Holy Mole Chicken Posole Burgers

Pairs well with:

White Zinfandel

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


1/2 small white onion, roughly chopped
1 garlic clove, smashed
1/2 cup canned kidney beans, rinsed and drained well
1/2 cup canned hominy, rinsed and drained well [white or yellow]
1/4 cup shredded carrot
1 to 2 Tbsp minced chopped jalapeño [to taste and heat level]
1 small tomato, finely diced
2 Tbsp chopped fresh cilantro
Juice of half of 1 lime
2 Tbsp extra virgin olive oil
Salt to taste
Black pepper to taste
1 Tbsp tomato paste
1 Tbsp smooth peanut butter
3 Tbsp [from 8.25-oz. jar] prepared mole [I prefer Rogelio Bueno, but any brand may be used]
Juice of 1 lime
1 garlic clove, finely minced
1 teaspoon salt
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp chili powder
1/2 tsp ground cinnamon
3 Tbsp extra virgin olive oil
3 lbs. fresh ground chicken [mix of breast and thigh meat]
1/2 cup queso cotija or queso fresco [Mexican cheeses]
3/4 cup sour cream
1/4 cup mayonnaise
Juice of 1 lime
2 Tbsp chopped fresh cilantro
6 teaspoons butter, room temperature
6 potato hamburger buns
6 crisp butter or leaf lettuce leaves
1 to 2 avocados, thinly sliced



In bowl of food processor, place onion, garlic, kidney beans, hominy, and carrot; pulse 5 or 6 times, scraping sides of bowl, or just until ingredients are coarsely chopped. Place chopped ingredients in medium non-metal mixing bowl. Add jalapeño, tomato, cilantro, lime juice and olive oil; stir together. Season with salt and pepper to taste. Cover with plastic wrap and let sit at room temperature while preparing burgers.

Preheat gas grill on high. In medium mixing bowl, whisk together the tomato paste, peanut butter, mole paste, lime juice, garlic, salt, cumin, oregano, chili powder, cinnamon, and 1 tablespoon olive oil until well combined. Add ground chicken; use your hands to blend ingredients together carefully just until mixed. Shape into six equal-sized balls and flatten into patties.

Use a silicon basting brush to brush remaining olive oil on preheated grill rack. Place patties on grill. Grill on one side for approximately 4 to 6 minutes. Flip burgers over carefully, and grill for additional 4 to 6 minutes, or until juices run clear when center is pierced. Sprinkle tops of burger with Mexican cheese and close grill lid. Cook for 1 to 3 minutes, or just until cheese melts and/or bubbles a bit.

Mix sauce while patties are grilling. In small non-metal mixing bowl, whisk together sour cream, mayonnaise, lime juice, and cilantro. Refrigerate until needed.

As burgers get done, remove to platter and tent with aluminum foil to keep warm. Butter tops and bottoms of buns. Place buttered sides down on grill; toast lightly, approximately 1 to 3 minutes.

Place bun bottoms on serving platter, and spread with 1 tablespoon mayonnaise mixture. Place 1 crisp lettuce leaf on each bun half; place 1 tablespoon of salsa on top of lettuce and spread it out a bit. Place one patty on each bun and divide avocado slices evenly between patties. Spread 1 tablespoon of mayonnaise on each bun top and place on burger. Serve and enjoy the fiesta in your mouth!