Holy Mole! Three-Pepper Pork Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


For burger:
2# ground pork
1 large Anaheim chile, seeded and minced
1 large red bell pepper, seeded and minced
1 large poblano chile, seeded and minced
1 medium yellow onion, minced
4 cloves garlic, minced
1 tsp. fresh ground black pepper
4 tbsp. dark brown sugar
¼ tsp. fresh ground nutmeg
1 tsp. allspice
1 tsp. ground cumin
2 tsp. dry oregano
2 tsp. kosher salt
For topping:
½ c. mayonnaise
½ red bell pepper, seeded and minced
2 tsp. jarred mole sauce
½ tsp. kosher salt
¼ c. minced yellow onion
Grilling spray
6 onion-top hamburger buns, split



In a large work bowl, combine the pork, Anaheim chile, 1 red bell pepper, poblano chile, 1 med. onion, garlic, black pepper, brown sugar, nutmeg, allspice, cumin, oregano, and 2 tsp. salt. Cover and refrigerate for 1 hour. In a separate bowl, combine mayonnaise, ½ red bell pepper, mole sauce, ½ tsp. salt, and ¼ c. onion . Cover and refrigerate until ready for use. Prepare a charcoal grill with one medium high side and one medium side. Spray grill racks with grilling spray before placing on grill. Form pork into 6 large patties, and place over medium high heat for 5 minutes. Flip, and move to medium heat; cover grill and cook for 8-10 minutes longer, until cooked through. Move patties to platter to rest. Place buns, cut side down, over medium high heat for 1 minute to toast. Assemble burger by spreading about 1 tbsp. mayonnaise on each side of bun, then place 1 patty on each roll and serve immediately.