Holy Mole Beef & Andouille Burgers with Jicama straws


Jicama straws:

1 small jicama
1 small Vidalia onion
3 TBS Sutter Home Merlot wine


2 dry ancho peppers
6 oz. (¾ of an 8 oz. can) fire roasted tomatoes in a can
2 small Bananas
2 oz. of dry roasted peanuts
¼ tsp aniseed
¼ tsp cinnamon
1 ½ TBS of Colavita Olive Oil
2 TBS Mexican chocolate
3 TBS Sutter Home merlot wine


1 medium Vidalia onion
3 lbs. Ground chuck
¾ lb. Andouille sausage
½ tsp. Liquid smoke
3 tsps salt

Colavita Olive Oil for the toasting of spices in the mole & the brushing of the grill racks
6 Kaiser Rolls from the bakery, sliced in half horizontally
6 tsps. Of Grey Poupon Dijon Mustard



Jicama straws:

peel jicama and julienne finely
peel onion and julienne finely
place in bowl with 3 TBS of Sutter Home Merlot wine
Marinate until serving


Cut open, remove stems & clean out seeds of the 2 dried anchos
Place into a bowl with 6 oz. of the fire roasted tomatoes to hydrate
Approximately 15 mins. or more.

Grease the grill rack with the Colavita Olive Oil.

Start the grill and set on low. Preheat (15 mins) to a temperature of 325-350 degrees

Remove skins from bananas and cut into quarters.
Grill until starting to soften, with nice color & grill marks.
Remove from grill

Chop peanuts, aniseed & cinnamon into a chopper. Chop and mix well.
Place into a small bean pot with 1 ½ TBS of Colavita Olive Oil.
Place on grill to toast lightly & release the oils. 10-15 mins.
Remove when done.

Turn off the grill.

Combine in a blender the anchos & tomatoes that were hydrating, the bananas that were grilled, the peanut & spice seasonings that were toasted, 2 TBS of the Mexican chocolate & the 3 TBS of merlot wine.
Blend until all ingredients are pureed and well mixed. Set aside to top burgers.


In a chopper, finely chop 1 medium Vidalia onion.

In a large bowl place the chopped onion, the 3 lbs. of ground chuck, the ¾ lb. of andouille sausage, ½ tsp of liquid smoke & 3 tsps of salt. Mix all ingredients well. Separate the mixture into 6 equal parts and form into patties.

Grease the grill racks with the Colavita Olive Oil.

Start the grill and preheat (15 mins) to a temperature of 450 degrees.

Place burgers onto the grill and close the lid, let cook 5 to 6 mins. Turn the burgers to create grill marks & cover, cook another 4 to 5 mins. Flip burgers, cover and cook 4 to 5 mins. Turn burgers to create grill marks, cover & cook another 4 to 5 mins.

During the entire time you are cooking the burgers, you are trying to maintain a grill temperature of 400 to 450 degrees.

To plate:

Place the bottom of the bun on the plate, spread each bottom with 1 tsp. Grey Poupon Dijon Mustard.
Top with 1/8 a cup of the marinated jicama sticks.
Top with the burger and spoon on 1- 1 ½ TBS of mole on top of the burger.
Place the lid of the bun on top and serve.

2006 – ToniLee M. Monteparte