Wine Varietal: Zinfandel
Flavors inspired by my marriage into a Hispanic family and the many Hispanic restaurants around my home outside of Houston have influenced the development of this burger.
1/2 tsp salt
1/3 cup olive oil
2 tablespoons balsamic vinegar
3 ripe Hass avocados
1/2 cup chopped tomato
1/3 cup chopped onion
1/4 cup chopped cilantro
1 small lime
3 ounces Queso Blanco (un-aged white Mexican cheese)
Salt and pepper
1 pound freshly ground chuck
1/2 pound freshly ground sirloin
1/2 pounds bulk raw Mexican Chorizo
1 teaspoon salt
1/4 cup water
Vegetable oil, for brushing grill rack
6 good-quality split hamburger buns
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
For vinaigrette roast jalapeÃ±os until charred. Place in a small bag and let steam for 5 minutes. Peal and seed jalapeÃ±os and place in a bowl. Add salt and with a fork mash the jalapeÃ±os and salt together forming a smooth paste. Mix the paste with oil. Whisk in vinegar. Set aside until needed.
Start the guacamole by cutting avocados in half and removing the seed. Remove avocado from the peal, place in a bowl and mash. Mix with tomato, onion and cilantro. Squeeze lime juice over mixture. Fold in crumbled or coarsely grated cheese. Mix and season with salt and pepper. Cover until burgers are ready to assemble.
To make the patties, gently combine the beef with chorizo, salt and water in a large bowl. Form the mixture into 6 equal patties sized to fit buns.
Brush the hot grill rack with vegetable oil. Grill patties, turning once until done to personal preference, (for medium cook 5 to 7 minutes on each side). Warm buns by placing, cut side down, on the outer edges of the grill rack during the last few minutes of grilling.
To assemble burgers, whisk and spread the vinaigrette over the cut sides of the buns. On each bun bottom, place a grilled patty and top with guacamole. Add the top bun and serve.
Makes 6 burgers