Green Chili Bacon Burger

Ingredients

Green Chili Mayo

1/2 cup New Mexico Hatch roasted Green Chilies drained(frozen)

1/4 cup Sutter Pinot Grigio Wine

1/4 cup mayonnaise

1/4 teaspoon salt

Patties

1/4 cup Sutter Pinot Grigio Wine

2 teaspoons salt

2 teaspoon Serendipity Seasoning

1/2 cup medium red onion – grated

2 lbs ground chuck

1/2 cup New Mexico Hatch roasted Green Chilies drained (frozen)

3 Tablespoons butter

6 romaine lettuce leaves

6 (1/4-inch-thick) large tomato slices

20 slices of pre-cooked bacon

6 quality hamburger buns

1 wood skewer (6 to 8 inches in length)

Instructions

Directions

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

To make the spread, combine drained green chilies and wine in fire proof skillet on grill. Cook until wine is cooked down (approximately 10 minutes), cool mixture. Add cooled green chilies, mayonnaise and salt in food processor. Pulse until smooth.

In large bowl combine wine, salt, serendipity seasoning, and red onion. Stir until well mixed. Add ground chuck, mix gently until all seasoning is well incorporated in to ground beef. Make 6 even balls of mixture. Divide each ball in half. Flatten halved ball and top with 1 tablespoon green chilies place flattened other half and form into patties to fit bun. Place small hole through center of patties with wood skewer. Place in cooler until ready to grill.

When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack and cook, turning several time, until done to preference, 5 to 7 minutes per side for medium.

When the patties are cooked, remove from the grill, stacking to keep warm. Place the lightly buttered buns, buttered side down, on the outer edges of the grill rack to toast lightly.

To assemble the burgers, spread a generous amount of the green chili mixture on both sides of the bun. On each bun bottom, place a lettuce leaf, a tomato slice, and a patty and bacon. Add the bun tops and serve.

Makes 6 burgers