Mi Amigos Rellano Burgers with Sour Cream Avocado Spread

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.


1 medium ripe California avocados, peeled, pitted
1 and 1/2 teaspoons salt, divided
2 teaspoons lemon juice
2/3 cup sour cream
1/3 cup mayonnaise
3 tablespoons chopped cilantro
4 green onions, chopped
1 jalapeno pepper, seeds and stem removed, finely diced
1 tablespoon green pepper sauce (such as Tabasco)
6 Pasilla or Poblano peppers
2 1/2 pounds ground chuck
1/4 cup Sutter Home Zinfandel wine
1 cup crushed tortilla chips
1 teaspoon ground cumin
2 teaspoons chili powder
9 ounces Pepper-Jack cheese, shredded
6 Kaiser rolls, split
2 medium ripe tomatoes, each cut into 6 slices



Preheat gas grill to high heat.
Prepare the sour cream avocado spread by mashing the avocado with 1/2 teaspoons salt and the lemon juice in a medium bowl. Add the sour cream, mayonnaise, chopped cilantro, green onion, jalapeno and green pepper sauce. Stir well to combine. 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 or paper 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.
In a large bowl combine well the ground chuck with the Zinfandel. Add the crushed tortilla chips, cumin, chili powder and salt. 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.
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 rack to toast lightly.
To assemble burgers, on each bun bottom, place one rellano stuffed patty and top with 1-2 slices of tomato. Spread a generous amount of sour cream avocado spread on each top bun and crown burger. Serve immediately. Serves 6