Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


Green Chile Spread:
5 fire-roasted green chiles, peeled, de-seeded and
2 cloves garlic, coarse chopped
2 Tbsp. olive oil
1 Tbsp. cooking sherry
½ Tsp. coarse sea salt
1 Tsp. dried cilantro

2.25 pounds ground chuck
2 Tsp. coarse sea salt
5 fire-roasted green chiles, peeled, de-seeded and
finely chopped

Vegetable oil, for brushing on the grill rack
6 pieces thick-sliced bacon
12 slices asadero cheese
6 Sara Lee Heart Healthy Wheat Hamburger Buns
3 Tbsp. mayonnaise
6 ripe tomato slices
6 thin slices white onion
18 slices ripe avocado


• Prepare a medium-hot fire in a charcoal grill, or heat gas grill to medium-hot.
• Using a food processor, combine green chiles, garlic, olive oil, cooking sherry, sea salt, and cilantro. Puree until a thick spread is achieved.
• To make the patties, combine the ground chuck, sea salt, and finely chopped chiles. Mix well, handling the meat as little as possible to avoid compacting it. Divide the mixture into 6 equal portions, then form into patties.
• Brush the grill rack with vegetable oil. Place the patties on the rack and cook, turning once, until done – about 6-8 minutes on each side.
• Meanwhile, cook the bacon slices directly on the grill rack – about 3 minutes per side.
• During the final moments of grilling the patties, place 2 slices of asadero cheese on each patty.
• When the patties and bacon are cooked, set them aside to a cooler part of the grill to keep warm.
• Separate the buns, then place the halves, cut side down, on the grill rack and toast lightly.
• To assemble the burgers, spread mayonnaise on the bottom half of each bun (1/2 tablespoon per burger). Spread the green chile spread on the top half of each bun. On the bottom half of each bun, place a patty, bacon, tomato slice, white onion slice, and 3 slices avocado. Add the bun tops and serve. Makes 6 burgers.