South of the Border Green Chile Pinon Burgers

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Topping Ingredients:
12 ounces soft goat cheese
1/4 cup minced cilantro
Vegetable oil for brushing on grill
2 reen chiles
1 cup pinon nuts
1/3 cup minced onions
3 cloves minced garlic
1 tablespoon fresh lime juice
2 pounds ground chuck
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons Tequila
6 1/4 inch tomato slices
6 split organic whole wheat buns



Make Cheese Spread: Mince cilantro to equal 1/4 cup. In a bowl mix with soft goat cheese and set aside. Heat grill to med-high and brush with vegetable oil. When grill is hot grill chiles until blackened. Wrap the hot chiles in foil and set aside for 15 minutes. Chop the pinion nuts. Put in a large bowl. Mince onion and garlic. Squeeze limes. Add these ingredients to the pinon nuts. To the bowl add the ground chuck, salt, pepper and tequila. Remove skin, seeds and stems from chiles and chop finely. Add to the ingredients in the bowl. Mix gently. Form into 6 equal patties. Brush grill with additional oil if needed. Place burgers on the rack. Cover and cook for 7-9 minutes per side, turning once. When burgers are done, remove from grill and wrap in foil to keep them warm. Open buns and toast lightly on the grill. To assemble: place a burger on the bottom half of the bun. Top with a generous amount of the goat cheese mixture. Top with a tomato slice and the top half of bun. Serve while hot.