Ole’ Mole! Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1/4 cup lime juice (approx. 2 limes)
1 cup chopped cilantro, divided
2 tablespoons plus 1 teaspoon ancho chile powder
2 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground pepper
1/3 c. Colavita olive oil
2 cups jicama root, julienned in to 1/8 inch pieces.
Vegetable oil for grill grate
2 large jalapeno peppers
2 pounds ground chuck
½ cup grated dark chocolate(58.5%works well)
1/4 cup finely chopped raisins
1 teaspoon coriander
1 clove garlic, minced
6 slices of Chihuahua cheese
6 whole wheat hamburger buns
1 large California avocado, pitted and sliced



Jicama Salad: In a small bowl, combine the lime juice, 1/4 cup of chopped cilantro, 1 tsp. ancho chile powder, 1/2 tsp salt, 1/2 tsp. freshly ground pepper. Stir to combine. With a wire whisk, slowly drizzle in 1/4 cup of Colativa olive oil. Set aside. Peel the jicama root and julienne into 1/8 inch pieces. Place in a medium sized bowl and add the lime dressing. Set aside. Patties: Brush the grill grate with vegetable oil. Preheat a gas grill to high heat. Brush the jalapeno peppers with a light coating of olive oil. Place the jalapenos on the grill. Turn 1/4-turn after 4 minutes or when skin is blackened. Turn 1/4 turn-after another 4 minutes. Turn 1/4 turn after an additional 4 minutes. When the skin of the jalapeno is blackened, remove from the grill and place in a zip top freezer bag. Seal bag and let sit for 10 minutes. After 10 minutes, remove from the bag and peel the skins off of the roasted jalapenos and discard the skin. Chop the jalapenos and add to a large mixing bowl. Reduce heat on the grill to medium-high. To the chopped jalapeno, add 2 pounds of ground chuck, 1/2 cup grated chocolate, 1/4 cup chopped raisins, 1 teaspoon coriander, garlic, 1/2 cup of chopped cilantro, 2 tablespoons ancho chile powder, 2 tsp. salt, and 1/2 tsp. pepper. Mix gently with your hands until ingredients are combined. Gently form 6 equal sized patties from beef mixture. Place on a grill that is medium-high heat. Grill on one side for 4 minutes, flip the burgers over and grill an additional 4 minutes (for medium burgers). Add one slice of Chihuahua cheese to each burger and close grill top for 2 minutes, until cheese has melted on the burgers. Move burgers to a cooler spot on the grill to keep warm. Lightly brush the remaining olive oil on the buns and place on the grill. Toast buns for 2 minutes or until golden brown and remove from grill. Pit and slice the avocado. Place on hamburger on the bottom half of each bun. Top the burgers with 1/3 cup of jicama salad. Add 3 slices of avocado to each top half of the bun. Put the bun halves together and serve. Makes 6 burgers.