Hatch Chili and Portobello Monster Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


3 fresh Hatch, New Mexico green chilis
3 lbs. ground round 80/20
1 1/2 tbsp. seasoned salt
10 turns of freshly ground black pepper
7 large fresh garlic cloves minced
3 large portobello tops-diced
3 tbsp. worcestershire sauce
2 tbsp. soy sauce
6 tbsp. of stick butter, sliced
Vegetable Oil-for brushing grill rack
6 onion rolls, sliced in half
1 stick of melted butter
6 slices of pepper-jack cheese
1 avocado sliced into 12 wedges
6 slices of Romaine lettuce leaves
6 slices of a large fresh tomato



Prepare a medium-hot fire on a charcoal, or gas grill. Place Hatch chilis on grill to char. Gently combine the ground round, seasoned salt, pepper, garlic, portobello mushrooms, worcestershire sauce, and soy sauce. Form 12 equally thin patties. Place 1 tbsp. of butter sliced on six patties, then put one of the remaining patties on top of each patty with butter. Push patties together well enough to seal the butter inside. Brush grill with vegetable oil. Grill on a hot charcoal grill to your preferred doneness. When patties are roughly 3 minutes from completion, place one slice of pepper jack cheese on each patty. Brush each onion roll with melted butter on the inside of each half. Place rolls on grill, butter side down to toast, roughtly 3 to 5 minutes, while the cheese melts. Peal the outer skin off of the chilis, and slice each chili into 4 strips. Remove rolls from the grill when the rolls are toasted and the burgers are ready. Spread mayo on each onion roll, then place a patty on each roll bottom. Place two slices of the Hatch chili on top of the patty. Place two wedges of avocado on top of the green chili. Add one lettuce leaf to each burger, and top with a slice of fresh tomato.