Burger de España “Tapas” with Double-Tomato and Olive Relish

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


3 New Mexico dried chilies
½ cup Sutter Home Zinfandel wine
2 pounds ground round
2 chorizo sausage links (about 2.5 oz), casings removed
3 cloves garlic mashed
2 ¼ teaspoons salt
1 tablespoon smoked paprika
2 tomatoes, cut in half and seeds removed
1 medium sweet onion, cut in 4 or 5 thick slices
2 tablespoons Colavita olive oil
4 halves sun-dried tomato, packed in oil, finely chopped
½ cup large green olives with pimentos, sliced
â…“ cup golden raisins
1 orange: 2 teaspoons zest and 1 tablespoon orange juice
Kaiser roll or other soft bun
Manchengo cheese, 6 thick slices (or enough slices to cover 6 burgers)



Tear New Mexico chilies into a small bowl, removing stems and seeds. Pour Sutter Home Zinfandel over the chilies and soak for about 15 minutes until soft. When soft, drain and reserve Zinfandel. Finely chop chilies. In a large bowl, crumble ground round and chorizo sausage. Sprinkle meat with chopped chilies, mashed garlic cloves, 2 teaspoons salt, and 1 tablespoon smoked paprika. Mix well. Divide into six portions and form 6 burgers, about 1 inch thick. Heat grill to hot. Brush cut tomatoes and onion slices with 1 tablespoon Colavita olive oil. Place tomatoes and onions on grill and cook for about 3-4 minutes per side until soft. Tomato skins may become fire roasted. Remove from grill and set aside until cool enough to handle. Prepare the tomato-olive relish: In a medium bowl place finely chopped sun-dried tomatoes, sliced green olives, golden raisins, 2 teaspoons orange zest, 1 tablespoon orange juice, and ¼ teaspoon salt. Chop the grilled tomato and onion when cool enough to handle and add to the olive-raisin mixture. Mix until combined. Toast buns over high heat, until light brown, about 1 minute. Grill burgers over medium high heat for about 3 or 4 minutes per side, for medium rare. Add cheese for last minute to melt.