Wine Varietal: Merlot
1/4 cup adobo sauce
2 Tbsp balsamic vinegar
2 Tbsp lime juice
2 large white peaches, finely diced
1 fresh Anaheim chili, seeded and chopped
1 small red onion, finely diced
1/4 pound sweet cherries, chopped
2 Tbsp cilantro, minced
2 pounds ground chuck
1/2 pound Mexican chorizo, broken up.
6 slices jamon serrano or cappacola
6 Italian style buns
oil for brushing grill
Prepare a grill by setting it to medium-high.
To make the “ketchup” combine all of the ingredients in a bowl and mix well.Set aside.
To make the salsa combine all ingredients in a bowl and mix. Set aside.
To make the patties combine the chuck and chorizo and gently mix. Do not over-handle the meat.
Brush the grill grate with oil. Toast the buns cut side down for 3-4 minutes. Remove and set aside. Place the patties on the grill and cook for about 3 minutes and then turn them 1/4 turn, cook for another 3 minutes. Flip the patties and repeat on the other side.
To assemble, place a patty on a bun bottom, leberally apply the ketchup, add a slice of the jamon or cappacola and top with the salsa. Cover with the bun top and serve.