Caliente Chorizo Diablo Burger with Pico de Gallo

Ingredients

Avocado Spread
3 large ripe Hass Avocados, halved, peeled and pits removed, medium dice
2 cups fresh cilantro
3 small shallots, peeled and small dice
2 garlic cloves, small dice
1/3 tablespoon fresh lemon juice
1 cup plain yogurt
4 teaspoon kosher salt
3/4 cup olive oil
Pico De Gallo
2 medium ripe beefsteak tomatoes, medium dice
1 medium Spanish yellow onion, small dice
1 small jalapeño, small diced
2 cups of fresh cilantro, chopped
Dash of kosher salt
Patties
1 1/4 pounds ground chuck (80 / 20 or 75 / 25)
3/4 pound ground Mexican spicy chorizo, beef & pork blend, pork, or beef chorizo (remove casing and break up if loose ground chorizo not available)
1/4 cup Sutter Home Chardonnay
1 teaspoon kosher salt
1/2 tablespoon black pepper
Vegetable oil, for brushing on the grill rack
6 (1/4-inch-thick) slices of Queso Blanco Mexican Cheese, or Cabot White Cheddar or white cheddar
Aluminum Foil
Extra Virgin Olive Oil, for brushing on the buns
6 Kaiser Deli Rolls or Kaiser Rolls, split 
1 small cabbage, halved, cored, and thinly shredded

Instructions

Directions To make the avocado spread, combine in a blender 2 of the avocadoes, cilantro, shallots, garlic, lemon juice, yogurt and salt till smooth. With the blender running, slowly drizzle the olive oil until combined. Remove from blender and place in a bowl. Add the other avocado, folding it in carefully not breaking up the dices so it remains chunky. Set aside. To make the Pico de Gallo, combine the tomatoes, onion, jalapeño, cilantro and salt in a bowl. Set aside. To make the patties, combine the chuck, chorizo, onion, Chardonnay, salt and black pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the final minutes of grilling the patties, add a cheese slice to each patty then close the grill lid for a quicker melt about 1 – 2 minutes. When the patties are cooked, remove from the grill. Tent the burgers with tin foil to keep warm. Lightly oil the buns halves with extra virgin olive oil. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, spread a generous amount of the avocado spread over the cut sides of the rolls. On each roll bottom, place shredded cabbage, the patty and a tablespoon of Pico de Gallo. Add the roll tops and serve.