Rajas Tamarind Burger with Chunkey Guacamole & Serrano Black Bean Mayonnaise


Chunky Guacamole
1 med ripe tomato cut into 1/8 dice
1 garlic clove, peeled & finely chopped
1/4 cup finely diced white onion
4 tablespoons fresh lime juice
3 large soft Haas avocados
1 teaspoon salt

Serrano Balck Bean Mayonnaise
1/4 cup canned black beans, drained
2 garlic cloves peeled & roughly chopped
2 pickled serrano chiles roughly chopped
2 tablespoons fresh lime juice
1 teaspoon kosher salt
4 tablespoons Colavita Olive oil
3/4 cup mayonnaise

Rajas: 3 poblano chiles roasted & peeled
1 1/2 tablespoons CEV Olive Oil
1 med white onion sliced 1/4 inch thick
2 cloves garlic, peeled & minced

Patties: 2 pounds ground chuck
1 1/2 cups prepared Rajas
4 tablespoons tamarind paste
4 tablespoons White Merlot
2 teaspoons kosher salt
vegetable oil for brushing grill rack
6 Mexican Bollio Rolls, Split
6 ounces Cotija Cheese



Prepare medium hot fire in a charcoal grill with cover or preheat a gas grill to medium high.
To make guacamole combine tomato, garlic
,onion & salt in large bowl & mix well to combine. Cut avocados in half & discard seeds. Scoop out pulp from 2 avocados & mash in a bowl with 1/2 the lime juice. Peel remaining avocado and cut into 1/4 in dice adding to rest of avocado with remaining lime juice. Combine well with tomato mixture.
Cover & refrigerate until serving.

To make serrano black bean mayonnaise, combine black beans, garlic, pickled serranos, lime juice, salt & olive oil in a blender & process until smooth. Stir gently into Mayonnaise. Refrigerate until ready to serve.

To make rajas, char & peel poblano chiles.Cut in 1/2 lengthwise & discard seed pod, seeds & vein. Slice chiles into 1/4 inch strips. Heat olive oil in medium skillet over medium heat & fry the onion stirring frequently until it begins to brown, about 8 minutes.Stir in garlic & chile strips & cook 2 minutes longer. Remove from skillet & set aside to cool.

To make patties combine the tamarind paste & merlot in a small saucepan. Bring to a boil over medium heat stirring constantly and mashing the paste up into the wine. Remove from heat & set aside to cool about 5 minutes
Combine the beef, rajas, tamarind mixture & salt in a large bowl tossing to just combine without overworking the mixture. Divide into 6 equal portions.
Brush grill rack with oil. Place patties on rack, cover and grill until they are browned, about 4 mins. Turn patties over and continue grilling for 5 to 6 minutes longer for medium. During last few minutes of grilling, place Bollio rolls cut side down to toast lightly. To assemble, place a generous amount to Serrano black Bean mayonnaise on each cut side of rolls.On each roll bottom place a patty, an equal amount of guacamole topped with an equal amount of Cotija cheese on each burger. Add roll tops and serve. Makes 6 burgers.