Wine Varietal: White Zinfandel
One of the great things about living in the Detroit area is the access and exposure we have to many different cultures. Numerous ethnic groups reside in the areas within and surrounding Detroit. They influence our ideas, our music and our food. Few influences have been as popular in recent years as the Hispanic influence. Mexican Town in southwest Detroit has remained a favorite destination for locals and tourists for over 50 years. Numerous Hispanic festivals have answered the demand for food, dancing, music and fun. We see those influences growing and reflected in the resturant market and in the foods that have become readily available in specialty markets and grocery stores. Hispanic dishes burst with flavors that awaken our senses and cultivate our palette, and have become so desirable that we have found ways to infuse them into our personal recipes.
The Beef and Chorizo Burger is a great American burger because it reflects the ever changing America, where cultural influences are integrated into long standing traditions and new ingredients satisfy the craving of America’s culinary obsession.
3 ounces picante flavored Mexican chorizo, cooked
1 cup white kidney beans, mashed
2 cloves of garlic, smashed and minced
1 whole roasted red bell pepper packed in vinegar, chop
1 cup green cabbage, shredded
1 cup red cabbage, shredded
1/4 cup mayonnaise
1 teaspoon fresh lime juice
1 teaspoon celery seed
dash of salt
dash of pepper
6 scallions, minced
1/4 cup cilantro, minced
29 ounces ground round
1/2 teaspoon cumin
1/4 teaspoon chipolte flakes
1/16 teaspoon salt
1/16 teaspoon fresh ground pepper
6 slices Australian white cheddar
6 whole grain white hamburger buns, split
Ignite one side/burner of a gas grill; set to medium-high temperature. Using a heavy 10-inch skillet, heat skillet until a droplet of water sizzles when dropped in center. Add chorizo, after removing casing, breaking apart with metal spatual. Continued to break chorizo apart until it begins to resemble ground beef and is cooked through, about 4-6 minutes. The chorizo will retain its’ original color and not turn brown, but the texture will appear more firm. Drain on doubled paper towel; set aside to cool.
In a small bowl, using a fork or a potato masher, mash the white beans until almost paste-like with some pieces of bean remaining. Smash two cloves of garlic with the side of a cook’s knife and then mince; add to bean paste. Chop the red pepper, add to bean mixture and mix until all in well integrated.
In a medium bowl, shred the green and red cabbage using the coarse side of shredder. Turn cabbage out of bowl and onto a cutting board, and chop until pieces measure no greater than a half-inch. Return to bowl, add mayonnaise, lime juice, celery seed and dash of salt and pepper. Mix well. Store in refrigerator until just before serving.
Finely mince scallions. Mince cilantro.
In a large bowl thoroughly mix, beef, chorizo, scallions, cilantro, cumin, chipolte flakes, salt and pepper. Form mixture into 6 equal patties.
Preheat grill on medium-high temperature. Place patties on an oiled grill rack. Cook each side for a total of about 5-7 minutes, turning once. Burgers are done to medium when a meat thermometer inserted into center of meat registers an internal temperature of 160 degrees.
Spread the bean mixture on the cut sides of both the top and bottoms halves of buns. Place cooked burger on the bottom half of bun over bean mixture and immediately place a piece of white cheddar over the hot burger. Place a spoonful of the slaw mixture on top on the cheese. Place top bun half over slaw.