Build a Better Burger 25th Anniversary Recipe: Chorizo Beef Burgers
Chorizo Beef Burgers, the People’s Choice Award winner in the 2014 Sutter Home Build a Better Burger Recipe Contest, are inspired by flavorful Spanish chorizo.
Prepared in 25 minutes or less, every bite of these burgers is made better with Sutter Home Zinfandel.
SMOKY TOMATO AIOLI
1/4 cup drained marinated sun-dried tomatoes
1 clove garlic, crushed
1/2 cup mayonnaise
1 teaspoon hot smoked Spanish paprika
ORANGE PIQUILLO RELISH
3/4 cup piquillo peppers, drained, sliced
3/4 cup peeled, diced oranges
1/2 cup Castelvetrano olives, pitted, coarsely chopped
1 tablespoon sherry vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 cup finely chopped or grated red onion
1 1/2 teaspoons ground cumin
1 1/2 teaspoons oregano
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground chuck
8 ounces finely chopped Spanish chorizo
Vegetable oil for brushing grill rack
6-1 ounce slices Manchego cheese
6 Telera rolls or sweet French rolls, split
1 1/2 cups baby arugula
3/4 cup smoked roasted almonds, coarsely chopped
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the smoky tomato aioli, place the tomatoes and garlic in a food processor and process until smooth. Add the mayonnaise and paprika and blend. Transfer to a bowl, cover and refrigerate.
To make the orange piquillo relish, combine all of the ingredients in a bowl and mix well. Cover and refrigerate.
To make the patties, combine all of the ingredients in a large bowl and mix gently but thoroughly. Shape into six patties.
Brush the grill with vegetable oil. Place the patties on the grill, cover and cook, for 4 to 6 minutes per side. During the final 2 minutes of cooking, top each patty with cheese and place rolls cut sides down on the outer edges of the grill to lightly toast.
To assemble the burgers, spread the aioli on the toasted sides of each roll. Layer each roll bottom with arugula and a cheese-topped patty. Top each patty with a dollop of the relish and a sprinkle of smoked almonds. Add the roll tops and serve.