Cedar Wrapped burgers with Chorizo mayonnaise

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


6 Cedar grilling papers 6” by 14”
butcher string for securing Cedar paper
1 small head Boston lettuce
1 precooked (approximately 3 oz.) chicken Chorizo sausage
1 cup mayonnaise
1 medium onion
2 tablespoons olive oil
1 pound ground sirloin
1 pound ground chuck
6 Kaiser buns
Salt and pepper to taste



In a suitable bowl, submerge grilling paper and butchers stringer in water, setting aside for soaking.

Remove leaves of lettuce from head. Cut the thicker stem from the middle of each leaf and set aside.

Remove casing from sausage, cut into chunks before adding to a food processor. Pulse processor to cut up chunks and puree meat. Add mayonnaise, continue pulsing to mix, scraping down sides as needed. Place mixture in refrigerator.

Peel and quarter onion. Then cut into medium slices. In a suitable skillet for the grill sauté onions in oil until translucent, 6 to 10 minutes, on the side burner or on grill over direct heat.
While onions are cooking mix the two meats and form into 6 patties. When onions are done remove from heat and cover to keep warm. Remove Cedar paper from water and wrap each patty, securing with butcher string. Place patties on hot grill over high flame. Cook burgers 14 to 18 minutes turning about every four minutes, removing from cedar paper the last few minutes of grilling, turning once more.

To assemble burgers: place one leaf of lettuce on each bottom bun followed by a burger. Salt and pepper each burger to taste. Smother each burger with a helping of sautéed onions. Spread 2 tablespoons of Chorizo mayonnaise and top each bun before placing the bun on the burger.