Green Chile Burgers piled HIGH with Avocados & Sweet n’ Sour Onions paired with In Situ Carmenere from Chili

If food is the body of good living, wine is its soul.”  Clifton Fadiman

Game Day or ANYDAY-These burgers ROCK!

While I was shopping at my local Publix yesterday trying to decide “what’s for dinner tonight” the nice lady at the food sampling booth had just prepared “Game Day Sliders” for the upcoming Super Bowl Sunday shoppers. I have been known to hover around the booth to wait for a sample or two. Yep, I admit it!
Well, today I am glad I did!
I knew what the dinner was going to be AND what wine would be big enough to stand up to these full-of-flavor burgers.

Juicy beefy burgers filled with green chiles and spices then piled high with creamy cool slices of avocado and Jalapeño Monterey Jack Cheese slices and Sweet n’Sour Onions.
I whipped up a delicious batch of Sweet n’ Sour onions with the surplus of onions that I had hanging around my kitchen. THAT was great idea! It only take a few minutes to make these sweet and savory onions which is almost like an onion jam and they can be refrigerated to use any leftovers for many other dishes.
Big Flavors and Delicious!

Pairing wines with burgers can be tricky,especially a burger with lots of bold flavors going on as in this recipe.
I’ve got the PERFECT PAIRING FOR THIS! IN SITU CARMENERE 2009 A Chilean Wine from the Aconcagua Valley.  This BIG,BOLD and very VERSATILE Wine is produced in the one of the hottest and driest regions of Chile.In the afternoon,the very hot air is replaced by the cooling dry air from the Pacific Ocean which makes for perfect growing conditions.
Once a blending grape in the Medoc Region of Bourdeaux,France,CARMENERE is now primarily grown in Chile.

PAIRING Carmenere with Burgers:
This earthy,deep rich ruby red wine with its bold flavors of blueberry,blackberry,coffee,spices and sturdy tannins stand up to the bold Southwest flavors in this recipe.

***REMEMBER THIS WINE PAIRING FOR SUMMER GRILLING! This versatile red wine from Chile is THE wine for drinking with grilled meats and vegetables as well!



Onions sauted in wine and vinegar – contributed by Rebecca A. C. Smith
2 lbs. onions, peeled and quartered
4 Tbs. olive oil
1/2 tsp. salt
1/2 cup wine vinegar
4 Tbs. sugar
1/4 cup water
Saute onions in olive oil over low heat until golden brown. Add salt, sugar, wine vinegar and water. Bring to a simmer and allow to simmer uncovered for 20 minutes.

Roden, Claudia. Mediterranean Cookery. New York: Alfred A. Knopf, 1992, p. 82.

Priced under $20.

Widely available.

Check it out at:  COOL SPRINGS WINE AND SPIRITS Franklin,Tennessee



Green Chile Burgers piled HIGH with Avocados & Sweet n' Sour Onions paired with In Situ Carmenere from Chili
Prep time
Cook time
Total time
My favorite southwestern burger.
Recipe type: Entree
Serves: 4
  • 1½ lb ground beef chuck
  • 1 (4-oz) can diced green chiles (undrained)
  • 1 tablespoon green pepper sauce
  • 1 packet fajita seasoning mix (about 1 oz)
  • 1 avocado
  • 12 Bakery dinner rolls (sliced for buns)
  • ½ cup jalapeño Cheddar dip, divided
  • Prep and Cook: 20 minutes (Makes 12)
  1. Combine ground beef, chiles, pepper sauce, and seasoning mix until blended; shape into twelve patties about ½-inch-thick (wash hands).
  2. Preheat large sauté pan on medium-high 2–3 minutes. Add patties; cook 3–4 minutes on each side or until desired doneness. Slice avocado thinly.
  3. Place in each bun: beef patty, avocado, and 2 teaspoons dip. Serve.
I added CUMIN to the recipe and used Jalapeño Monterey Jack Cheese Slices instead of Cheddar. Also,if you don't want to use the dip or can't find it,use a Southwest flavored Ranch Dip. This would work deliciously!

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