ROASTED HATCH CHILI PORK BURGERS with HATCH CREAM and PURSLANE SALAD
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 teaspoon + 1/2 teaspoon cumin powder
2 tablespoon + 2 tablespoon finely chopped cilantro leaves
2 teaspoon + 1 tablespoon sugar
2 teaspoon + 1 teaspoon + 1/2 teaspoon salt
2 lbs fresh ground very lean pork
6 crusty rolls, split
For Purslane (Verdolaga) salad mix following:
tender shoots of 1 bunch purslane (available at Fiesta stores as “Verdolaga”)
1/4 cup COLAVITA OLIVE OIL
2 1/2 tablespoon fresh lemon juice
remaining 1/2 teaspoon cumin powder
remaining 2 tablespoon finely chopped cilantro leaves
remaining 1 tablespoon sugar
remaining 1 teaspoon salt or to taste
For Hatch Cream Sauce:
1 cup Half and Half
remaining 2 tablespoon chopped Hatch Chilis
remaining 1/2 teaspoon salt or to taste
1 egg, beaten
1 teaspoon additional lemon juice
Grill Hatch Chilis over grill 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 Hatch cream.
Place chilis in a bowl with Sutter Home wine, mole, garlic, 2 teaspoon cumin ,2 tablespoon cilantro, 2 teaspoon sugar, 2 teaspoon salt and mix well. Stir in pork 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. Place burger on top and spoon some Hatch cream over burger. Place some drained Verdolaga salad on burger. Place top roll next to it Serve.
To make Hatch Cream Sauce:
In a small saucepan place Half n Half and chopped chilis. Let simmer on periphery of grill for 10 minutes. Strain and discard chilis. Beat egg in a bowl. Add a few tablespoons of cream into bowl and mix well. Pour egg mixture into saucepan with salt. Place back on grill, simmer, stir till thickened. Take off fire and stir in lemon juice. Taste for salt and lemon juice. If sauce thickens too much before serving, stir in a little more Half ‘n Half and heat through.
Yields: 6 servings