Santa Fe Heirloom ‘Christmas’ Burgers

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


(extra virgin) Olive oil for grill.
Roasted Garlic Smash:
3 heads garlic, roasted.
1/4 c. extra virgin olive oil.
1 tsp. salt
1 tsp. freshly ground pepper
'Christmas' Relish:
4 large red chilies
4 large green chilies
1 large red onion
2 Tbsp extra virgin olive oil
1.5 Tsp Salt
1 Tsp freshly ground pepper
2 Tbsp Hot Sauce
1 lbs ground round
.5 lb ground sirloin
roasted garlic smash
2 Tbsp Hot Sauce
1 Tbsp. Salt
1 1/4 Tbsp Freshly Ground Pepper
2 Tbsp finely chopped fresh sage
1 c. shredded Monteray Jack Cheese
Grilled Heirloom Tomatoes:
2 Large Red/Green Heirloom Tomatoes
1/4 c. extra virgin olive oil
1 Tbsp Salt
1 tsp. freshly ground pepper
For buns:
6 Whole Wheat Hamburger Buns
2 Tbsp Olive Oil
3 cloves raw garlic
6 leaves red leaf lettuce



Preheat Grill to Medium/hot. Rub grates with olive oil. For the Roasted Garlic Smash: Slice the tops off the Garlic Bulbs, about 1/3 from the top. Place bulbs on a large piece of heavy duty foil. Drizzle with olive oil. Sprinkle with Salt and Pepper. Wrap loosely in foil, place on hot grill and roast until the garlic cloves are tender, about 45 minutes. Remove from grill and allow to cool, about 10 minutes. Squeeze the garlic heads, popping the cloves into a bowl. Smash lightly with a fork until a chunky paste is formed. For the 'Christmas' Relish: Grill the red and green chilies whole until skin is lightly charred, about 4 minutes per side, turning as needed. When fully cooked, slice and dice finely, removing membranes and seeds. Slice onion in thick slices, drizzle with olive oil and sprinkle with 1 tsp salt and 1/2 tsp pepper. Grill until tender, turning halfway through, about 5 minutes per side. Remove from grill and dice, approximately the same size as the chilies. Mix the chilies and onion dices into a bowl. Add in the remaining 1/2 Tsp salt and 1/2 tsp pepper, and the cholula. Stir to combine and set aside. For the Patties: In a large bowl combine the ground round, ground sirloin, roasted garlic smash, Cholula, salt, pepper, fresh sage, and cheese. Mix lightly, just until all ingredients are fully combined. Form into 6 equal-sized patties that are slightly larger than the buns (to allow for grill shrinkage) and grill, flipping halfway through until the patties are medium-well, about 7-8 minutes a side. For the Heirloom Tomatoes: Slice tomatoes into three thick slices each. Drizzle with olive oil, and sprinkle with salt and pepper. Grill until lightly charred, about 2 minutes per side. Remove from grill and allow to come to room temperature. For the Hamburger Buns: Slice buns, brush tops and bottoms lightly with olive oil. Grill until lightly toasted, and immediately rub both sides with cut garlic cloves. To assemble: Place 1 piece lettuce and 1 grilled tomato slice on each of the bottom buns. Add the burgers, top the burgers with the 'Christmas' relish, and top with the top bun. Serve and enjoy this taste of the Southwest!