Oaxaca Mole Dusted Pork Burger with Roasted Tomatillo Sauce

Pairs well with:

White Zinfandel

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


Tomatillo Sauce:
8 tomatillos, husks removed
2 cloves garlic
½ cup red onion, Sliced
1 tablespoon fresh cilantro, chopped
2 teaspoons chopped seranno pepper
½ teaspoon salt
1 tablespoon honey
2 teaspoons fresh lime juice
¼ cup of vegetable oil for brushing grill rack
1 ¼ pound ground pork
12 oz. package pork chorizo sausage, casing removed
1 clove garlic, minced
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
1 ½ teaspoon salt
¼ teaspoon black pepper
1/2 cup packaged dry mole powder
6 slices Quesa Blanco Con Frutas Pina y Mango Cheese
6 cornmeal rolls
2 large clove garlic, rubbed to a paste



Prepare charcoal grill for medium heat. Add the tomatillos, garlic, and onion to a medium to large cast iron skillet, and place over grill heat to dry roast. Continually turn the vegetables to ensure even roasting and to prevent burning. Tomatillos will take about 25 minutes; take other vegetable off grill as they cook. Remove contents of skillet to a bowl to cool then chop the vegetables and mix along with the cilantro, Serrano pepper, salt, honey and lime juice; set aside. Brush grill rack with vegetable oil. Lightly mix together the ground pork, chorizo, minced garlic, cumin, coriander, salt & pepper; form mixture into 6 patties. Dust both sides of each burger with the dry mole powder. Place burger patties onto the grill and cook first side for 4 ½ minutes before turning over. Cook second side for two minutes before placing a slice of cheese on each burger. Cover grill and cook the second side for 4 ½ minutes total. Split rolls in half & place onto grill, cut side down, grilling until bread is lightly browned. Remove bread from grill and immediately rub garlic paste over cut side of bread. To assemble sandwiches, place a burger on the bottom half of the roll then top with the roasted tomatillo sauce. Place the top of the roll over the burger. Makes 6 servings.