Vegas High Roller Chili Cheeseburgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Smokey Tomatillo-Cilantro Mayonnaise:
7 medium tomatillos, in husks
1c. high-quality mayonnaise
1/3 c. fresh cilantro
2 tsp. smoked paprika
1/4 c. extra virgin olive oil

Marinated Chipoltle Onions:
1 large red onion, sliced
1/4 c. worcestershire sauce
1/4 c. extra virgin olive oil
4 Tbsp. chipoltle hot sauce
juice of 1/2 lime

High Roller Chili Patties:
1 1/2 c. water
1 large dried California chili pod
1 large dried New Mexico chili pod
1 large dried Pasilla-Ancho chili pod
1/4 c. fresh oregano leaves
1 tsp. cayenne pepper
1/2 Tbsp. ground cumin
2 tsp. ground sea salt
1 tsp. ground black pepper
7 sun-dried tomatoes, packed in water, chopped
2 lbs. ground beef chuck

Other Ingredients:
1/4 c. vegetable oil
3 round loaves sema de trigo bread, sliced into 6 large, square buns (may substitute with bolillo or telera rolls)
1/2 c. unsalted butter, melted
6 slices Asadero cheese
3 c. Romaine lettuce
3 large vine-ripened tomatoes, sliced thickly



Prepare a medium-hot fire in a charcoal grill with a lid or preheat gas grill to medium-high.

To prepare mayonnaise, place tomatillos in husks on grill rack. Allow to roast for 15 minutes, turning periodically until all sides are browned. Remove from grill, allow to cool 7 minutes, then remove husks. In a blender or food processor, add tomatillos, mayonnaise, cilantro, paprika, and olive oil. Mix until well blended. Transfer to a glass or plastic bowl, cover with plastic wrap, and set aside until ready for burger assembly.

To make marinated onions, place onion slices in a shallow dish. In a mixing bowl, wisk together worcestershire sauce, olive oil, hot sauce, and lime juice until well blended. Pour marinade over onions and toss until all slices are covered with marinade. Cover with plastic wrap and allow to marinate at least 30 minutes. Preheat a grill-safe saute pan on grill rack. Remove onions from marinade and place in heated pan. Saute until slightly caramelized.

To make patties, pour water into a grill-safe boiling pot. Place water on grill rack and bring to almost boiling. Slice California, New Mexico, and Pasilla-Ancho chili pods in half and remove stems and seeds. Add chillies to water. Allow to soak in water on grill for 30 minutes or until fully softened. Remove from water and allow to cool for 7 minutes. To a blender or food processor, add chilies, oregano leaves, cayenne pepper, cumin, salt, and pepper. Mix until well blended. Combine chili mixture and chopped sun-dried tomatoes with ground chuck, handling gently as not to compact the meat. Form into 6 patties, cover with plastic wrap, and set aside until ready to grill. (Patties should be allowed to reach room temperature before grilling.)

When ready to grill patties, brush grill rack with vegetable oil. Place patties on rack and cover grill. Cook 5-7 minutes on each side depending on level of wellness desired. While patties are cooking, brush buns with melted butter. During last 2 minutes of cooking, place buns, cut sides down, on outer edges of grill and top patties with cheese slices. Remove buns when lightly toasted and patties when cheese is melted.

To assemble burgers, spread generous amounts of mayonnaise to the cut sides of each bun. To bottom buns, place 2 cut pieces of Romaine leaves. Place patties atop lettuce. Top patties with sauteed onion slices, then tomato slices and top bun. Serve immediately.

Serves 6.