Wine Varietal: Sauvignon Blanc
6 small serrano peppers, very thinly sliced (about 8 tablespoons), including seeds
3 cherry peppers, julienned (1-inch-long), or 1/2 cup julienned red bell pepper
3/4 cup julienned (1-inch-long) poblano pepper
3/4 cup julienned (1-inch-long) red onion
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
3/4 teaspoon sugar
1/2 teaspoon kosher salt
8 ounces ground pork
1-1/2 teaspoons red wine vinegar
1-1/2 teaspoons hot smoked Spanish paprika
1-1/4 teaspoons chili powder
3/4 teaspoon dried oregano
1/2 teaspoons kosher salt
1/2 teaspoon minced garlic
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1-1/2 pounds ground beef chuck
1-1/2 teaspoons kosher salt
3/4 teaspoon pepper
Vegetable oil for brushing grill rack
3 cups Oaxacan string cheese, torn into shreds with fingers
6 seeded sandwich rolls, split
3 Haas avocados, peeled & sliced
To make peppers escabeche, combine all ingredients in a bowl. Let stand one hour, then drain. To make chorizo, combine all ingredients in a small bowl.
Heat a gas grill to medium-high. Place ground chuck in a large bowl and add salt and pepper. Add the chorizo and mix, leaving small chunks of chorizo throughout the beef. Handling meat as little as possible, shape into 6 patties formed to fit the rolls. Make an indentation in center of each patty. Brush grill rack with vegetable oil. Place patties on grill and cook 4 to 5 minutes per side for medium, turning once. During last few minutes of grilling time, top each with 1/2 cup cheese. Also during last few minutes of grilling time, place rolls on edge of grill and lightly toast both sides.
Spoon peppers escabeche onto bottom halves of rolls. Place a patty on top, then top with avocado and roll tops.
Makes 6 burgers.