place buttered top buns and serve. Makes 6 burgers.