Red Enchilada Burger

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


Red Enchilada Sauce:
4 dried Anaheim chiles
3 cups hot water for soaking chiles
2 tablespoons extra virgin olive oil
2 cloves garlic, chopped
1/2 small onion, chopped
1/2 teaspoon cumin powder
1 teaspoon Mexican oregano
1/4 teaspoon ground coriander seed
1 cup Chicken Stock (I use organic chicken stock)
1 teaspoon salt (more to taste)
1/4 teaspoon fresh ground black pepper (more to taste)

2 lbs Ground chuck
2 tablespoons of Red Enchilada Sauce (see recipe above)
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper

2-3 tablespoons vegetable oil for brushing the grill rack
12 slices sharp cheddar cheese
6 Kaiser rolls, split
1 small can sliced black olives, drained
2 cups washed and shredded Iceberg lettuce



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To prepare the sauce: Place the chiles in a heavy grill safe skillet and roast, shaking the pan and flipping the chiles often so they will not burn. Roast the chiles until they are lightly charred and you smell them roasting. Remove from the skillet and place in a large bowl of hot water to soak for 30 minutes. After soaking, remove and discard stems and seeds and place the chiles in a blender saving the remaining water. Puree chiles until smooth adding as much of the soaking water as necessary.

While the chiles are soaking, add the olive oil to a 2-quart grill safe saucepan and place on the grill to heat. When hot, add the garlic and onion and sauté until translucent. Add the cumin, oregano, coriander, chicken stock, salt and pepper and stir. Let mixture simmer for 5 minutes. Remove from heat and let cool before carefully pouring the mixture into the blender with the pureed chiles. Puree mixture. Pour (and push with the back of a wooden spoon) mixture through a strainer back into the saucepan to simmer for another 5-10 minutes or until thick adding more salt and pepper if needed. Remove from heat, cover and set aside.

To prepare the patties: Place the ground chuck into a large bowl adding the enchilada sauce, salt and pepper. Handling the mixture as little as possible mix thoroughly.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Lay 2 slices of cheese on each patty to melt during the last 3 minutes of cooking. Place the rolls, cut side down, on the outer edges of the rack to toast lightly during the last 2 – 3 minutes of grilling.

To assemble the burgers: Lay the patties on the bottom rolls, spoon a generous amount (enough to cover the burger) of the enchilada sauce over each patty, top with a couple spoonfuls of black olives, a small heap of shredded lettuce and top roll. Serve immediately.