Oaxacan Pork Burger with Queso Asadero and Red Mole Crema

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


1/2 cup canned crushed tomatoes
2 tablespoons red onion, chopped
2 tablespoons sliced almonds, toasted
2 tablespoons raisins
1 ounce bittersweet chocolate, grated
2 tablespoons lime juice
1 teaspoon ancho chili powder
3/4 cup Mexican sour cream (if unavailable, use crème fraiche or regular sour cream)
2 pounds ground pork
1 teaspoon ground allspice
2 tablespoons fresh cilantro leaves, finely chopped
1 teaspoon dried Mexican oregano
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 ounces Queso Asadero Cheese (Oaxacan Cheese), crumbled—can substitute Monterey Jack
6 hamburger buns, split
2 cups shredded cabbage



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make Red Mole Crema: Place the tomatoes, onions, almonds, raisins, chocolate, lime juice, and chili powder in the bowl of a food processor; puree. Add the sour cream; pulse until well combined. Refrigerate until serving.

To make the patties: In a large bowl combine pork, allspice, cilantro, oregano, salt, and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top the burgers with equal amounts of Asadero cheese and place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread a generous amount of Red Mole Crema on the cut sides of buns. On each bun bottom, place a patty topped with cheese and equal amounts of shredded cabbage. Add the bun tops and serve.