We've been stoked on Marlenas from Reseda since the moment that cherry bomb juice hit our lips. This Graciano-Syrah-Viognier stunner screams for a good food pairing, and these Green Chile Smash Burgers create one hell of a ride for your taste buds. Throw on a Rows album for some sick low-fi beats, pour yourself a glass of wine, and get cookin'.
Green Chile Smash Burgers
4 oz yellow onion, grated
1 oz garlic, minced
4 oz Hatch green chiles, chopped (fresh or canned)
1 lb ground beef or plant-based ground protein
Salt and Pepper, as needed
Olive oil, as needed
8 slices havarti cheese
Butter, melted, as needed
4 burger buns, split
3 tbs mayonnaise
3 tbs crema
1/4 fl oz lime juice
dash hot sauce
1/8 tsp cumin
1/8 tsp smoked paprika
2 oz Arugula (roughly 2 cups)
Heat oven to 400º F
In a bowl, combine grated onion, minced garlic, green chiles and ground meat. Season generously with salt and freshly cracked black pepper. Using your hands, gently mix until ingredients are thoroughly combined
Portion meat into 8 (3 oz) balls and stack on individual sheets of waxed paper. Place a second sheet of waxed paper over each ball and press with the bottom of a skillet to form a patty ¼” thick.
In a small bowl, add mayonnaise, crema, lime juice, hot sauce, cumin, paprika and chopped cilantro. Stir to combine and set aside for later use.
Heat the skillet over medium-high heat and add olive oil to the pan. Working in batches, add patties to the pan (don’t overcrowd!) and sear until the bottom is brown and crisp. Flip patties and add one slice of cheese to each. Continue cooking burgers until bottoms are brown and crisp and cheese has melted. Remove from pan and hold in a warm spot until ready to serve.
Brush burger buns with butter and place split side up on a sheet pan. Toast in oven until golden brown. Add arugula to the sauce made in step four and mix until well coated.
Place two patties on each toasted bun and top with arugula + sauce mixture. Serve with a glass of Marlenas from Reseda and enjoy!
Recipe by Grace Coyne