Southwest Poblano-Kumouat Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Chipotle Mayonnaise:
1 1/2 cups mayonnaise
2 tsp chipolte pepper, finely chopped
2 tsp adobo sauce from the peppers
3 lbs ground chuck
1/2 cup kumquats, unpeeled, seeded and finely chopped
2 1/4 tsp seasoned salt, preferable Lawry’s
1 tsp ground black pepper
2 small cloves garlic, pressed
8 tbsp butter, frozen
Garlic onion buns:
12 tbsp of butter, at room temperature
1 clove garlic
6 (4\” round) onion hamburger buns, split
1/4 cup Colavita extra virgin olive oil, for brushing the grill rack
3 poblano chilies
6 (4\” square slices) Monterey Jack cheese
6 romaine leaves, folded to fit the size of bun
6 tomato slices, 1/4\” thick



Prepare a medium-hot fire in charcoal grill with a cover or preheat a gas grill to medium-high heat.
To prepare the chipotle mayonnaise, combine the mayo, chipolte peppers and adobo sauce together in a small mixing bowl. Cover and keep cool until ready to assemble burgers.
To prepare the patties, place the ground chuck, kumquats, seasoned salt, pepper, and garlic in a large mixing bowl. Grate the frozen butter into the meat mixture. Lightly toss with a fork, trying not to overwork the meat. Divide the meat into 6 equal portions and form into patties 5″ in diameter. Cover the patties with plastic wrap and set aside until ready to grill.
To prepare the garlic-onion buns, thoroughly combine the butter and garlic in a small mixing bowl. Spread each cut side of the buns with an equal portion of butter mixture. Cover with plastic wrap and set aside until ready to grill.
When the grill is ready, brush the grill rack with olive oil. Place the poblano chilies on the hottest part of the grill. Roast the chilies, turning frequently, until the skin blisters and turns black. Remove the chilies from the heat and place in a plastic zip-lock bag and allow to steam for 2 minutes. Remove the chilies from the plastic bag and remove the skins and stems. Slice the chilies in half length-wise and scrape out all the seeds and membranes. Cover with aluminum foil to keep warm until ready to place on the burgers.
Place the patties in the center of the grill rack, cover and cook, turning once, for 4 minutes on each side for medium. During the last 5 minutes of cooking, place the buns buttered side down, on the outer edges of the rack to toast lightly. During the last minutes of cooking, place half of one chili on each burger, then top with one slice of cheese. Cover and continue to grill until the cheese melts. Remove the burgers and buns from the grill.
To assemble the burgers, spread an equal portion of chipotle mayo on each bun top and bottom. On each bun bottom, place one lettuce leaf, one burger, and one tomato slice. Add the bun tops and serve. Makes 6 burgers.