ROASTED HATCH CHILI BURGERS with AVOCADO SPREAD and ZUCCHINI RIBBON SALAD - Sutter Home Family Vineyards

Ingredients

• COLAVITA OIL for brushing grill
• 8 large New Mexico Hatch Chili peppers( Anaheim peppers)
• 2 tablespoon SUTTER HOME SAUVIGNON BLANC
• 6 tablespoon mole paste from a jar
• 1 tablespoon grated garlic cloves
• 2 tablespoon finely chopped cilantro leaves + 1/2 cup for salad
• 2 teaspoon + 1/2 teaspoon cumin powder for salad
• 2 teaspoon + 1 tablespoon for salad +1/2 teaspoon sugar for spread
• 2 teaspoon + 1 1/2 teaspoon for salad + 1/4 teaspoon salt for spread
• 2 lbs fresh ground lean beef
• 6 Bolilos rolls, split
• 3 small firm zucchinis
• remaining 1 1/2 teaspoon salt
• 2 lemons, divided ( 2 teaspoon juice is for spread)
• 1/4 cup COLAVITA OIL
• remaining 1/2 teaspoon ground cumin
• remaining 1 tablespoon sugar
• 1 cup mashed ripe Hass AVOCADO
• 1/4 cup cream
• remaining 1/4 teaspoon salt or to taste
• remaining 1/2 teaspoon sugar
• 2 teaspoon remaining lemon juice
• 2 tablespoon chopped Hatch Chilis