Wine Varietal: Pinot Grigio
Pickled Red Onions
2 cups water
2 medium red onions, peeled, halved and thinly sliced
½ cup fresh lime juice
1 cup orange juice
1 teaspoon granulated sugar
1 tablespoon kosher salt
1 jalapeno pepper, seeded and ribs removed, chopped
Chorizo Chile Sauce
½ pound bulk Mexican chorizo sausage
8 roasted tomatillos
¼ cup mild chopped green chiles
½ teaspoon roasted garlic paste
¼ teaspoon Mexican oregano, crushed
½ teaspoon ground cumin
3 pounds fresh 80-20 ground chuck
3 teaspoons kosher salt
½ teaspoon black pepper
1 teaspoon onion powder
1 ½ cups queso fresco cheese
4 large poblano chiles, roasted, peeled & seeded, chopped
1 cup oil packed sun dried tomatoes, drained & chopped
6 round Mexican Rolls, split(called Bolillos)
For the onions, bring the water to a boil in a medium saucepan; blanch onions for 15 seconds then remove to a medium bowl. Add the lime juice, orange juice, sugar, and salt to the same saucepan; bring to a simmer and pour over onions. Allow onions to come to room temperature then refrigerate until serving.
Make the chorizo chile sauce by adding the chorizo to a small skillet and cook for 3-5 minutes, rendering the oil. Drain oil from meat and return to skillet with the tomatillos, chopped green chiles, garlic paste, oregano, and cumin, mixing well to blend. Keep warm until serving.
Make the burgers by mixing together the ground chuck, salt, pepper and onion powder; divide the mixture into 12 quarter pound balls, then pat the balls out to the same size patties for burgers. In a medium bowl, add together the queso fresco, poblano chiles and sun dried tomatoes. Spoon two tablespoons of the mixture in center of each of six patties, pressing down slightly then place remaining six patties on top. Press sides and evenly form seal around edges of burgers to contain filling. Gently press thumb in center of burger to make sure filling is evenly distributed.
Prepare grill for indirect grilling at medium high temperature; oil grill rack with vegetable oil. Place burgers onto grill, cooking each side for 3-4 minutes per side or until instant read thermometer reads 130 F. degrees. .
Remove burgers to a platter and cover with tented foil to rest until ready to serve,. While burgers are resting, grill split rolls, cut side down until golden. To assemble the burgers, place burger on bottom half of grilled roll, top with some of the chorizo chile sauce and the pickled onions. Makes 6 servings.