Super Stuffed Pepper Cheeseburger with Ancho Chili Mayo

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


½ cup mayonnaise
6 tablespoons canned green chilis (diced)
4 teaspoons Ancho chili powder
1 tablespoon sea salt
4 teaspoons ground black pepper
3 pounds ground chuck
3 large Anaheim peppers (3 cups thinly sliced into rings)
6 Fresno peppers (1 cup thinly sliced into rings) 2
Vidalia onions (3 cups thinly sliced into ¼ rings)
2 tablespoons extra virgin olive oil
6 slices peppered bacon
1 large egg white
1 tablespoon Sutter Home Cabernet Sauvignon
6 slices jalapeno Monterey jack cheese
6 onion rolls (sliced)
2 large tomatoes



To make the Ancho Chili Mayo, in a small mixing bowl combine mayonnaise, canned green chilis, 1.5 teaspoons Ancho chili powder, ¾ teaspoon sea salt, and ¾ teaspoon ground black pepper. Whisk, cover, and refrigerate. This can be made a day ahead. To make the burger and toppings, remove ground chuck from the refrigerator (20 minutes prior to cooking). Prepare charcoal grill. Thinly slice Anaheim peppers, Fresno peppers, and Vidalia onions. Meanwhile, heat 1 tablespoon olive oil in medium skillet over medium-high heat. When the oil is heated (but not smoking), place peppers and onions in skillet and sauté until slightly soft – about 5 minutes. Put aside. In a large skillet, fry bacon slices until crisp, place bacon on a paper towel-covered plate and set in unheated oven. In a large mixing bowl, combine ground chuck, remaining sea salt (2.25 teaspoons), remaining Ancho chili powder (2.5 teaspoons), remaining ground black pepper (3.25 teaspoons), the egg white, and the Sutter Home Cabernet Sauvignon. On wax paper, divide beef into 12 equal amounts. Flatten each portion into patties of about ½ inch. On six of the patties, place one slice of cheese in the middle of the pattie so that it sits in the center of the pattie with beef on all sides. If the cheese slice does not fit, flatten the pattie a bit more or trim the cheese to your preference. On top of each slice of cheese, place a small heap of the pepper and onion mixture – not too heaping – but enough to cover about 75% of the cheese. Save about 1/3 of the pepper-onion mixture for later. Now it is time to form the burgers. For each pattie with cheese on it, place one of the “cheeseless” patties on top of it. Form the sides carefully to make a stuffed burger pattie. Spread the coals, oil the grill rack with some of the olive oil, and place rack on coals. Wait 5 minutes to heat the rack. Place the burgers on the grill directly over the heat and grill 4-5 minutes each side for medium-rare to medium. Flip burgers only once – and flip VERY carefully. Do not touch patties with spatula or fork, other than placing on the grill, flipping once, and removing. Brush the cut side of the onion rolls with olive oil. About two minutes before the burgers are done, place cut side of buns on the grill. Watch carefully to avoid burning. Remove buns and burgers from grill and bring back to work area. On the cut side of each bottom bun, spread an equal amount of Ancho Chili Mayo. Place burger on bun, top with one slice of tomato, remaining pepper-onion mixture, and one slice of peppered bacon, cut into two pieces. Place bun on top and enjoy. Makes 6 burgers.