Mi Amigos Rellano Burgers with Cilantro Sour Cream Sauce

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


Cilantro Sour Cream Sauce:
2/3 cup sour cream
1/3 cup mayonnaise
3 tablespoons chopped cilantro
4 green onions, chopped
1 tablespoon green pepper sauce
6 Pasilla or Poblano peppers
2 1/2 pounds ground chuck
2 teaspoons chili powder
2 teaspoons kosher salt
1 cup crushed tortilla chips
9 ounces Pepper-Jack cheese, shredded
1 tablespoon vegetable oil, to oil the grill rack
2 medium ripe tomatoes, each cut into 6 slices
2 medium ripe California avocados, peeled, pitted and sliced
6 Kaiser rolls, split



Directions: Preheat gas grill to high heat. Prepare the cilantro sour cream sauce by mixing together in a medium bowl, sour cream, mayonnaise, chopped cilantro, green onion and green pepper sauce. Cover and chill until ready for use. Once grill is preheated roast peppers over direct heat until charred, about 3-5 minutes per side. Remove from grill and place in a sealed plastic bag until cool enough to handle. When peppers are cooled, remove charred skin (should easily slip off). Slit down one side of pepper and remove stem and seeds. Rinse lightly and pat dry with paper towels. Cover and set aside. Lower grill heat to medium-high. In a large bowl combine well the ground chuck with the chili powder, salt and crushed tortilla chips. Divide the meat into 12 equal balls and shape into even 5-6 inch round patties. Place one roasted pepper in the center of one patty, fill center of pepper with 1 1/2 ounces of pepper-jack cheese and fold pepper over, encasing cheese. Top with a second beef patty being sure that peppers are 1/2 inch from the edges and seal edges well. Repeat until six stuffed patties are formed. Brush grill rack with oil to prevent burgers from sticking. Place burgers on hot grill and cook for 3-4 minutes per side. During the last minute of cooking place the rolls cut side down, on the outer edges of the grill rack to toast lightly. To assemble burgers, on each bun bottom, place one rellano stuffed patty and top with 2 slices of tomato and about 1/3 of a sliced avocado. Spread a generous amount of cilantro sour cream sauce on the toasted side of each top bun and crown burger. Serve immediately.