Jay and the Wine guys from Hoboken wrote a nice food pairing email this past weekend. Haarth Wines are doing amaizingly in NJ. See food pairing and write-up on our Bonarda.
1 lb. of USDA prime or choice ground beef with 15% fat, Grass fed preferred
Two slices of good cheddar
Two large challah rolls
4 Hatch green chilies, 1 small onion, 4 lg cloves of garlic, 2 plum tomatoes, olive oil salt pepper oregano cilantro cumin, ¼ cup chicken stock
3 table spoons mayo a pinch of cumin
Before making the burgers, wetting your hands before forming burgers helps retained fat and is a little easier. Also, make a slight depression in the center of the Berger about 1/4 inch and about the size of a silver dollar. Then cover and put in the fridge. Unlike other cuts of beef you want to cook burgers cold to cool, they will retain more fat and that means flavor.
For the green Chile you will need 4 Roasted peeled deseeded Hatch green chilies diced yields about ½ cup, 1 small sweet onion slowly sautéed in olive oil, to which you will add, 4 finely diced cloves of garlic and continue cooking until soft, then add 2 peeled, deseeded plum tomatoes, add the chilies and 1 teaspoon of fresh oregano, cilantro, a pinch of salt and cumin, a ¼ cup of chicken stock, stir and simmer until most of the moisture is absorbed.
Combine 3 tablespoons of mayo with a pinch of cumin, set aside.
Salt and pepper your burgers just before you grill. Make sure you pre heat the grill to medium high heat and grill for about 3 minutes each side. Then move them to a cooler part of the grill flipping them once to finish for about 2 minutes. Put your buns on the grill and toast them about 20 seconds. Place a table spoon of green chilies on the burgers and cover with cheese. Turn off the grill and close the cover cheese will melt in 30 seconds, put a tea spoon of cumin mayo on the buns and place Berger on the bun with another tablespoon on green chili.
I served this with grill fries and sliced avocado on greens. It was great!