Roasted Anaheim & Mushroom Cheese Burger with Chunky Avocado Aioli

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


2 1/2 Pounds Ground Chuck
2 tsp Kosher Salt
1/4 tsp Fresh Ground Black Pepper
3/4 Cup Finely Chopped White Onion
1/2 Cup Chopped Fresh Cilantro
3 Anaheim Peppers, sliced in 1/4″ rings
8-oz pkg sliced White Mushrooms
1 Tablespoon Extra Virgin Olive Oil
1 Avocado, cut in chunks
1 Clove Garlic, chopped
1/4 Cup Fresh Cilantro
1/2 Cup Mayonnaise
1 Roma Tomato, seeded and diced
Kosher Salt
Fresh Ground Black Pepper
Vegetable Oil, for brushing grill rack
6 Good Quality Hamburger Buns, split
Butter, for brushing on split buns
2 1/2 Cups Shredded Monterey Jack Cheese
1 Package pre-washed Baby Butter Lettuce



Preheat a gas grill to medium high heat.

To make the patties: Combine the ground chuck, salt, pepper, white onion, and cilantro in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions and then form into patties. Place patties on platter, cover, and refrigerate for 20-30 minutes.

In a medium bowl, place the sliced Anaheim peppers and mushrooms. Add the olive oil and toss with your hands to evenly coat all the peppers and mushrooms. Place the peppers and mushrooms in a mesh grill pan and place on the grill. Close the cover. Roast for 30 minutes, stirring often for even cooking. Remove from grill. Wrap in foil to keep them warm.

While the peppers and mushrooms are cooking, make the chunky avocado aioli. Place the avocado, garlic, and cilantro in a small food processor fitted with a metal blade. Blend until smooth. Place avocado mixture in a bowl. Mix in the mayonnaise until thoroughly combined. Now add the chopped Roma tomatoes. Season to taste with Kosher salt and fresh ground pepper. Set aside.

Brush vegetable oil on the grill rack. Place patties on the rack, cover, and grill for 5-7 minutes. Turn the patties and grill to desired temperature, about 5-7 minutes for medium. During the last few minutes of cooking, brush the cut side of the buns lightly with butter and place on rack to lightly toast.

To assemble the burgers, spread a generous amount of the Chunky Avocado Aioli on the toasted sides of both buns. On the bottom buns equally distribute the roasted peppers and mushrooms on the aioli. Place a patty on the peppers and mushrooms. Top each patty with equal amounts of the shredded Monterey Jack cheese. On the top buns, place equal amounts of butter lettuce leaves on the aioli. Place the bun top on the assembled patty and serve.