Wine Varietal: Cabernet Sauvignon
Spicy Peanut Sauce:
1 cup Natural unsalted peanut butter, chunky
3/4 cup Hot water (adding more water as needed to create a thick sauce)
2 T Soy sauce
1 1/2 T Chili garlic sauce
1/4 tsp Kosher salt
12 slices thick bacon
2 lbs ground chuck
8 oz Johnsonville Pork Chorizo, casing removed
3 T Lea & Perrins Worcestershire
2 tsp Kosher salt
1/2 tsp freshly ground pepper
Colavita Extra Virgin Olive oil, for brushing the grill rack and buns
6 slices of Smokey Sharp Cheddar cheese, thick slices
6 Potatoes buns, split
1 cup Mayonnaise, good quality
4 Romo Tomatoes, sliced
Preheat your gas grill to high. Place a large cast iron skillet on the rack.
To make the Spicy Peanut Sauce, whisk in a small bowl the peanut butter, hot water, soy sauce, chili garlic sauce, salt. Add more hot water as needed to create a thick sauce. Set aside at room temperature.
To cook the bacon, Place the bacon in the preheated skillet. Cook the bacon until crisp about 5 to 7 minutes a side. Remove the bacon and drain on a paper towels. Cover and set the bacon to the side. Remove the skillet from the grill.
To prepare the patties, gently combine the chuck, chorizo, Worcestershire, salt, and pepper in a large bowl. Gently mix together using your hands. Divide into 6 equal parts and form into patties.
Brush the grill rack with olive oil. Place the patties on the grill and cover and cook for 5 minutes. Turn the patties, and continue cooking for another 5 minutes. Place the cheese slices on the last 3 minutes of grilling. Brush the buns with olive oil and place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burger, slather the top bun with the Spicy Peanut Sauce. Slather the bottom bun with mayonnaise. Place a patty on the bottom bun. Place 2 slices of bacon on top of each patty. Next add 3 slices tomatoes. Add the bun top with wooden skewers and serve with your favorite Elvis Presley music.
Makes 6 burgers.