It Ain’t Easy Being Green Burgers

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

Growing up in a small midwest town, food was very tradional. That was, until we received our first mexican restaurant. The new flavors quickly became a hit with family and friends.Before we knew it, it was our new favorite hangout and taco night had replaced pizza night at home! Who would have guessed, years later, my father would actually live in south Texas and work in Mexico?! He developed a deep love and respect for his new world and felt it very important to share that with his children. The qualities that I admire most in my all-American father are probably the same qualities that drove that family who opened up a mexican restaurant in small-town USA. Today, my favorite hangout is still a mexican restaurant, taco night still rules at family get-togethers, and mixing midwest tradion with mexican flare is still my favorite way to celebrate my father.


Green Sauce:
5-7 tomatillos, whole and cleaned
4 jalapenos, stems removed
1 yellow onion, quartered
3 garlic cloves
2 limes, juice only
1/4 cup of cilantro
salt, to taste
2 lbs ground chuck
1 tsp cumin
salt and pepper, to taste
1/4 cup green sauce
2 shots tequila
3 Tbsp honey
Green Mayo:
1/2 cup mayo
1/4 cup green sauce
Cheese Sauce:
2 cups white American cheese, cubed
1 small jar chopped jalapenos, drained
1/4 cup milk
3-5 avocados, diced
1/4 cup red onion, small dice
2 Tbsp garlic, minced
1 lime, juice only
2 Tbsp cilantro, chopped
salt, to taste
6 cornmeal flavored buns
shredded iceburg lettuce
6 tomato slices
6 thing rings red onion


Preheat gas grill to medium heat.
To make green sauce: toss tomatillo, onion and jalapenos with oil. Place on grill and heat till soft, trying not to char. Blend till smooth with remaining ingredients.
To make patties: mix all ingredients and form into 6 like patties. Set aside.
To make glaze: whisk ingredients and set aside.
To make mayo: stir well all ingredients and refridgerate till use.
To make cheese sauce: In a grill safe pot, slowly melt cheese with jalapenos and milk. Stir frequently. Keep warm till use.
Turn up heat on grill to medium high.
Make guacamole: Smash all ingredients till well blended.
Place patties on grill and cook 5-7 minutes on each side till desired doneness. After first turn, begin basting with glaze.
During last few minutes of cooking time, place buns cut side down on outer edges of grill to slightly toast.
To assemble burger: Spread layer of guacamole on bottom bun and top with basted burger. Spoon cheese sauce over burger and cover with shredded lettuce, tomato and onion slice. Spread mayo on top bun and top the burger.