Panko Crusted Chile Burgers

Pairs well with:


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


3 pounds ground sirloin
¼ pound of bleu cheese
1 (4 oz.) can of chopped green chile's
½ tsp liquid hot sauce of your choice
1 tsp. Worcestershire sauce
1 tsp. Course ground pepper 1
½ tsp. salt 1 tsp dry mustard
1 lb. sliced white mushrooms
1 Tbs. butter
1 Tbs. Olive oil (I use extra-virgin)
½ cup of Sherry wine
½ cup plain flour
3 eggs, beaten
1 cup 'Panko' Japanese bread crumbs
Oil for grill



In a large bowl, crumble bleu cheese into meat. Add green chiles, liquid hot sauce, Worcestershire, pepper, salt, mustard and mix together lightly. Refrigerate 1 hour to give flavors time to blend. In the meantime, place mushrooms in sauté pan with butter and oil until most of the liquid is evaporated. Remove pan from heat and add Sherry wine. Continue cooking down until most of wine is evaporated. Remove from heat, cover with foil to keep warm. Spray PAM or oil the grill grate. Turn on grill. Place flour in pie pan. Beat eggs in a shallow bowl. Place Panko crumbs in separate pie pan. Press meat into 12 patties. Dredge each patty in flour, dip in beaten egg, coat evenly with Panko crumbs. Place on large platter. When grill temperature reaches 500°, place patties on grill. Cover. Cook for 5 minutes and turn each patty. Cover, cook for an additional 5 minutes, turn each patty again, rotating each burger 90°. Continue grilling until crumbs are light golden on each side, and patties have a solid feel. Do not overcook. (If juices begin to run clear out of the crust, remove immediately from the grill.) Place each patty on a Kaiser or French style roll, place a spoonful of mushrooms on each patty. Serve immediately.