The Devil Wears Poblano
Ingredients
½ cup mayonnaise
2 tablespoons of adobo sauce from canned chipotle chilies vegetable oil for brushing the grill, and the poblano chilies
3 poblano Chilies, roasted, peeled and cut into 6 pieces
1 pound ground chuck
1 pound ground sirloin
2 chopped chiptole chilies in adobo
2 tablespoons ground cumin
1 tablespoon salt
1 teaspoon ground black pepper
2 finely chopped green onions
1 tablespoon chopped cilantro
2 tablespoons Sutter Home Cabernet Sauvignon
1 tablespoon minced fresh garlic
6 slices Monterey jack cheese
6 french hamburger buns or ciabatta rolls (sliced horizontally)
1 ripe avocado, sliced in 12 slices
Instructions
Combine mayonnaise and adobo sauce in a small bowl and set aside Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Brush poblano peppers with vegetable oil and place on heated grill. Grill poblano peppers over medium-high heat (350-400 degrees) for 5-7 minutes or until peppers look blistered, turning often. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut each pepper in half, creating 6 pieces and place on platter to cool. While peppers are cooling, make the burgers. Combine the chuck, sirloin, chipotle chiles, cumin, salt, pepper, green onions, cilantro, cabernet sauvignon and garlic in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the hot grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning one, until done to preference, 5-7 minutes on each side for medium. During the final 30 seconds, add 1 slice of Monterey jack cheese to each patty and place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. When the cheese has melted, remove from the grill. To assemble the burgers, spread a generous amount of the mayo mixture on the roll bottom. Top with 2 slices of avocado, a patty, and 1 piece of roasted poblano chile and roll top. Serve and Enjoy with a frosty mug of Mexican beer or a chilled glass of Sangria.