Purple Desert Burger
1/4 pound purple potatoes
2 poblano chili peppers
1/2 cup mayonnaise
1 1/2 teaspoons paprika
1/2 teaspoon Cholula Hot Sauce
1/8 cup Sutter Home Zinfandel
1 tablespoon Colavita Extra Virgin Olive Oil
2 pounds ground chuck
1/8 cup Spicy V8 Juice
3 garlic cloves minced or pressed
1 teaspoon ground cumin
1 1/2 teaspoons kosher salt
2 tablespoons Cholula Seasoning
2 to 3 tablespoons Colavita Olive Oil, for brushing on the grill rack
6 slices pepper-jack cheese
6 onion-cheese-Kaiser rolls, split
3 cups shredded purple/red cabbage
1/2 medium red onion sliced
1 1/2 California avocados (sliced)
1 1/2 cups Rojoâ€™s Pico de Gallo Salsa (drained)
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
Pierce potatoes with a fork and wrap in aluminum foil and grill for 25 minutes or until tender.
Grill poblano peppers for 10 minutes or until skins â€˜popâ€™.
While potatoes and peppers are cooking prepare Chipotle Mayonnaise by combining mayonnaise, paprika and Cholula Hot Sauce in a small dish, set aside.
To make the patties, peel and finely dice cooked potatoes and peppers combine with Sutter Home Zinfandel, Colavita Extra Virgin Olive Oil and egg in a large bowl and mash with fork. Add ground chuck, V8, garlic, cumin and salt to potato mixture and combine, handling as little as possible. Shape into 6 patties to fit the bun size. Sprinkle top of each patty with 1 teaspoon Cholula Seasoning.
Brush the grill rack with oil.
Place the patties on the rack, cover, and cook, turning once, until done to preference, approximately 7 to 10 minutes on each side for medium.
Place the cheese slices on the patties during the last 3 minutes of grilling.
Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers, spread 1 heaping tablespoon of Chipotle Mayonnaise over the cut sides of the rolls. On each roll bottom, divide evenly shredded cabbage and onion, place a patty and top with slices of avocado (divided evenly), and 1/4 cup pico de gallo. Add the roll tops and serve.