Pairs well with:

White Zinfandel

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


6 fire roasted large pasilla chiles*
1 medium onion, sliced
4 ounces sliced mushrooms, washed
3/4 cup of Mexican cream
2 tablespoons of olive oil
Salt to taste
1-1/2 pounds ground meat
1 teaspoon minced garlic
1 teaspoon white pepper
1/3 cup of chopped parsley
Salt to taste
6 slices of mozzarella cheese (optional)
1 cup avocado, mashed
1/2 iceberg lettuce, separated and washed
6 individual pieces of sourdough bread
Salt to taste



Preparation: Sauce: On the stove top (not electrical) or the broiler roast the chiles evenly, for about 5 to 10 minutes (they should be brown but not burned). When ready, place them on a plastic bag, close and let stand for about 10 minutes. Peel the chiles, remove the seeds and steam, and clean them on running water. Cut in -1/2 inch strips. On a saucepan heat the oil on medium temperature. Sauté the onions for 5 minutes, or until they are clear. Add the chile strips, sauté for 5 to 10 minutes, moving constantly, add the mushrooms, continue cooking until the mushrooms are soft and had release most of the water. Add salt to taste. Turn off the fire, add the cream, cover (the cream should not boil). Keep warm. Burguer patties: For burger patties, in a large bowl, combine ground meat, minced garlic, chopped parsley, salt and white pepper. Divide into 6 equal balls and form the patties. Set aside. Cut the buns in half, and remove the bread inside. Prepare a direct medium-hot fire. Brush oil on rack. Center burger patties on grill, cook 8 to 10 minutes each side, or to desired doneness. In the cooking last minute, top with sliced cheese. Toast the bread on the grill. On bun bottoms, spread mashed avocados, lettuce, patties followed with a generous amount of the chile pasilla sauce. Top with bun, and enjoy.