Bacon, Cheddar Chorizo Burger With Spicy Guacamole Paired With Sutter Mome Cabernet Savuvignon

Ingredients

  • Burgers:
  • 3/4 Pounds of ground sirloin
  • 3/4 Pounds of ground ribeye
  • 1/2 pound of Beef Chorizo, casing removed
  • 1/2 Cup finely chopped red onion
  • 1 corn tortilla, ground
  • 3/4 teaspoon kosher or sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground Cumin
  • 1 tablespoon of medium salsa
  • Spicy Guacamole:
  • 2 ripe avocados
  • 1 Roma tomato, seeded and diced
  • 4 green onions, bottom 4Ó, chopped
  • 1/2 teaspoon Kosher or sea salt
  • 1/4 teaspoon fresh ground pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon fresh lime juice
  • 1 teaspoon Tabasco Sauce
  • 1 tablespoon of chopped cilantro
  • Sandwich:
  • 18 slices of maple bacon
  • 6 Brioche buns lightly toasted.
  • 12 slices of sharp cheddar cheese
  • 6 slices of beefsteak tomatoes.
  • 6 slices of mild Ortega Chilies
  • 3 tablespoons of Dijon mustard, divided
  • Vegetable oil or spray for the grill

Instructions

  • Place the slices of bacon in a cold frying pan, add a couple of tablespoons of water and turn the heat to medium-high. Cook on both sides until crisp, but not over done. Remove to a warm plate with paper towels.
  • Into a bowl, crumble both meats and the chorizo with the salt, pepper and cumin. Add the remaining burger ingredients and combine by hand until all ingredients are thoroughly mixed. Don’t over mix. Separate into 6 patties and let them rest.
  • Cut the avocados in half, remove the seeds and scoop the meat into a medium sided bowl. Mash until almost smooth. Add the remaining ingredients and combine. Cover with plastic wrap until ready to use.
  • Heat grill to high, brush with oil or spray, press an indentation into the top of each patty with your thumb, and put on the patties. Lower heat to medium-high. Cook for 4 minutes.
  • Turn and cook an additional 4 minutes and check for desired doneness. Turn the heat to low and add 1 slice of the peppers followed by 3 slices of bacon, on top of the patties followed by 2 slices of cheese per burger, cover and allow to melt, 2 minutes.
  • Lightly toast the buns.
  • Divide half of the Dijon mustard between the bun bottoms and place a slice of the tomato on top followed by a slice of the chili pepper
  • Place the burger on top followed by two of tablespoons of the guacamole.
  • Divide the remaining mustard between the top halves of the buns, cover the burger and serve.