South of the Border Gluten Free Tortilla Burger With Green Tomato Slaw

Ingredients

Green Tomato Slaw
3/4 cup sour cream
1 (10) ounce can green tomatoes, drained and diced
3 tablespoons Sutter Home Pinot Grigio
3 teaspoons honey
3 teaspoons fresh lime juice plus 2 teaspoons of its zest (2 teaspoons)
1 1/2 teaspoons canned chipotle peppers in adobo sauce, seeded and minced
1/2 teaspoon adobo sauce from chipotle canned peppers
2 teaspoons garlic paste
3 teaspoons kosher salt
3 teaspoons cracked pepper
2 teaspoons cumino
3 teaspoons sugar
12 ounces bagged shredded coleslaw mix (green and red cabbage with carrots)
3/4 cup poblano peppers, seeded and diced (approximately 1 medium to 1 large pepper)
2/3 cup red fresno peppers, seeded and diced (or substitute 1 red bell pepper; approximately 3 peppers)
4 tablespoons jalapeno pepper, seeded and diced (approximately 2 medium size peppers)
5 thinly sliced green onions
8 whole water chestnuts, drained and diced, reserve 2 teaspoons to add to burgers

Bacon
12 slices thick cut bacon

Glaze
1 tablespoon honey
2 teaspoons Sutter Home Pinot Grigio
3 teaspoons lime juice
1 teaspoon lime zest
1 teaspoon chipotle pepper, seeded and minced

Patties
2 pounds 85% lean ground sirloin
2 tablespoons canned refried beans (the great binder)
1 teaspoon chipotle peppers, seeded and diced (reserve sauce)
2 teaspoons adobo sauce
2 tablespoon Sutter Home Pinot Grigio
1/2 teaspoon chili garlic sauce
1 teaspoon jarred garlic paste
1 teaspoon from water chestnuts that are placed in slaw below
1/2 tablespoon red pepper flakes
1/2 tablespoon granulated garlic
1/2 tablespoon onion powder
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon Spanish style paprika
1/2 tablespoon cumino
12 ounces freshly shredded monterey jack cheese
3 tablespoons Calavita Olive Oil to brush grill grates with

Tortilla buns
12 crispy corn tostado rounds (these will be the same size as the soft corn tortilla strips)
12 corn tortillas

Instructions

To make the slaw
Blend sour cream, green tomatoes, wine, honey, lime juice, lime zest, chipotle peppers, juice of chipotle peppers, garlic paste, salt, black pepper, cumino, sugar, coleslaw, poblano peppers, fresno peppers, jalapeno pepper, green onions, and chestnuts in a four quart mixing bowl.

To crisp the bacon
Bring grill to 400 degrees. Add a 12-inch heavy cast iron skillet. Cook bacon until crisp. Remove to paper towels and set aside.

For the glaze
Blend honey, wine, lime juice, lime zest, and chipotle pepper in a one quart mixing bowl. Set aside.

For the patties
Blend sirloin, beans, chipotles, chipotle sauce, wine, chili garlic sauce, garlic paste, chestnut water, red pepper flakes, granulated garlic, onion powder, salt, black pepper, paprika, and cumino in a four quart mixing bowl. Lay meat onto cookie sheet and divide six ways. Form six patties to 1/2 inch thickness in the same shape as the tortilla making sure to place a good size thumb indention into middle of patty. Brush grate with oil. Add burgers and close lid. Cook for eight minutes. Flip patties, brush on glaze with silicone brush, add one ounce shredded monterey jack cheese to each patty, close lid, and cook an additional eight to ten minutes or until thermometer inserted reaches an internal temperature of 145 degrees which delivers a “medium” cooked burger. Remove the patties and let stand under foil tent for at least 5 minutes. Lower the heat of the grill to 300 degrees.

For the buns/tortillas
Heat soft corn tortillas on low flame of grill for approximately 2 minutes per side.

To plate this unique burger
Place one crispy tortilla on plate, then top with one corn tortilla. Add the patty and the slaw. Now top with one soft corn tortilla and one crispy tortilla. Take a bite and enjoy the layers of flavor!