Wine Varietal: Pinot Noir
Sunset Celebration Slaw:
3 tbsp vegetable oil
3 tbsp Annato seeds
1 Medium Jicama shredded
1 cup shredded Savoy cabbage
½ medium red onion chopped
½ tsp seasoned salt
1/3 cup Mojo Marinade
Key West Burger Patties:
1 1/2 lbs ground chuck (80/20)
1/2 lbs Fresh Chorizo Sausage (casings removed)
½ cup Fresh Cilantro chopped
2 Tbsp. Fresh Cuban Oregano chopped (or 2 tsp. dried oregano if not available)
¼ Cup chopped Cubanelle Pepper
2 tsp. smoked paprika
1 tsp. cumin
2 tsp Adobo seasoning
1 clove of garlic, pressed
1/3 cup Dijon mustard
½ cup Olive Oil Mayonnaise
½ cup finely chopped hamburger dill slices
½ cup fresh Cilantro chopped
¼ cup finely chopped red onion
Loaf(s) of Cuban Bread 24″ x 3″ or equivalent
¼ cup Extra Virgin Olive Oil
1 can Pam for Grilling
Heat grill to low. In a small sauce pan heat vegetable oil and Annato Seeds for about three minutes, remove from heat and set aside.
Peel and cut the Jicama into pieces and shred in the Food Processor. Place in medium glass mixing bowl. Strain the oil to remove seeds, and add to the shredded Jicama in the bowl. Toss to combine until color is even.
Shred the Savoy cabbage and measure 1 cup then chop the red onion and add both to the bowl with the Jicama. Add ½ tsp seasoned salt and 1/3 cup Mojo Marinade. Toss to mix, cover and refrigerate.
To make the patties, put the ground chuck in a large bowl, break sausage into pieces and add to the beef. Add the Cilantro, Oregano, Cubanelle Pepper, smoked paprika, cumin, adobo seasoning and pressed garlic. Gently mix and form into 6 rectangular patties approximately 4″ X 3″. For more consistent patties, spread beef out to 12″ long by 6 inches wide. Cut into six equal patties. Press a spoon into the middle of each patty to avoid swollen middle during cooking. Cover and set aside.
In a medium mixing bowl combine the Dijon mustard, Olive Oil Mayonnaise, dill slices, cilantro, and red onion. Mix well with a fork and set aside.
Spray grill with Pam for Grilling. Heat grill to medium; while the grill is heating, cover 3 standard bricks with heavy duty aluminum foil. Cut the bread into 6 pieces 4 inches in length. Slice open from the side almost completely through. Brush the inside of each piece of bread with olive oil both sides.
When grill is heated place patties on the grill and close the cover. Cook for 7 minutes then turn and cook for 7 minutes. Remove and check internal temperature which should be 160 degrees. Remove and set aside.
Clean the grill.
Place the pieces of bread open, inside down on the grill for 1 minute then remove.
Cover the bottom and top of the open bread with the Paradise Spread, 1 heaping tbsp on the top and on the bottom. Place burger inside the bread. Cover the burger with slaw, close the bread and return to the grill. Place the burgers close together in pairs. Place one brick on each pair. Grill for 1 minute then turn and repeat on the other side. Remove burgers from the grill. Cut on the diagonal.
Makes 6 burgers