1/2 pound Mexican chorizo, casing removed (this is the fresh kind, not cured)
6 Tablespoons unsalted butter, cut into small pieces, keep very cold
1/2 teaspoon onion powder
1 Teaspoons salt
1/2 teaspoon pepper
Arepa buns:
5 Cups lukewarm water
2 teaspoon salt
4 Cups pre-cooked white corn meal (such as P.A.N.¨)
1 Cup vegetable oil, or as needed
Plantains chips:
3 large green plantains, peeled and cut into quarters
2 Teaspoons salt
Avocado Lime Crema :
2 avocados, peeled and pits removed
1/2 Cup sour cream
2 tablespoons fresh squeezed lime juice
1 tablespoon Sutter Home Sauvignon Blanc
1/2 Cup cilantro leaves
2 teaspoon ranch seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 roma tomato, diced
Other ingredients:
1 Cup cilantro sprigs
6 tablespoons queso fresco cheese
1 1/2 Cups iceberg lettuce, shredded
Instructions
1. Preheat a gas grill to medium high heat. Make beef patties. Mix ingredients until just blended. Divide meat into six 6-ounce portions. Lightly flatten into patties 3/4-inch thick. Gently press center of patties down until about 1/2-inch thick, creating a slight depression in each patty; Stick in the freezer until butter is firm.
2. To make the buns, stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough. Divide dough into 12 tennis ball-size balls and pat each one into a patty about 3/8-inch thick.
3. Heat oil in a skillet over medium heat until sizzling, 325 Degrees F. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate.
4. In the same skillet, fry the plantains a few at time, turning with tongs to ensure each side is cooked, about 5 minutes. Place on a paper towel lined plate to cool about 1 minute. Place the fried slices one by one between two pieces of waxed paper on a cutting board. Gently press each slice with the bottom of a glass into rounds approximately 1/3″ thick and 2″ in diameter.
Sprinkle salt over each side of plantains.
5. Grill patties, until well seared on first side. Flip burgers and continue grilling until desired doneness.
6. Meanwhile make the crema, place all the ingredients except tomato in a food processor. Stir in tomato.
7. To assemble, spread crema on the bottom arepa bun. Top with lettuce, patty, 2 plantain chips, crema , queso fresco, cilantro, and top arepa bun. Repeat for all burgers.
