“Burgers Ole!” -Cali Mex Chorizo Burgers with Guacamole

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1/2 lb. Mexican chorizo
1 1/2 lb. freshly ground beef chuck, 80% lean
1 egg
1 jalapeno pepper, finely minced
2 Tbsp. red onion, finely chopped
3 Tbsp. red pepper, finely chopped
2 Tbsp. cilantro, finely chopped
2 large garlic cloves, minced
1 tsp. Grey Poupon Dijon Mustard
2 Tbsp. Red Wine Vinegar
1/4 C. Bread Crumbs
1/4 tsp. salt
1/2 tsp. fresh ground black pepper
6 sourdough rolls, sliced in half across the middle
vegetable oil for the grill
1/2 lb. Sonoma Jalapeno Pepper Jack Cheese, sliced
12 Tbsp. prepared guacamole



Heat an 8 inch fireproof saute pan on the grill. When the pan is hot, unwrap the chorizo, break into chunks, and add to the pan. As the chorizo cooks, use a fork to break it up into small little pieces; it should look like finely chopped meat. Saute chorizo until it darkens and is just lightly crisp, about 10 minutes. Remove the pan from grill. If the chorizo is oily, using a slotted spoon, transfer from the pan to a plate lined with paper towels and let sit until cool. If the chorizo is not too oily, let it cool in the pan (the residual grease provides nice flavor in the burgers). Place the ground beef in a large mixing bowl. Add the egg, jalapeno pepper, red onion, red pepper, cilantro, garlic, mustard, red wine vinegar, bread crumbbs, salt, and pepper. Add the chorizo. Using your hands, combine all the ingredients until well blended. Take care to mix as little as necessary to incorporate all the ingredients. Form into 6 patties, 1 inch thick, and place on a large plate or platter to bring out to the grill. Slice sourdough rolls in half and place on another plate to bring out to the grill. Check to be sure the grill is still hot. Clean with a stiff wire brush designed to clean grill racks. Then, with tongs, dip a paper towel in the vegetable oil and coat the grill rack to help prevent sticking. To cook the burgers to medium, place the patties directly over the hottest part of the grill. After 5 minutes, flip the burgers using a spatula. Around the edges of the grill, place the sliced sourdough buns, cut side down. While the burgers are cooking, using the tongs, check the buns every 30 seconds to see how they are toasting . Remove the buns from the grill to a clean plate when lightly browned all over. Three minutes after flipping the patties cover them with the sliced Sonoma Pepper Jack Cheese. Close the grill cover for the last two minutes to assure the cheese melts. (To protect against food born illness, cook to an internal temperature of 160. Temperature can be checked using an instant read thermometer inserted into the center of a patty). Open the grill cover. Using the spatula, remove the patties to a clean platter or plate. To assemble burgers, place the bottom half of the sourdough roll un-toasted side down. Top with patty. Spread 2 Tbsp. of guacamole on top of the patty. Place the top half of the sourdough roll on top, with the un-toasted side facing up. Serve with a refreshing chenin blanc and corn on the cob for a wonderful summer evening.. Serves 6.