Picante-Fresco Carne Burgers

Pairs well with:


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


Carne patty:
2 pounds Ground beef chuck (15% fat)
10 ounces Ground pork
1 teaspoon Coriander, freshly ground
¾ teaspoon Black Pepper, freshly ground
2 ½ teaspoons Kosher Salt
1 ½ teaspoons Cumin
6 ounces Butter, frozen and grated into flakes
Ancho chili sauce:
1 Tablespoon Olive Oil
¾ cup Red Onion, ½ inch diced
6 Tablespoons Fresh Jalapeños, ¼ inch diced
¾ cup Scallions, chopped, white and green parts
1 ½ cups Ketchup
2 ½ cups Water
2 Tablespoons Apple Cider Vinegar
3 Tablespoons Fresh garlic, smashed
6 each Ancho Chile Pods, 3 inch long, stems removed
¾ teaspoon Kosher Salt
3 Tablespoons Fresh Oregano leaves, stems removed
4 Tablespoons Sugar
Cool Lime slaw:
¼ cup Mayonnaise
¼ teaspoon Lime Zest, extra fine (microplane)
1 Tablespoon Lime juice
1 Tablespoon Sugar
½ teaspoon Coriander, freshly ground
¼ teaspoon Kosher Salt
2 cups Green Cabbage, 1 ½ inch long, fine shreds

2 ounces Cotija Cheese Crumbles
1/2 cup Red Bell Pepper, 2 inches long, finely julienned
6 each Brioche type buns, toasted



To make the Carne Patties, combine the beef, pork, coriander, pepper, salt and cumin in a large bowl, handling gently, to coat the meat with the spices. Sprinkle butter flakes over meat and stir in with a fork.
Shape into 6 patties about 7 ounces each about 5 inches across. Keep refrigerated until grill is hot.
Heat the grill on high. When the grill is hot, place the patties on and let them sear for 3-5 minutes until nice and browned. Give them a quarter turn after the first three minutes to create nice looking grill marks. Flip the patties and continue to cook until they reach an internal temperature of 155 degrees about 5 minutes more. At no time should you press down on the patty while it is on the grill.

To make the Ancho Chile sauce, pre-heat a 1 quart sauce pan on the hottest part of the grill or on medium high setting on the grill’s side burner if available.
Add olive oil and let it get hot for a few seconds.
Add the red onion and cook, stirring once a minute for about five minutes until they start to turn translucent and turn a little golden on some edges.
Add the jalapeños and scallions and stir. Cook for about three minutes stirring once.
Add the ketchup, water, vinegar, garlic, ancho chili pods, salt, oregano and sugar. Stir until completely incorporated.
Leave on hottest part of grill until the mixture comes to a boil.
Move the pan to a cooler part of the grill to about a low setting and let it simmer uncovered for about 45 minutes to an hour, stirring about every five minutes to prevent it from burning.
When the mixture becomes a thick paste (just a bit thicker than ketchup), remove it from the heat and scrape it into a fine mesh strainer over a bowl.
Using the back of a large spoon, press the chili mixture through the mesh until all the paste is in the bowl and discard the stuff in the strainer.

To make the Cool Lime Slaw, combine the mayonnaise, lime zest, juice, sugar, coriander and salt in a small mixing bowl and mix until smooth.
Add the cabbage and toss with a fork until the cabbage is evenly coated.
Refrigerate until needed.
To assemble, place the toasted bottom of each bun on a plate.
Place a Carne Patty on top of each bottom slice of bun.
Top each Carne Patty with 2 tablespoons of the Ancho Chile Sauce and spread out to the edges of the patty.
Divide the Cotija Cheese crumbles evenly and sprinkle on top of the Ancho Chile sauce on each burger.
Put ¼ cup of the Cool Lime Slaw in an even layer to the edges of each burger patty on top of the Cotija Cheese.
Divide the red pepper evenly on top of the Cool Lime Slaw.
Top each burger with a perfectly toasted bun top.