Pork Burger with Creamy Tomatillo Dressing

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


1 1/2 pounds ground pork
1 tsp salt
1/2 tsp pepper
2 Tbsp chiles with adobo sauce
1 c chopped romaine lettuce
1 can Coke
2 cans, rinsed and drained black beans
1 cup crunchy tortilla strips
1 c mayo
1 c sour cream
1 jalepeno, seeded
2 tomatillos
1 bunch fresh cilantro (about 1 cup)
1/4 c fresh lime juice
1/2 tsp salt
1/4 tsp pepper
6 torta mexicana rolls


In large mixing bowl, mix together ground pork, salt, pepper and adobo sauce with the chiles diced. Seperate into 6 equal sized patties and set in fridge to set up. In sauce pan, pour can of Coke and set over medium high heat and reduce by half. In a blender, add mayo, sour cream, seeded jalepeno, tomatillos, salt, pepper, lime juice and cilantro. Blend until creamy and smooth. Drain and rinse black beans and set aside. Over medium high heat, place burgers on grill and cook for 5-7 minutes per side. Baste burgers with reduced Coke. Place sliced rolls on grill until toasted (about 2 minutes). Place hot burgers on toasted buns. Top with beans and romaine lettuce. Place crunchy tortilla strips on top of lettuce. On top bun, spread with a thick layer of creamy tomatillo dressing.