ROASTED HATCH CHILI BURGERS with AVOCADO SPREAD and ZUCCHINI RIBBON SALAD
Ingredients
Ingredients:
COLAVITA OIL for brushing grill
8 large New Mexico Hatch Chili peppers( Anaheim peppers)
2 tablespoon SUTTER HOME SAUVIGNON BLANC
6 tablespoon mole paste from a jar
1 tablespoon grated garlic cloves
2 tablespoon finely chopped cilantro leaves + 1/2 cup for salad
2 teaspoon + 1/2 teaspoon cumin powder for salad
2 teaspoon + 1 tablespoon for salad +1/2 teaspoon sugar for spread
2 teaspoon + 1 1/2 teaspoon for salad + 1/4 teaspoon salt for spread
2 lbs fresh ground lean beef
6 Bolilos rolls, split
Zucchini Ribbon Salad:
3 small firm zucchinis
remaining 1 1/2 teaspoon salt
2 lemons, divided ( 2 teaspoon juice is for spread)
1/4 cup COLAVITA OIL
remaining 1/2 teaspoon ground cumin
remaining 1 tablespoon sugar
For Hatch Avocado Spread mix following:
1 cup mashed ripe Hass AVOCADO
1/4 cup cream
remaining 1/4 teaspoon salt or to taste
remaining 1/2 teaspoon sugar
2 teaspoon remaining lemon juice
remaining 1/2 cup chopped cilantro
remaining 2 tablespoon chopped Hatch Chilis
Instructions
Preparation:
Brush grill with oil and heat fire till medium hot. Grill Hatch Chilis about 10 minutes, turning, till charred. Place in brown bag 15 minutes to steam. Open bag, remove stems, seeds and charred peel. Taste chilis, if they are very hot, discard all of the seeds, however, if they are too mild for your taste, keep some seeds. Chop chilis fine. Reserve 2 tablespoon chopped chilis for avocado spread.
Place remaining chilis in a bowl with Sutter Home wine, mole, garlic, 2 tablespoon cilantro, 2 teaspoon cumin, 2 teaspoon sugar, 2 teaspoon salt and mix well. Stir in beef gently, avoid compacting. Form 6 patties to fit the size of bread.
Brush grill with oil. Place patties on grill and grill on medium high, covered, on both sides about 12 minutes or till desired doneness.
Warm bread by placing them on outside of grill. Spread with Avocado spread. Place burger on top. Place some drained zucchini ribbons on burger. Serve.
To make Zucchini Salad:
Do not peel zucchinis. Using a vegetable peeler, make lengthwise, thin slices of zucchinis. Place in colander and sprinkle with salt. Let stand 30 minutes. Use clean kitchen towel to press out as much liquid as possible. Grate lemon zest and extract 2 tablespoon juice. Reserve 2 teaspoon lemon juice for spread. Mix zest, juice and all other ingredients for salad and toss with zucchinis. Taste for salt. Chill before serving.
Yields: 6 servings