Oaxacan Beef Burgers with Sweet and Smoky Mayo

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


1/2 cup mayonnaise
2 tsp. honey
2 tsp. canned minced chipotle chilies (seeded) in adobo sauce, 1 tsp. for mayonnaise and 1 tsp. for patties
3 large poblano chile peppers
2 lbs. ground beef chuck (80 to 85% lean)
4 oz. bulk chorizo sausage
2 Tbsp. ground almonds
1 Tbsp. finely grated unsweetened chocolate
1 Tbsp. chopped fresh thyme leaves
2 tsp. minced garlic
1 1/2 tsp. dried Mexican oregano leaves, crumbled
1 tsp. sea salt
Vegetable oil, for brushing on grill rack
6 rolls, split horizontally (use roll of your choice)
6 red leaf lettuce leaves
1 large California Haas Avocado, peeled, pitted and sliced
1 large tomato, thinly sliced



To prepare mayonnaise: Mix mayonnaise, honey, and 1 tsp. chipotles in a small bowl. Cover and chill. Prepare a gas grill for medium-high heat. Place chilies on grill rack. Grill, turning occassionally, until blistered and charred, about 6 to 9 minutes. Place in a paper bag; close tightly and let rest until cool enough to handle, about 15 minutes. Remove skins; cut in half lengthwise. Discard stem, seeds and membranes. Slice chilies into 1 inch wide strips. To prepare the patties: combine the beef, chorizo, almonds, chocolate, thyme, garlic, oregano, salt, and remaining tsp. of chipotles in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Shape into six equal patties, formed to fit the rolls. Brush the grill rack with oil. Place the rolls on the grill rack, cut side down; toast lightly, about 1 to 2 minutes. Place patties on grill rack, cover and grill until burgers are brown on the bottom, about 4 minutes. Turn; grill until burgers are cooked to preference, about 4 to 5 minutes for medium. Spread mayo on cut sides of rolls. Place a lettuce leaf, then burger on each roll bottom; top each with poblanos, avocados, and tomato slices. Cover with roll tops. Makes 6 burgers.