Mesa Verde Burger with Roasted Poblano Chiles, Grilled Onions, Carmelized Corn and Lime-Cilantro Coleslaw

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


1 ear of corn, husk removed
1 pound ground chuck
1 pound ground sirloin
1/4 cup Sutter Home Zinfandel
2 tablespoons high quality red chile powder, such as New Mexico
1 tablespoon packed brown sugar
1 teaspoon ground cinnamon, preferably Mexican
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
1 tablespoon kosher salt
1 teaspoon fresh ground pepper
2 poblano chiles
3/4 cup high quality barbecue sauce, such as Stubbs or Sweet Baby Ray’s
2 teaspoons TABASCO Chipotle Pepper sauce
1 large red onion, cut into 1/2-inch-thick slices
1 tablespoon olive oil
1/4 cup mayonnaise
2 tablespoons fresh lime juice
1 teaspoon honey mustard, such as Grey Poupon Savory Honey
2 tablespoons sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 medium avocado, diced
3 cups finely shredded Napa cabbage
1 cup finely shredded red cabbage
1/4 cup chopped fresh cilantro
Olive oil for brushing the grill
6 1/4-inch-thick extra sharp cheddar cheese slices, about 12 ounces total
6 soft unseeded Kaiser rolls (about 4 1/2 inches in diameter), split



Preheat a gas grill to medium heat (about 300°F).

Place corn on grill over indirect heat and cook until the kernels begin to brown and caramelize, about 10 minutes, turning as needed to cook evenly. Transfer corn to a cutting board and when cool to the touch, cut the kernels away from the cob and set aside.

Combine the ground beef, chile powder, sugar, cinnamon, cumin, cilantro, salt and pepper in a large bowl. Add corn and mix gently using your hands. Shape into 6 equal-size patties, about 3/4-inch thick. Transfer to a platter and cover with plastic wrap.

Put the poblanos on the grill over direct heat. Cook poblanos until the skins are blackened all over, about 10 minutes, turning as needed. Transfer poblanos to a bowl and cover with plastic wrap or place in a paper bag.

Combine the barbecue sauce and chipotle chiles in a small bowl. Brush the onion slices with olive oil on both sides and place on the grill over direct heat. Cook until the onions begin to turn brown, about 4 minutes. Turn, brush the tops with barbecue sauce mixture, and cook the other side until browned and caramelized, about 4 minutes. Turn again, brush more sauce on other side, cook about 1 minute more. Transfer to a cutting board and chop into 1/4-inch pieces. Place in a bowl and set aside, reserve remaining barbecue sauce.

Whisk together the mayonnaise, lime juice, mustard, sugar, salt and pepper. Add the avocado and mash lightly with a fork. Set aside. Combine the cabbages and cilantro in a large bowl. Set aside.

Increase the heat of the grill to medium-high heat (400°F).

Peel, stem and de-seed the poblanos. Chop and add to the onions, then add 2 tablespoons barbecue sauce to the mixture and toss to coat evenly.

Add the mayonnaise mixture to the cabbage and toss to coat evenly.

Put the burgers on the grill over direct heat, brush tops with remaining barbecue sauce, cover and cook until browned on the outside, about 4 minutes. Turn, brush barbecue sauce on top, add one slice of cheese to each burger, and cook about 3 minutes more for medium rare or until desired doneness. Transfer to a platter and tent with foil to keep warm.

Put buns on the grill, cut-side down over indirect heat and toast lightly, about 1 minute. Transfer buns to a flat surface and spread the bottom half of each with equal amounts of the onion/chile mixture. Place burgers on bottom half of buns and top each with equal amounts of the coleslaw. Place the top of the bread over the coleslaw and serve immediately.