Taqueria Chile Burgers with Jicama Jalapeno Slaw, Avocado Crema and Chipotle Mesquite Aioli

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.

Living in Arizona, the flavors and ingredients of the southwest and the influence of Mexican cuisine, provide our meals with a culinary explosion of colors, tastes and fragrances. Markets are abundant with Chile peppers, citrus, cilantro, jicama, avocados and Hispanic cheeses so that incorporating some of those ingredients in a burger sandwich, just seems a natural. This bold burger blends juicy beef, freshly roasted chilies (so addictive!), avocados and creamy queso fresco that are evocative of meals at taquerias.


3 fresh poblano chile peppers

Jicama Jalapeno Slaw

2 teaspoons fresh lemon juice

1 teaspoon canola oil

1/4 teaspoon sea salt

1-1/2 cups thin matchstick-cut jicama slices

1/4 cup thin matchstick-cut jalapeno chile pepper slices (seeds and membranes removed)

2 tablespoons snipped fresh cilantro leaves

Avocado Crema

2 firm, but ripe Hass avocados, peeled and pit removed (such as California avocados)

2 tablespoons Mexican crema

1 tablespoon fresh lemon juice

1/2 teaspoon sea salt

1/2 cup chopped red cherry tomatoes, seeded (such as NatureSweet)

Chipotle Mesquite Aioli

1/2 cup mayonnaise

1 tablespoon Tabasco chipotle pepper sauce (such as McIlhenny)

2 teaspoons mesquite honey

1 teaspoon fresh lemon juice

1/4 teaspoon grated fresh garlic


2 pounds ground beef chuck (20% fat)

1/3 cup minced sweet onions

1 tablespoon Tabasco chipotle pepper sauce (such as McIlhenny)

1-1/2 teaspoons grated fresh garlic

1-1/2 teaspoons ground cumin

1 teaspoon sea salt

vegetable oil, for brushing on grill rack

10 ounces Queso Fresco cheese, sliced or crumbled (such as Real California cheese)

6 high quality hamburger rolls, split

6 butter lettuce leaves, hard ribs removed


Prepare gas grill for medium-hot fire. Place poblanos on grill rack. Turning occasionally, grill until poblanos are blistered and charred, about 5 to 10 minutes. Place peppers in paper bag; close tightly and let cool 15 minutes. Peel, stem and seed; cut each pepper lengthwise into two sections to yield 6 slices.

To prepare the slaw, place the lemon juice, oil and salt in a small bowl; mix well. Top with jicama, jalapenos and cilantro; do not stir. Cover and set aside.

To prepare avocado crema, place avocados, crema, lemon juice and salt in a small bowl. Mash avocados with fork until almost smooth; stir in tomatoes. Cover and set aside.

To prepare aioli, combine mayonnaise, Tabasco pepper sauce, honey, lemon juice and garlic in a small bowl; mix well. Cover and set aside.

To make the patties, in a large bowl combine the beef, onions, Tabasco pepper sauce, garlic, cumin and salt. Handling the meat as little as possible to avoid compacting it, mix well. Shape into six equal patties, formed to fit the rolls.

Brush the grill rack with vegetable oil. Place the patties on the grill rack; cover, and cook, turning once, until done to preference, about 4 to 5 minutes on each side for medium. During the last two minutes of grilling, top each burger evenly with cheese. Place the rolls, cut side down, on grill rack to toast very lightly, about 30 to 45 seconds.

Toss jicama slaw ingredients to mix well. Spread aioli on cut sides of rolls. Top each roll bottom with a lettuce leaf, avocado crema, burger, poblano slice and jicama slaw. Cover with roll tops. Makes 6 sandwiches.