Green Chile Cheeseburgers with Avocado Lime Aioli

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


3 fresh poblano chile peppers

Avocado Lime Aioli
2 ripe, but firm Haas avocadoes (from California)
1/4 cup mayonnaise
1 tablespoon fresh lime juice
1/2 teaspoon grated garlic
coarse salt to taste

Green Chile Cheeseburgers
2 pounds ground chuck beef (about 85% lean)
1/2 cup very thinly sliced green onions
3 tablespoons finely chopped fresh cilantro
2 tablespoons Worcestershire sauce (Lea & Perrins)
1-1/2 teaspoons dried Mexican oregano
1 teaspoon ground cumin
1 teaspoon grated garlic
1/2 teaspoon coarse salt
vegetable oil for brushing on grill rack
6 ounces Queso Quesadilla cheese, sliced or shredded (Monterey Jack may be substituted)
6 quality burger buns, cut in half horizontally (or round bolillos—if available)
6 butter lettuce leaves (hard ribs removed)
6 slices of tomatoes (Use wonderfully flavorful tomatoes!)



Prepare a gas grill for medium-high heat. Place chilies on grill rack. Grill, turning occasionally, until blistered and lightly charred, about 5 to 8 minutes. Immediately place in a resealable food-safe plastic bag; seal and let rest until cool enough to handle, about 15 minutes. Peel poblanos. Discard seeds and membranes. Slice chilies into 2-inch wide strips; set aside.
To prepare aioli, peel and pit avocadoes; place in a small bowl and mash the avocados until smooth. Add mayonnaise, lime juice and garlic; beat until creamy. Salt to taste. Tightly cover with plastic wrap (directly on surface) and set aside.
To prepare burgers, combine the beef, onions, cilantro, Worcestershire, oregano, cumin, garlic and salt in a large bowl. Mix well. Divide mixture into 6 equal portions and form into 4-inch wide patties (or to fit bun). Rub grill rack with oil. Place patties on grill rack in gas grill over medium-high heat. Grill, covered, about 11 to 13 minutes or until desired doneness, turning once. Evenly divide cheese over top of burgers during last 3 to 4 minutes of grilling to soften cheese. Place rolls, cut side down, on edges of grill to toast lightly, about 1 minute. Spread cut sides of rolls with aioli. Top each with a lettuce leaf, burger (cheese side up), green chile strips (evenly divided), and a slice of tomato. Replace roll tops. Serve immediately. Serves 6.