Yucatan Burger with Pumpkin Seed Sauce

Pairs well with:


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


1/2 cup pumpkin seeds, hulled, toasted and ground fine
2 cloves garlic, minced
1/2 teaspoon chipolte chili powder
1/2 teaspoon paprika
1/8 teaspoon salt
2/3 cup half and half
2# ground chuck
6 ciabatta rolls
3 whole roasted red peppers, drained if jarred
2 Tablespoons toasted pumpkin seeds, whole
3 fresh squash or pumpkin blossoms, shredded, or chopped fresh cilantro if blossoms not available
salt and pepper to taste



Heat grill to medium high. In small, heavy saucepan, placed on grill, combine ground pumpkin seeds, garlic, chipotle powder, paprika, and salt. Whisk in half and half, and bring to boil. Simmer 8-10 minutes – sauce will thicken as it sits. Form six patties with ground chuck. Place burgers on oiled grate and grill 5-7 minutes per side, or until browned and desired doneness. As burgers are nearing end of cooking, toast rolls, cut side down until lightly browned. Cut roasted peppers into six pieces. To assemble, place burger on bottom portion of roll. Top with roasted pepper piece, a tablespoon or so of pumpkin seed sauce, a sprinkle of whole pumpkin seeds, squash blossoms (or cilantro, if using), and top of roll. Salt and pepper to taste. Serve immediately