Monster Mole Burger with Green Chile Salsa

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Mole aioli:
3 Tbsp. Mole paste
1/4 c. mayonnaise
2 cloves garlic, minced
1 tsp. ground red chili powder
1/2 tsp. ground cloves
1/2 tsp. sea salt
1 tsp. white sugar

Green chili salsa:
2 4oz. cans chopped Hatch Green Chiles
2 medium sweet onions (Walla Walla or Vidalia) chopped
2 Tbsp. canola oil + 1/4 c. for brushing grill
1 tsp. sea salt
1 tsp. ground black pepper
1 c. chopped cilantro
2 Tbsp. fresh lime juice

1 1/2 lbs. ground sirloin
1 1/2 lbs. ground chuck
1 tsp. sea salt
1 tsp. ground black pepper
1/4 c. sliced green onions
1/2 tsp. dried oregano
1/2 tsp. ground coriander
1/2 tsp. ground cumin
6 Mexican White Rolls (Bolillos)
6 2 oz. slices of Jack Cheese
6 thick slices of ripe tomato
6 leaves of Red Leaf Lettuce



Heat grill to medium/medium-high heat.

In a small mixing bowl combine, Mole, mayonnaise, garlic, red chili powder, ground clove, salt and sugar. Whisk together and cover. Set aside.

In a medium sauce pan on center of grill, combine green chilies, onions and oil. Soften and move to outer grill add salt and pepper and allow to brown slightly (approx. 7-8 minutes). After browned, remove from grill and add cilantro and lime juice. Cover and set aside.

Patties: In a large mixing bowl combine ground sirloin, ground chuck, salt and pepper, green onions, oregano, coriander and cumin. Mix well and form into 6 patties. Place patties on lightly oiled grill for 7 minutes on each side (less time for medium rare). With 4 minutes left on second side of burgers melt Jack cheese.

Cut rolls in half and toast on outer grill for last 2 minutes.

Assemble burger in order of: Bottom 1/2 of roll, 2 Tbsp. Mole Aioli, burger, 2 Tbsp. Salsa, tomato slice, lettuce and top of roll.