Wine Varietal: Zinfandel
The DC metro area is home to a vibrant population of immigrants from El Salvador.Amongst the many flavors they have brought to the area are garlicky chorizos and a wonderfully crisp and cooling radish salsa called chimol. I’ve combined them here on a rich slider bun, and tucked in a tortilla chip to add a masa-y crunch to these 4-bite, flavor-packed lovelies.
For the beef chorizo patties:
4 cloves garlic
1 tablespoon kosher salt
2 tablespoons cider vinegar
1 tablespoon ground ancho chile
½ teaspoon cayenne pepper
2 pounds ground chuck
For the radish salsa:
¾ cup small-diced radishes (5 or 6 radishes)
¼ cup small-diced NatureSweet cherry tomatoes (about 5 cherry tomatoes)
¼ cup small-diced red onion
¼ cup chopped fresh cilantro
1 tablespoon fresh lime juice
½ teaspoon kosher salt
For the ancho-lime mayonnaise:
½ cup mayonnaise
1 teaspoon ground ancho chile
2 teaspoons grated lime zest
To finish the burgers:
12 thin slices monterey jack cheese, halved
12 King’s Hawaiian Sweet Rolls, split
12 triangular white corn tortilla chips
To make the beef chorizo patties:
Using a rasp-style grater, grate the peeled garlic cloves into a large bowl. Add salt, cider vinegar, ancho chile and cayenne pepper, and mix into a paste. Add the beef to the bowl and mix gently with clean hands, distributing the flavor paste evenly without overworking or packing the meat. Cover bowl and chill for at least 1 hour.
To make the radish salsa:
Stir together radishes, NatureSweet tomato, red onions, cilantro, lime juice and salt in a medium bowl, and set aside at room temperature for at least 30 minutes.
To make the ancho-lime mayonnaise:
Whisk together the mayonnaise, ancho chile, and lime zest. Chill until ready to use.
When you are ready to cook, preheat a gas grill to high heat. Divide the chorizo mixture into 12 equal-sized balls, then place each on the hot grill, pressing to form a 3″ patty. Grill the patties 1-2 minutes on each side. While patties grill on the second side, top each burger with 2 crossed half-slices of monterey jack cheese. Arrange the King’s Hawaiian Sweet Rolls, cut sides down, around the perimeter of the grill to toast.
Assemble each burger by placing a cheese-topped patty on a roll bottom. Top the patty with a flattish chip, then a tablespoon of the radish salsa. Spread the roll tops with a heaping teaspoon of the ancho-lime mayonnaise and close the sliders. Serve immediately.