Roasted Garlic and Green Chili Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Cilantro mayonnaise:
1 cup mayonnaise
1 t. hot sauce
½ cup chopped fresh cilantro
1 t. fresh lime juice
2 lbs ground sirloin or ground chuck
1 ½ canned green chilies (roasted and chopped)
2 t. jarred roasted garlic or 4 cloves fresh roasted garlic chopped
1 t. paprika
½ t. black pepper
½ t. ground cummin
½ t. sea salt
1 t. granulated onion
½ t. chili powder
vegetable oil, for brushing on the grill rack
8 oz. sliced queso fresco cheese
4 large seeded hamburger buns



Prepare a medium hot fire in a charcoal grill with a cover, or a gas grill to medium high heat. To prepare cilantro mayo, combine ingredients and chill until burgers are ready. To prepare burgers, combine all ingredients in a large bowl and mix together until blended using wet hands to keep meat moist. Divide equally and form into patties approximately one inch thick. Brush grill rack with vegetable oil. Place patties on grill and cook to desired doneness, 5 to 7 minutes per side, turning once. Place sliced cheese on top of burgers during last three minutes. Remove burgers from heat. Place buns on grill open face down for 3 to 5 minutes to lightly toast. To assemble burgers, place cilantro mayo on bottom bun, place burgers on top, cover with top bun and serve.