Wine Varietal: Chenin Blanc
1 Hass Avocado
1 teaspoon fresh lime juice
8 oz. sour cream
1/4 teaspoon salt
2 pablano peppers
2 jalapeno peppers
2 pounds ground chuck
4 oz. fresh chorizo, casing removed
4 cloves garlic, minced
1 tablespoon Lea & Perrins Worcestershire sauce
2 tablespoons honey bbq sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Smokey Guava Glazed Onions:
2 tablespoons Colavita Extra Virgin Olive Oil
2 tablespoons butter
2 large sweet onions, chopped
1 tablespoon ground cumin
1 teaspoon ancho chili powder
1 teaspoon smoked paprika
1/4 cup guava jelly
3 cups peeled, shredded jicama
3 tablespoons chopped fresh cilantro
3/4 cup sour cream
2 teaspoon fresh lime juice
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Vegetable oil for brushing the grill rack
8 oz. manchego cheese, thinly sliced
6 Kaiser rolls, split
Prepare a medium-hot fire in a charcoal grill with cover, or preheat a gas grill to medium-high heat.
To make the avocado cream, remove and discard seed and skin from avocado and place avocado into a medium bowl. Using a fork, mash avocado; drizzle with lime juice. Add in the sour cream and salt, mix to fully combine; cover and refrigerate until ready to use.
For the patties, place the pablano peppers and jalapeno peppers on the grill and blacken on all sides, approximately 3 – 4 minutes per side. Place blackened peppers into a large bowl, cover tightly with plastic wrap and let sit for 5 minutes. Remove and discard charred skin and seeds from peppers. Finely chop the peppers, place in a large bowl. Add in the ground chuck, chorizo, garlic, Worcestershire sauce, honey bbq sauce, Dijon mustard, salt and pepper. Handling the meat as little as possible, mix well. Divide meat mixture into 6 equal portions and form into patties slightly larger than the rolls. Place on a large plate, cover with plastic wrap, refrigerate until ready to grill.
To make the onions, heat a fire-proof skillet on the grill; add in the olive oil and butter. Place the onions, cumin, chili powder and paprika into a medium bowl and toss. Place seasoned onions into skillet and cook until onions have softened, approximately 10 – 15 minutes. Add in the guava jelly, stir into onions allowing jelly to melt and coat the onions, set aside.
To make the slaw, place shredded jicama into a clean kitchen towel and squeeze the liquid from the jicama. Place the jicama into a medium bowl; add in the cilantro, sour cream, lime juice, salt and pepper. Mix to fully combine, set aside.
Brush the grill rack with oil. Place patties on the rack, cover and cook for 4 – 5 minutes per side until desired doneness is reached. Place the manchego cheese evenly onto the burgers during the last two minutes of cooking. Also during the last few minutes of cooking, place the buns, cut side down, on the outer edges of rack to toast lightly.
To assemble the burgers, evenly spread the avocado cream over the cut sides of the bun tops. Evenly divide the onions onto the cut sides of the bun bottoms, top with a patty, then top evenly with the slaw. Add the bun tops and enjoy!